Tuesday, August 23, 2011

TWD: Golden Brioche Loaves

 

The past two weeks have been. That's all I can really say about them. I'm exhausted, with the sort of bone-deep exhaustion that makes it difficult to get through the day sometimes. The time I spent last week in New York with family was purgative; it was dearly needed but incredibly difficult. It was made worse by the fact that August seems to have it out for too many people I know. But knowing there are others out there going through the same thing has, in a small way, made losing my grandmother tolerable. Not better, not easy, just tolerable - what more can you say when your last grandparent passes away? I keep getting that tickle in my sinuses that tells me that I could start tearing up at any moment, and keep shoving it down. I let it go when we were at the cemetery; somehow, that was the most joyful part of the entire week. We told stories, read poems, had a friend singing Ave Maria and a cousin playing his bagpipes. It was beautiful, and that little sinus tickle didn't go away all day.


Since then, I've been thrown headlong back into the beginning of the school year. UNC's campus is packed with people asking how to get to such-and-such building - you'd think after a year I'd be able to answer them, but I only know a small fraction of the different buildings on campus. I grin, shake my head, and tell them I'm a graduate student. They understand. I'm taking two classes this fall, leading the fellowship I was a part of last year, and TAing for one course. Busy busy.


As for Tuesdays with Dorie, we're getting close to the end - not too many recipes left to go, not many more weeks either. My commitment is still probably 90% there. I bake everything, but sometimes struggle to blog interestingly about any of it. The tropical crumble from last week? Well, while I could use the funeral as an excuse, I have to admit - I just didn't like it enough to share it. It was slimy in the way only baked bananas can be, it was too saccharine, and the crumble topping was too greasy and buttery. So thank goodness this week was brioche. We had made it a few years back for a couple of the other recipes, but I remember thinking it was just too buttery. So I backed down on the butter, still leaving in ~60% of what was called for. And yes, it was delicious. Soft downy crumb. Crispy flaky crust. Good stuff, people. Good stuff.


Last Week: Tropical Crumble
Next Week: Cornmeal and Fruit Loaf (I got to pick again! And picked something cornmeal related... again - whoops!)

8 comments:

Bridget said...

Caitlin, I had no idea! I'm so sorry to hear about your grandmother. I hope some buttery bread and a big party with multiple cakes helped ease you back into your life once you got back.

Nicole said...

Sorry about your loss. A few years ago I lost my last grandparent, my grandma who I was closest to and I still miss her. Your loaf is lovely and I'm glad you still have a chance to bake with TWD.

Tia said...

it was nice reading about how you have been. you are a wonderful writer and baker :)

Jessica said...

I am so sorry for your loss. I think a nice slice of brioche must have been in order for you this week, and yours looks perfect.

TeaLady said...

Brioche was good.

Two classes AND a TA. You will be busy.

Thanks for baking with me this week.

Cookie baker Lynn said...

Wow, your life is crammed full to bursting. How do you even find time to bake? The brioche looks beautiful. It's got me thinking French toast...

I'm glad you got to spend time with family, even if the reason for it wasn't a happy one.

Nancy/n.o.e said...

Something was just wrong about the crumble recipe. I really think the butter was double the correct amount. And speaking of which, cutting the butter in this bread sounds like a good idea too, although we liked our raisin bread version.

It's hard to lose family members, but yes, joyful to celebrate the well-lived long life of a cherished grandparent.

steph- whisk/spoon said...

i'm sorry to hear about your grandma, caitlin. i've heard a lot of cheesey sayings about how special grandmothers are, but it's really true.

i also noticed that this recipe has a lot more butter in it than some others i've made. good to know if can be backed off a bit and still produce a gorgeous loaf (i'm going to note this in my book)!