MacKenzie Posted December 9, 2015 Report Posted December 9, 2015 I baked this in the oven since it was my first loaf of brioche, next time I'll do it on Pebbles. I used a recipe on the Brod & Taylor web site. The link is : http://brodandtaylor.com/no-knead-brioche-recipe/ Here is the dough ready for dividing into 3 equal pieces. Ready to bake. Baked at 350F for 23 mins. until the internal temp. is 190F. The crumb. Taste test, take it from me it was like tasting a fluffy white cloud. 1
tony b Posted December 9, 2015 Report Posted December 9, 2015 Nothing better than a good brioche bread, especially for making French Toast or Grilled Cheese!!! Nice job, MacKenzie, but what else would we expect from you?? You Rock!!
tomahawk66 Posted December 9, 2015 Report Posted December 9, 2015 Another string to MacKenzie's bow! Great bread as always! Do you have a recipe book?!? Regards, Oliver In Singapore. Soon to be the proud owner of a Cobalt Blue 32 😄
MacKenzie Posted December 9, 2015 Author Report Posted December 9, 2015 Thanks, tomahawk, I have an on going recipe book. When I see something interesting I try it and if I like it I put it in my book or books. Very soon you will be doing the same thing. I'm sure you must be getting very excited.
ckreef Posted December 10, 2015 Report Posted December 10, 2015 Great looking bread. Making me hungry for a club sandwich so I can have 3 slices. Charles - Prometheus 16.5", Cassiopeia 19" TT
CeramicChef Posted December 11, 2015 Report Posted December 11, 2015 Simply stunning, MacKenzie. Wow. That is one very beautiful cook.
EGGARY Posted December 11, 2015 Report Posted December 11, 2015 Good job on the Brioche Bread. Have you tried making Challah ? It is in the same "family" as Brioche. Thanks for all your inspirations.
MacKenzie Posted December 11, 2015 Author Report Posted December 11, 2015 EGGGARY, no I haven't tried Challah. Speaking of inspiration, thanks for that :)
CeramicChef Posted December 11, 2015 Report Posted December 11, 2015 MacKenzie - I hope you know I live vicariously through your baking posts. I'm not much of a baker at all. If fact about as complicated as I get is pizza. So you are quite the inspiration to me. Thanks!
MacKenzie Posted December 11, 2015 Author Report Posted December 11, 2015 I've said it before, I get my inspiration from the good folks on this forum.
Rak Posted December 17, 2015 Report Posted December 17, 2015 MacKenzie....Please adopt me! Another fantastic cook and great pictures!
MacKenzie Posted December 17, 2015 Author Report Posted December 17, 2015 Rak, consider the adoption a done deal:) I made another loaf today, that recipe is a keeper. The second loaf was the same as the first:) 1
MacKenzie Posted December 17, 2015 Author Report Posted December 17, 2015 I'd describe it as rich. There is only 1 egg in the loaf and there is butter and there is milk.
Rak Posted December 21, 2015 Report Posted December 21, 2015 Rak, consider the adoption a done deal:) I made another loaf today, that recipe is a keeper. The second loaf was the same as the first:) I'm definitely going to give it a try! I'm starting to try my hand at baking, in the past i've been terrible but i'm starting to get better. Thanks for this one
MacKenzie Posted December 21, 2015 Author Report Posted December 21, 2015 Rak, things are a lot easier for me at least if I use weight measurements. I hope you have a scale that measures grams. 2
