Okay, September will be Brioche Month! One batch of brioche dough (p 43-45) can be split in half to make our final two recipes using it. I plan to freeze the half that I’m not working with first after the dough’s first rise–hopefully that will work just fine…
There’s an extra Tuesday this month that we can use to make-up a missed recipe, revisit on old favorite, or just take a break.
September 1, 2015- Brioche Tart with White Secret Sauce, p 386-388
September 15, 2015- Twice-Baked Brioche, p 198-200
September 29, 2015- Rewind Week
Here’s a video of Nancy and Julia making the basic brioche dough and the tart (and Julia crying when she tastes the tart…awww).
Did you stuff these? Have them with hummus? Let’s see those links!
Is it fall where you are? What two recipes would you like to bake? Please add page numbers.
Would anyone want to have “Brioche Month” in September? I noticed that we have two recipes that each call for a half-batch of the standard brioche dough: Brioche Tart with White Secret Sauce (p. 386) and Twice-Baked Brioche (p. 198). We could knock out both by making one batch of dough, dividing it in two, and either baking off both recipes at the same time or freezing half the dough after the first rise to make the second recipe later.
If that doesn’t sound any good to you, please nominate one sweet/breakfast recipe and one savory/bread recipe (with page numbers).
You can check out the Completed Recipes page if you need a reminder of all the things we’ve done already, or this if you want to see what’s left.
Have you heard of this before? Do you have a hint? Need a question answered? Do it here!
We made this dough before (about two years ago) to do Eastern Mediterranean Pizzas but we didn’t do the basic pitas. Now’s our chance!
Any questions or advice? Here’s a video of the episode.
Is this summer at its finest? Did you find a substitute for cherries? Do tell!
Looking forward to seeing those gorgeous tarts! Links only, please!
Did you try them both or did you pick one? Let’s see those links!
Any good hints for pitting cherries? Anything you want to know? Here’s where to find the help!