Back to Baking with Brioche and Brie

I haven't baked for a couple of weeks. My fridge - freezer broke down and it took about 8 days for the new one to be delivered. It was very tiresome but thankfully my neighbours rescued my fish and meat.

I am now making up for lost time. I invested in a bigger fridge-freezer so that I can bake and freeze some of my bread. Today I made a Brioche with Brie. I have made Brioche before but I decided to try it with Brie this time. Paul Hollywood has a couple of different recipes for Brioche with Brie so I used the one in his How To Bake book.

This is the best part of the process when the dough is ready for shaping. I made the dough yesterday and it spent the night in the fridge. Brioche dough is buttery and sticky if it gets too warm.

In the baking tray and ready to prove for a couple of hours.


The rolls are proved and now risen. I decided to sprinkle sesame seeds on one loaf. I love it when bread rises. I feel as if it is alive with potential!


And voila the bread is baked. I dont know which one to start with 🤔 but I am sure that both of them are going to taste fab. 😋

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