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Bread Bake-Off
Posted: 01 June 2009 11:57 AM   [ Ignore ]   [ # 46 ]
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Thank you Tammy, Julie, Jeannette and Annie. I enjoyed this bake-off and so did my kids. They were so excited about all your compliments. Thank you for that.  smile

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Posted: 01 June 2009 12:01 PM   [ Ignore ]   [ # 47 ]
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Julie, this bread was absolutely delicious. The flavour is rich and has a slight sweetness to it. The dough is so soft yet easy to handle. It is also so easy to make and very quick. Try it, I’m sure you’ll like it.

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Posted: 01 June 2009 12:28 PM   [ Ignore ]   [ # 48 ]
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Here are my brioche pictures.  With the one recipe I made 4 baby brioche, 6 bacon wrapped brioche and one small loaf.  I got the bacon idea from Michel Roux’s ‘Pastry’ - you wrap a length of dough in a slice of bacon.  When it rises the bread pokes out and you get a spiral effect.  Yummy for breakfast - the bread absorbs the bacon fat so is full of flavour. 

I’ve attached a picture of the cross-section of the loaf and the mini brioche.  The loaf is as light as air - I let it continue to rise while the others were in the oven as it requires a lower temperature.  I think maybe the babies did not proof enough as their heads toppled over a bit and the crumb is tighter - there was huge oven spring.  The loaf though is ethereal - the only word I can think of to describe it.  Gosh, I love baking bread!

Annie

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Posted: 01 June 2009 02:08 PM   [ Ignore ]   [ # 49 ]
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I love all the things you did with the brioche dough Annie. How creative! They all look absolutely delicious!
What do you do with the brioche loaf? Sandwiches?

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Posted: 01 June 2009 02:32 PM   [ Ignore ]   [ # 50 ]
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ANNIE/MAC/D:
  Good evening to you “Bread Baker”  You didn’t do a good job on your breads…. YOU DID A EXCELLENT JOB in baking your yeasted breads. I am enjoying viewing the photo’s Annie….good work.

  Looking forward to seeing more photo’s of your baked products in the future.

  ~CASPAR.

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Posted: 01 June 2009 03:32 PM   [ Ignore ]   [ # 51 ]
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Annie, I love the look of your Brioche!  I know how good it tastes because I did the same recipe, isn’t it lovely!  Your baby brioche look prettier than mine, My dough was very soft and I found it difficult to make the separate little piece to insert into the bun, excuses, excuses!!!  I have Michel Roux’s book Pastry so I’ll look up that method with the bacon, it sounds tasty.  I’m really enjoying seeing what others have been doing, I would like to try the Ricotta loaf after seeing it on Rozanne’s post.

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Posted: 01 June 2009 03:39 PM   [ Ignore ]   [ # 52 ]
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I really like the bacon one Annie. Great idea! Your brioche looks fantastic.

Jeannette, do give the ricotta bread a try. It is so easy. I’m sure you’ll have no problem b/c you are a more experienced bread baker than I am.

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Posted: 01 June 2009 03:46 PM   [ Ignore ]   [ # 53 ]
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ROZANNE:
  Good afternoon. For someone who claims that they haven’t much experience baking yeasted breads & after viewing your production you are mis~leading us Rozanne. Your production, especially the configuration are splendid work. Continue bread baking it is a lot of fun.
  Enjoy the rest of the day.

  ~CASS.

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Posted: 01 June 2009 05:38 PM   [ Ignore ]   [ # 54 ]
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Cass, you are too kind smile  Thank you! Maybe I will bake bread more often.

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Posted: 01 June 2009 07:47 PM   [ Ignore ]   [ # 55 ]
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Thanks Tammy, Caspar, Jannette & Rozanne for your kind comments.  Tammy, the brioche is great toasted for breakfast but I think it shines with something salty like prosciutto or smoked salmon and it makes awesome Bread & Butter Pudding.  Caspar, I have a lot to learn but thanks for being so supportive.  Jeannette, my baby brioches are no better than yours - the tops kind of flopped over as they were either too tall or they rose too much in the oven to support their own weight.  However, I agree with you that the flavo(u)r is amazing.  Rozanne, I agree with Cass and you have now graduated from Bread 101 and there is no going back.  In fact you have inspired me to try the Ricotta bread which I have not made before.  As I’m 88 miles from the nearest supermarket it may have to wait unless I can make my own ricotta!

Annie

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Posted: 01 June 2009 09:18 PM   [ Ignore ]   [ # 56 ]
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Annie, your brioche are beautiful!!  I especially love the picture of the sliced roll, so you can see the wonderful texture, and the completed bacon spirals, what a great idea!

Wow, lovely work, everyone!!

And now, for Father’s Day…

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Posted: 01 June 2009 10:24 PM   [ Ignore ]   [ # 57 ]
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Annie, your brioche variations look wonderful. The pairing with bacon sounds delicious. Thanks for posting the cross sections of the breads, the texture looks wonderful.

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Posted: 01 June 2009 10:26 PM   [ Ignore ]   [ # 58 ]
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Oh, everyone’s breads look so beautiful!!! I’m so sad that I’ve had to sit this one out. If I get a chance to catch up, I’ll post pics. I’m having a hard time figuring out how to fit baking into my new full-time work schedule. What a bummer!! I probably need to start by turning off my computer! wink I’m definitely in for the Father’s Day cake, though!!

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Posted: 02 June 2009 11:07 AM   [ Ignore ]   [ # 59 ]
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AnnieMacD - 01 June 2009 10:47 PM

Rozanne, I agree with Cass and you have now graduated from Bread 101 and there is no going back.  In fact you have inspired me to try the Ricotta bread which I have not made before.  As I’m 88 miles from the nearest supermarket it may have to wait unless I can make my own ricotta!
Annie

Thank you Annie. I do like baking bread but for some reason I am intimidated by it. I can count the number of times I have baked bread. Reading the comments all of you have posted has definitely given me motivation to do it more often. Thank you again!

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Posted: 02 June 2009 12:16 PM   [ Ignore ]   [ # 60 ]
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Oh my goodness… where have I been.  I’m just now reading this 4 page post, and all I can say is wow… I’m totally blown away! 

Julie - I love your Kugelhopf - it’s outstanding.  Love that pan shape!!!  I laughed when you talked about guarding your dough from the chipmunks and squirrels - I can only imagine smile.  The sticky buns looked so delicious too… wouldn’t last long around here, that’s for sure!

Jeannette - Your Brioche turned out wonderfully… love how you improvised and made the loaf out of 8 small balls of dough… great thinking!

Shimi - What a wonderful idea to make the mini-bundts and serve them savarin style.  I can almost taste them!

AnnieMac - Your Kugelhopf looks great to me!  Love all the photos, and I have that same pan… might just have to give it a go myself.  Love the idea of the bacon wrapped brioche too, and your loaf was perfectly shaped (that shape works very well for french toast).

Tammy - I laughed out loud when I read, “they were way better than they should have been”... you’re so funny!  Actually, they look great to me and they “sounded” perfect!

Rozanne - Your ricotta loaves are magazine perfect!  What kind of a board did you have them displayed on?  I had a huge smile on my face when I saw the two tiny loaves - I knew immediately what they were all about.  I bet the little ones were brimming with joy smile.

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