As close to cake as any yeast bread, brioche relies on butter, eggs and an overnight fermentation to develop its delectable flavor. This One Step Brioche recipe does not skimp on the butter, but it is made more quickly that its French cousin. Rich dough like this one for brioche requires a thorough kneading. For this reason, I always mix such doughs in a stand mixer or food processor. In this recipe, I use my
Friday, May 08
Experimental No Knead Bread
No Knead Bread launched more fine baking careers that I can count. And it brought the craft of home made yeast bread back to kitchens around the world. Many professional bakers were introduced to no-knead bread when Canadian chef and baker James MacGuire wrote about it as a thought experiment in The Art of Eating newsletter. He wanted to come up with a way to capture the texture and crust of a French baguette at
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Tuesday, May 05
Asparagus, Roasted Almond and Poached Egg Breakfast Salad
When the world is upside down, something bright, fresh and green starts my day. You barely need a recipe for this Asparagus, Roasted Almond and Poached Egg Breakfast Salad. I wrote it down because it is a combination that always satisfies. The recipe serves only one because my other half religiously eats his poached egg with an English muffin. And this recipe serves as a little primer on eggs and labeling. Buying Eggs Poaching requires
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"Let no man fancy he knows how to dine Till he has learnt how taste and taste combine."
-Horace, Satires, 2.4They're here!
