Brioche on the Rise

During the 4th and 5th week of the weekly bread challenge, I tried two different brioche recipes.  One recipe called for half bread flour, half all purpose; the other called for all purpose flour only.  One had two rises, one had three and the amount of butter was different in each recipe.  Both loaves were tasty and rich, but the loaf with the bread flour yielded a much denser loaf.  Bread flour is usually used for chewy loaves (i.e. baguettes) due to its higher gluten content so that was a surprising ingredient.  Brioche is not difficult but requires a very long mixing time in a stand mixer, butter at just the right temperature in order for it to be incorporated properly, and an overnight rise in the refrigerator.  The recipe I would make again is from Baking with Julia; an excellent cookbook with outstanding instructions and explanations for all sorts of tasties!

French Bread

One recipe = three loaves of French Bread.  Great color on crust and delicious chewy center.   I baked the bread in a very hot oven using a special pan designed for baguettes because I have one, but a free form loaf baked on a cookie sheet would be great too.  One loaf eaten within hours by family – two loaves in freezer for a yummy treat another time.

Cinnamon Raisin Bread

Cold weather? Check.  Blustery breezes?  Check.  This is my favorite baking season – a great excuse to stay in and try new recipes.   I have resolved to make 52 new bread recipes  this year; I am considering it continuing education.  This takes me out of my baking comfort zone and requires a number of new techniques and ingredient interactions for success.   This week I made cinnamon raisin bread; it did not rise properly but it is delicious!

Chocolate Truffle Tart with Mascarpone Cheese

A great big thank you to all my customers for giving me a record year!  As great as the holiday season was, I always look forward to this time of year when business is slower and I have chance to do some planning and brainstorming for the coming year.  Visions of testing fruit based desserts are dancing in my head so that I have a great menu ready to go for the spring season.  Strategizing about classes to offer that provide my repeat students with something new while keeping the range of recipes accessible for beginners.  I hope to increase my private parties and class registration levels this year and am spending time on the internet looking for local websites and blogs to help drive business my way, in addition to utilizing social media more effectively.  Your comments or questions on my website, my products, my classes or any other ideas are always welcome.  Happy New Year!

I am so grateful for all the orders I have received – I think it will be my best December ever!  This time of year calls for lots of list making and organization…consider that my bestselling Celebration Dessert Trio requires 7 different recipes.  One mini tart has at least 3 components and 5 to 6 steps to completion  (i.e. make crust and chill, roll out crust and cut for tartlet pans, press into tartlet pans, bake crust and remove from pan, make filling, fill and/or bake, garnish with a berry, or more commonly, another item made from scratch!).  Still need something for your festivities?  I am accepting orders until the 20th!

I am thankful for my loyal customers!  So glad to have had the opportunity to have made 32 desserts for 18 customers’  Thanksgiving celebrations!  Apple pies, pecan pies, chocolate pecan pies, toffee bars, cinnamon apple bundt cakes, and the most ordered item:  the singularly delicious pumpkin cheesecake!  Time to start making sugar cookie dough – a few orders in the works for next week already!

Apple Crumb Pie

Crunch time is here! Thanksgiving orders start going out tomorrow: pumpkin cheesecakes, apple pies, pecan pies, apple bundt cakes, a few delicious miscellaneous tarts, and 14 dozen toffee bars.  14 pie crusts rolled and ready to bake, 20 pounds of apples to peel, pecans to toast, and a few solid days in the kitchen.   Happy Thanksgiving!