Some things need few words. Like Peter Reinhart's brioche, middle class to be specific. And because I'm in a list-making mood thanks to my boss needing to know what I'm working on, here are the few words in list form:
cloud
soft
butter
air
delicious
mahogany
Oh yeah, and one more.
Gone.
If you haven't heard about Nicole's challenge to bake through Peter Reinhart's Bread Baker's Apprentice, check out the deets (sorry, slipped out) here. Then marvel at 200 bakers and their collective insanity.
Saturday, June 6, 2009
BBA: Middle Class Brioche
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19 comments:
Your Brioches looks wonderful Caitlin! I have always wanted to make Brioche . . . you can buy lovely delicious little ones over here filled with apricot preserves. They are to die for.
There's certainly nothing middle class about your posts or baked products. Every listed word makes me want to eat this brioche even more. Except for the word 'gone' ..what, so soon? :/
Ciao ! I was deciding wheather to make the poor or the middle class : I think I'll copy your choice they are wonderful !!
I wonder what the difference between low middle and high class is, I gotta go check it out :) I so envy your climate, I can't make true brioche here cause it makes the butter so melty!
Your brioche looks perfect! Wish I had one right now for breakfast!
I love the descriptives in list form - perfect!
Beautiful! Pat yourself on the back for such a well done brioche.
sooo adorable. love these!
oh these are perfect. I m drooling just looking at the pic :)
They are beautiful, love the description :-)
They are a thing of beauty! (or many little things of beauty)
Wonderful!
I love your little brioches. I need to get some of those little pans one of these days. My dough is in the fridge now; thinking snails or coffeecake ring with some of it.
Gorgeous! I love the brioche form - it's just so cute.
brioche! I haven't had one in...I can't even remember. what a lovely picture, too.
Very professional looking brioche. I've just made some with an Asian twist http://www.phamfatale.com/id_163/title_Pandan-and-Coconut-Brioche/
This could pass for a brioche from a fine bakery, so no wonder they're gone! They look fantastic. I keep saying it over and over, but I have to get past my fear of yeast.
Nice! Yummy! Beautiful.
Susie
The one time I made middle class, I remember it being tough to handle with all the butter in it. I can only imagine what the rich man's is like.
Will stick with broke-ass brioche for now.
Hey there,
First time at the sight. I clicked through whisk because i noticed that you were an engineer/baker. I was a chemistry major and cook. Lots of similarities.
Great brioche. Adorable. My personal favorite is cheese brioche.
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