Author: Sorting Last Post on Top ↓ Message:
JEANINE100's Photo JEANINE100 Posts: 3,236
2/27/11 1:49 P

My SparkPage
Send Private Message
Reply
I've never made either, but sounds good. Let us know how they are when you make them. I'll have to try making them as well.

 current weight: 170.0 
 
226
212
198
184
170
LADYIRISH317's Photo LADYIRISH317 Posts: 55,307
2/26/11 1:52 P

My SparkPage
Send Private Message
Reply
Thanks, Sophie! Gonna bake some soon.

"...there's some good in this world, Mr. Frodo, and it's worth fighting for."

"We're children of a fighting race that never yet has known disgrace." (The Soldiers' Song, Irish national anthem)

"Every day above ground is a good day." (Chef Justin Kennedy of New Orleans, on Chopped)

Please visit my blog:
www.cuisinequests.blogspot.com/


 current weight: 389.0 
 
412
346.5
281
215.5
150
CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,100
2/26/11 1:49 P

My SparkPage
Send Private Message
Reply
Brioche Bread from Beard on Bread

Not the classic brioche that one prepares for the little-top knotted rolls, although similar to it, this is a loaf that is especially good for delicate sandwiches, such as the popular onion sandwich hors d'oeuvre I created years ago. It is also a delicious egg bread by itself, easy to make and pleasant in flavor. Two loaves

1 1/2 packages active dry yeast
2 Tbs sugar
1/2 cup warm water (100 to 115, approximately
1 cup of melted butter
1 1/2 tsp salt
4 cups all-purpose flour
4 eggs
1 egg yolk, mised withy 1/4 cup evaporated milk or light cream

Combine the yeast sugar, and warm water and allow to proof. Mix the melted butter and salt. In a large bowl combine the flour, eggs, melted butter and yeast mixture. Beat with a wooden spoon until smooth. Place in a buttered bowl, turning to butter the surface, cover, and set in a draft-free place to rise till double in bulk, about one to one and a half hours. Punch the dought down and shape into two loaves. Fit into buttered 8x4x2 inche loaf pans and let rise again in a warm place until double in bulk, about one hour. Brush loaves with egg yolk cream wash. Bake at 400 for 30 minutes until the loaves are a deep golden brown and sound hollow when tapped with the knuckles. Cool on a rack.


co-leader of Love to Cook


 Pounds lost: 12.5 
 
0
3.125
6.25
9.375
12.5
BAZNCAZ's Photo BAZNCAZ SparkPoints: (186,389)
Fitness Minutes: (183,793)
Posts: 10,920
2/26/11 1:44 P

My SparkPage
Send Private Message
Reply
Please let me know how they turn out.
VERY GOOD I HOPE.(happy baking).

Today is the first DAY of the rest of my LIFE.

As the saying goes all men are (IDIOTS.) And my wife says that she married the (KING.)


 
186,389 SparkPoints
LADYIRISH317's Photo LADYIRISH317 Posts: 55,307
2/26/11 1:39 P

My SparkPage
Send Private Message
Reply
Thank you! Can't wait to try them.

"...there's some good in this world, Mr. Frodo, and it's worth fighting for."

"We're children of a fighting race that never yet has known disgrace." (The Soldiers' Song, Irish national anthem)

"Every day above ground is a good day." (Chef Justin Kennedy of New Orleans, on Chopped)

Please visit my blog:
www.cuisinequests.blogspot.com/


 current weight: 389.0 
 
412
346.5
281
215.5
150
BAZNCAZ's Photo BAZNCAZ SparkPoints: (186,389)
Fitness Minutes: (183,793)
Posts: 10,920
2/26/11 1:34 P

My SparkPage
Send Private Message
Reply
http://frenchfood.about.com/od/breadandpas
try/r/briocheloaf.htm
Try the above link for brioche.
And the one below for challah
http://www.jewishmag.com/63mag/challa/ch
alla.htm

Today is the first DAY of the rest of my LIFE.

As the saying goes all men are (IDIOTS.) And my wife says that she married the (KING.)


 
186,389 SparkPoints
LADYIRISH317's Photo LADYIRISH317 Posts: 55,307
2/26/11 1:09 P

My SparkPage
Send Private Message
Reply
I hit my favorite recipe sites for recipes for brioche and challah, but all I can find is recipes for how to use them, not make them from scratch. Does anybody have recipes for baking them?

"...there's some good in this world, Mr. Frodo, and it's worth fighting for."

"We're children of a fighting race that never yet has known disgrace." (The Soldiers' Song, Irish national anthem)

"Every day above ground is a good day." (Chef Justin Kennedy of New Orleans, on Chopped)

Please visit my blog:
www.cuisinequests.blogspot.com/


 current weight: 389.0 
 
412
346.5
281
215.5
150
Page: 1 of (1)  

Report Innappropriate Post

Other Sharing Healthy Recipes General Team Discussion Forum Posts

Topics: Last Post:
What do you eat for Breakfast? 11/29/2013 1:02:48 PM
Healthy Superbowl 2014 1/21/2014 11:26:36 AM
In need of some healthy dinner recips 4/30/2014 9:42:29 AM
Favorite GREEN dish 6/15/2014 8:45:05 PM
Salsa Chicken 1/2/2014 9:26:48 AM

Thread URL: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=0x11368x40185896

Review our Community Guidelines