Tuesday, March 30, 2010

Fattening and YUMMY!!!

Hello again............I can't seem to get away from Brioche Bread Dough for some fattening goodies!!! Sorry folks; I guess I am the rebel in the group not sticking to the assignment. Michelle said we could make what we wanted soooooooo here are my Pecan Carmel Rolls from the first book ABin5 page 187 and Bitter and Blanc Chocolate Brioche Pudding not in the book!!!

Sticky Pecan Carmel Rolls

bitter n blanc

Bitter & Blanc Chocolate Brioche Pudding

(serves 8)

Ingredients / Quantity

For Vanilla Sauce:
Whole Milk / 6 ounces liquid
Sugar / 1 ounce (2 Tbsp)
Cornstarch / 1 Tbsp.
Egg yolks / 2 quantity
Vanilla Extract / 1 tsp.

For Pudding & Meringue Mixture:

Brioche bread, crusts removed / 8 ounces
Egg yolk / 3 ounces
Sugar / 2 ounces (4 Tbsp)
Heavy cream / 5 ounces liquid
White chocolate / 8 ounces
Butter / 3 ounces (6 Tbsp)

Egg whites / 2 ounces or 1/4 cup (about 2-3 yolks)
Sugar / 1 1/2 ounces (3 Tbsp)

For Ganache:

Dark Chocolate / 6 ounces
Heavy Cream / 4 ounces liquid

For greasing :
Butter solids / 1-2 Tbsp to coat
Sugar / 1-2 tsp to coat

For Vanilla sauce, boil milk & sugar in small saucepan. In small bowl, cream yolks & cornstarch; whisk in the milk, add vanilla extract. Pour back into saucepan & cook on slow heat till it reaches a coating consistency. Strain lumps. (may add a few drops of milk if too thick).

For Ganache: In saucepan, heat heavy cream to simmer. Put dark chocolate into bowl and pour simmering cream over chocolate. Stir gently until smooth. Cool slightly.

For Pudding: Remove the crusts of the brioche bread, dice into squares. Put in large bowl and pour cream over bread; let soak in.
In saucepan, melt the white chocolate with 6 Tbsp. butter & set aside.
In a mixing bowl, cream sugar & yolk, add the melted white chocolate/butter mixture on slow speed.
Add the cream-soaked bread, mix well.

In a separate bowl, prepare meringue by whipping room temperature egg whites and sugar til thickened; fold into the bread mixture.

Grease individual soufflé cups with butter and sprinkle lightly with sugar. Spoon a layer of ganache into the bottom of each cup. Top with bread pudding mixture.

Bake at 325 degrees F for 45 mins. Remove, cool slightly, dust with powdered sugar & serve with vanilla sauce.

Click here to learn about our group Healthy Bread in 5 minutes

Tuesday, March 16, 2010

Vermont Cheddar Bread

Oh my gosh!!! This is the best sub sandwich bread warm fresh out of the oven with all the fixins'. ABin5 page 106.
This turn out to be a 9" x 4 1/2" bun. We loaded it with beef pastrami, genoa salami, smoked turkey breast, cheese, onion, banana pepper rings, lettuce and lots of mustard. Pickles and chips on the side.

After stirring up the dough and letting it rest for 2 hours I shaped my sub buns. Here is the dough resting for 20 minutes because it was not in the fridge.
Resting dough

Baked at 450 degrees 25 minutes.
out of oven

Fixed the sandwich and just too big for one person to eat. It just barely fit is the basket!!!
sub 4 2

Cut the sub in half. Should have turned it so you could see the wonderful crumb but I was thinking of putting camera down and start eating.
half sub

I belong to a bread baking group. Here is the information about our group
Healthy Bread in 5 minutes

Tuesday, March 9, 2010

Didn't have pine nuts but had lots of almonds

Still on my honeymoon and very busy at home right now. The group I bake with is making pesto and pine nut bread. I had the pesto but not the pine nuts. They are also making avocado-guacamole bread and I don't care for those flavors. I decided to make almond brioche "Bostock" from the first book in ABin5 on page 193-94.

To make almond brioche you need almond paste and to no avail here in my town sooooooo made it myself and here is the recipe:
1 1/2 cups (8oz) whole blanched almonds (not brown skin)
1 1/2 cups (5oz) powdered sugar
1 egg white
1 teaspoon almond extract
1/8 teaspoon salt

Grind almonds first in food processor until powder then add the rest and process until a stiff paste.

Makes 1 1/3 cups (13oz)

Store in refrigerator or freezer in air tight container.
NOTE: Almonds are cheaper usually in bulk food store.

My pull apart brioche stood over 3 inches tall and the picture doesn't seem to show this but they were big!!!

almond brioche


Now I had almond paste left over so just had to make some Dutch Pastry called Banket!
Once you taste this you won't want to share. Just eat and eat more til you pop!!!
I will share the recipe:

1 stick butter unsalted COLD slices
1 cup flour
¼ tsp baking powder
¼ tsp salt
¼ cup ICE water

In food processor mix butter, flour, baking powder and salt until it looks like cornmeal. Then add water a little at a time until dough JUST forms a ball.
Roll dough into oblong strip and fold ends to meet at the middle and put in the fridge for 20 min.
Roll out dough again and fold and fridge 20 min
Repeat for the last time


4 oz Almond paste
½ cup granulated sugar

Mix completely and chill in fridge for 20 min


Divide dough into 2 parts
Roll out each dough into 12” strip 6” wide
Put filling along the middle of strip about 1 inch wide leaving 1” ends of dough no filling.
Fold one side over the filling and then the other side over the filling.
Use pastry brush and egg wash (egg white and water) to seal seam and pinch with finger seam and ends of log. Sprinkle Wilton’s sparkling white sugar.
Put log on lightly greased cookie sheet seam side down and brush egg wash on top and sprinkle Wilton’s sparkling white sugar.
Put back in the fridge for 20 min.
Slash tops with razor blade every 2”
Bake in preheated oven 450 degrees for 15-20 min and golden brown.

Cool completely before cutting into 1” slices.

Store at room temp in foil.
Freeze in foil & baggie. Thaw OUT of foil and baggie &
good cold but can reheat 450 degrees not in foil 10 min. Flaky

Here she is...........


Click here to learn about our group Healthy Bread in 5 minutes