Thursday, February 4, 2016
Brie in Brioche, Babas and Buttermilk Bread (Not in a Bread Machine)
Better late than never.
I sat down to post tonight on the delightful buttermilk bread (2 days late), but realized I had two more recipes in my queue (> 2 weeks late).
Brie in brioche (above) felt a bit quirky and a bit indulgent: butter, egg rich dough surrounding a wheel of brie topped with slow cooked onions. So odd yet so delicious, as is everything with brioche dough.
Babas were my second go at this type of sweet yeasted dough, the first being savarin. I recall not being a fan of the savarin; I was not excited to give this one a shot (leading me to be late). But it turned out better than all expectations, especially the vanilla pastry cream tucked up inside.
And finally, buttermilk bread, not made in a bread machine. It has been some time in our baking that we have baked bread, and it felt homey and reassuring to do so. This recipe is one I will hang onto for quick dinner rolls/ bread. Simple, simple, simple.
Check out other bloggers here: Tuesdays with Dorie.
And Rhiannon at the coast.