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!!!









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:

PUDDING:
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)


MERINGUE:
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


METHOD :
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

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.


Baked at 450 degrees 25 minutes.


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


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.


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

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!!!





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:

BANKET
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

Filling

4 oz Almond paste
½ cup granulated sugar

Mix completely and chill in fridge for 20 min


Assemble

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

Pullman Pan White Bread First Loaf!!!

This was my very first loaf of bread with my new Pullman Pan. Looks pretty good to me. My pan is 9x4x3 approximately.




This bread is excellent for grilled cheeses, texas toast, french toast!!!



The recipe for this loaf:

Pullman Loaf White Enriched Bread 9x4x3 Pain de Mie

2 ¾ cups flour

2 ¾ table dry milk

2 tea dry instant yeast

4 ¼ table butter softened

1 cup water 70-90 degrees

1 ½ table honey

1 ½ tea sea salt

Grease pan top only. Grease pan and flour.

Kitchen Aid mixer bowl whisk flour, dry milk and yeast. Add butter and mix with the dough hook on low #2 and add water, honey and salt.

When flour is moistened, raise speed to med #4 for 7 minutes. The dough will be shiny, slightly sticky or add more water or flour. Dough should be off the sides of the bowl.

Flour table and shape dough into football and flour top and cover with plastic wrap. Rest for 15 min. Remove plastic and roll out rectangle 8 x 10 and fold into business-letter turn, then press out into 4x 8 and shape into loaf.

Put loaf in pan and slide cover to within a couple of inches of being closed so you can watch the dough rise to ½ inch from the top. About 1 hour if you put the loaf pan in a plastic box with lid on.

Preheat oven to 425 degrees. No stone. Bake on rack.

Bake 30 minutes with cover on tight.

Take the cover off and bake 30 minutes more until browned.

Remove bread from pan and rest on drying rack for 1 hour before slicing. Butter the loaf for softer crust.

Feb 15 Bread braid

Made 1/2 recipe Chocolate Espresso WW Bread dough.
Then added cranberries and Ghirardelli dark chocolate tidbits for Chocolate Tangerine Bars except greased a heart shaped jello mold and sprinkled Wilton's Sparkling Sugar in the bottom. Instead of tangerine I used tangelo fresh from the tree down here in Texas. Tangelo is a cross between a tangerine and grapefruit.......very yummy!!!



Then I made some heart shaped muffins from the Chocolate Espresso WW Bread dough in a silicone muffin pan.



This was not one of my favorites but glad to have given it a try.

I had another bucket of herb dough to have some fun with from the first book!!!
Herb Bread from ABin5 master boule was dusted with flour and slashed with a razor blade because the pan form would get in the way of a serrated knife. I brushed whole egg with 1/2 shell of water then sprinkled seeds; rosemary, thyme, dill, garlic and onion powder. The egg washed it again to help hold the seeds. All the topping on the bread was also put into the dough when I made my batch in the bucket.

The bread was baked at 450 degrees for 30 minutes. And your looking at a homemade pizza peel for smaller convection oven. Also this small peel works great when the dough rests in the microwave for 40-60 minutes.

Here is the crum!!!

I made a great sandwich with this bread.

Here is the recipe if you want to try it:
MOZZARELLA Garlic Rosemary Thyme Toasted Sandwiches

Green onion sliced white and green
Olive oil
Tablespoon wine
Teaspoon white vinegar
Set aside

Press fresh garlic
Add to some olive oil
Add pepper

French or small loaf slices
Mozzarella cheese sliced to fit
Dry Mozzarella with paper towel

Assemble bread and cheese
Salt and Pepper cheese
Add garlic and oil
Sprinkle Rosemary & Thyme
Top with bread

Griddle pan with olive oil
When hot add sandwiches
Cook until both sides crusty

Top sandwiches green onion mixture

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



Hope you enjoyed my blog and thanks for stopping in

Feb 1st Bread Braid

The group I am a member of are using some of the recipes from the book Healthy Bread in Five Minutes a Day. Whole Grain Master Recipe
Zoë François and Jeff Hertzberg have two books out and I am using their first book for this bread braid.
Hamburg Buns I choose to make out of sour dough. Used the boule recipe from Artisan Bread in Five Minutes a Day and added 1/2 cup of sour dough starter with no adjustment to the original recipe; but the dough was more wet then usual. Click here for the recipe without the sour dough added Artisan Bread in 5 minutes
The buns were formed with flour and used extra at that time. After forming the buns I brushed water on top and added dehydrated garlic and onions which were soaked in water first and then drained off the water.



These buns were baked in a toaster oven at 350 degrees for 30 minutes. YIKES..........I see my reflection in the photo...............sure glad I had my teeth in..........whew........that was a close one!!!



The buns turned out great!!! I made sloppy joe for a sandwich. Most people say that is calorie city but I substitute textured vegetable protein soaked in water and then drained and added to the ground chuck. Healthier and yummy!!!



After looking at this picture; I see my three pickles look like the cactus down here in Texas by the Mexican border.

Next I made some pita bread with sesame seeds and poppy seeds to finish up the dough bucket. These were baked in a toaster oven on a cookie sheet sprinkled with corn meal. The oven only goes to 450 degrees or broil. Soooooooooo I broiled them for about 6 minutes. Before adding the seeds I brushed water on the dough.



I opened the toaster oven door so you could see how the pita bread puffs up.




When 6 minutes were up I pulled them out of the oven and wrapped them in a kitchen towel to cool. After they cooled I took a picture to show you. I won't cut them in half until ready to use so they don't dry out. You can see they still have a little puff to them so they will be a real nice pocket sandwich.



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

Bread stuffed with roasted red pepper

Bob and I got married February 10, 2010. Went on a honeymoon on a seven day cruise. Had a great time. So I haven't had extra time for baking. But thought I would share my fougasse stuffed with roasted red pepper from ABin5 for the group's bread braid March first.




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