Hey there! I know by now you probably think I have fallen off the face of the earth, but the reality is that I have disappeared into the black whole known as "My Dissertation." You think I'm kidding, but it's true. I finally scheduled my Ph.D. defense for early September, so I am basically working day and night to get everything finished. Right now, time is not something that I have, and my life has become completely consumed by science. A sad story, I know. But instead of cueing the world smallest violin playing the world's saddest song, I decided to bring in some friends to help me pick up the slack so that I can still bring you great recipes and beautiful food.
Starting today through the middle of September, I will be featuring some guest posts from talented bloggers and wonderful friends. I am thrilled that the first guest post today is from my good friend Marie, of Meandering Eats, a fellow San Diegian (and scientist!) whom I first met this year when we both attended a photography workshop by Todd and Diane of WORC. We instantly hit it off, talking non-stop on the drive to and from LA, and we have been happily chatting ever since.
I am really excited that Marie decided to share a recipe for brioche with you today, partially because I have never made brioche myself so I have something to learn too, but mostly because she brought me a loaf to try. And it was amazing. Honestly, if it is possible to have bread-envy, I have it right now. Marie's brioche was so much better than any bread I have ever baked. I told her she could bake four more loaves... and give them all to me. (Who says I have to share?) But what I really love about this recipe is that Marie shares a smarter way to make brioche, by breaking down the recipe into easy steps that can be completed before and after a normal workday. So you thought you needed to devote a whole weekend to making bread? Think again. And so, without further ado, I will leave you in the very capable hands of expert-bread maker Marie!
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Great. It was like being asked to play in the New York Philharmonic and all I could manage was a kazoo.
At the 11th hour, I finally took the images I felt would showcase this lovely brioche recipe and its incredible flexibility. That’s largely thanks to the fact that you can mold the rise times to your schedule. With a busy workweek, I was able to keep the bread rising at home, come home and bake it, then photograph.
Brioche is fantastic at any time, but it’s especially good for breakfast. Pair it with Amanda’s Summer Strawberry Preserves or splurge on a high-end brand of butter. When it begins to stale, use it for French toast. The recipe’s from Baking With Julia, one of my favorite cookbooks by Julia Child and Dorie Greenspan based on the show by the same name. There were many bakers contributing recipes to the book and this one is from Nancy Silverton of the famed La Brea Bakery and Pizzeria Mozza.
My game plan:
Evening: Make dough, first rise, place in the fridge overnight (needs about 3 1/2 hours, with 30 minutes of that active preparation).
Next morning: Divide dough into segments, place in loaf pan, refrigerate, go to work.
Following evening: Come home from work, take dough out, give it a final rise, and bake.
With this plan, the brioche can be made as a side for dinner or saved for breakfast the following morning.
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