Brioche (B&P19)

Baking & Pastry Project #19 - Brioche

When my family all gets together...my Dad and I tend to become the fodder of the family snicker...especially at breakfast.

We have a tendency to go on a jam, preserves, jelly or curd adventure. We grab a bunch of spoons and start tasting our way through what ever new or interesting jams we've come across. I have a weakness for lime curd while my Dad has a thing for pineapple preserves. We draw a dividing line in the jar of fig preserves...his side and my side.

I think it's the number of spoons on the counter that starts the snickering. Maybe it's the lack of bread at our little jam fest.

We're not sugar junkies. It's the smooth sugary fruity perfection of the jam. A flavor that is subdued when you add it to bread.

To stiffle some of the snickerers, we picked up some English muffins and I made a brioche. It was a fabulously buttery and rich egg bread. So much so, we all fell into a bit of gluttony when it was cool enough to eat.

Out came the butter and the jam collection to adorn chunks of bread cut by our kids. The smell of the bread was driving them crazy, so they fixed up the bread for us all to try. By the time we were done, there was just a collection of crumbs on the platter.


Recipe

Bread

35 g brown rice flour (3.15 g)
35 g sweet rice flour (2.1 g)
35 g arrowroot starch (.105 g)
60 g almond meal (12 g)
60 g millet flour (6.9g)
52 g white bean flour (11.18 g)
6 g chia seed meal (1.26 g)
3 g agar agar powder
22 g instant dry yeast
38 g sugar
5 g sea salt
170 g butter, softened & pliable
113 g eggs
70 ml whole milk, room temperature

Egg Wash

57 g egg
60 ml milk
smidgeon sea salt

Dough

1. Combine the flours, agar agar, chia seed and yeast. Then add the eggs, milk, sugar, salt and mix. Gradually add the butter to the dough. Place the dough into a greased bowl and cover with plastic wrap. Put the bowl into the refrigerator and chill overnight.

2. Remove the dough from the refrigerator and place onto a floured piece of parchment paper. Pull off a portion of dough, about the size of 2 golf balls. Gently shape into a ball and then press one side into a point so it makes a soft cone. Shape the large piece of dough into a ball and place into a greased and floured brioche pan (4 or 5 inch pan). In the center of the large ball, press your finger into it and gently work your finger around so it makes a cone shaped hole. Insert the end of the cone of the small ball into the hole. Set aside in a warm location and allow to rise for 2 hours.

3. Preheat the oven to 385 degrees Fahrenheit/196 degrees Celsius. Make the egg wash and gently brush over the top of the brioche. Place the brioche pan on a cookie sheet and put into the oven. Bake for 30 to 40 minutes. Cool completely on a rack before serving.

Baking & Pastry Project Week 10 - Brioches

Baking & Pastry Project Week 10 - Brioches


It's been an extra strength Motrin kind of day.

I was up and at 'em early this morning so I could head out for my annual mammogram and ultrasound appointment. It's a yearly event that was somewhat memorable up until four years ago, when my ultrasound revealed a tiny tumor.

There followed a whirlwind six weeks of doctor's appointments, an MRI, genetic tests and more than a little head banging. I did give into a bout of primal scream therapy after getting thoroughly aggravated with the oncologist. My husband sat on the floor beside the bathroom door and just chuckled at me. Surgery came next, followed by tattoos, six weeks of radiation, nutritional supplements, changing out all the various types of products in our home. We live organic and green.

Four years have passed. I remain cancer free.

But....dang! Mammograms are for the birds. No, no, not really...it's for preparing crepes, pancakes, griddle cakes, and flapjacks. While you're standing there holding your breath and getting squashed, your mind begins to wander. It was probably the oxygen deprivation, but I had visions of Soylent Green. Just pop a person into the mammogram machine, squash them down, then serve them up with maple syrup and coffee.

You know...they really ought to make a mammogram strength pain killer, like those for PMS. 'Cause the side I had surgery on, is ready to hop off and head to Mexico for some fun in the sun...without the rest of me. I could ice myself down like a fish or I could get them to shoot that side up with Novocaine, better yet, how about anesthesia.

My husband came up with the best plan. He had me take Motrin to get through the worst of the day. Later he plyed me with a few glasses of "Passion has Red Lips," a 2007 cabernet and shiraz wine from South Australia. It's made by some young punks over at Adelina Wines. Once I was nice and sleepy he carried me to bed, so I could sleep it all off.

I've got love for my geek.


Schedule

Wednesday - Brioche

Saturday - Craquelin

Shopping List

Brown Rice Flour (Fine or Superfine Grind)
Sweet Rice Flour (also called glutinous rice flour)
Arrowroot Starch
Almond Meal
High Protein Flours, such as: Soybean, White Bean, Black Bean
Whole Grain Flour, such as: Buckwheat, Millet, Sorghum, Quinoa, Teff
Instant Dry Yeast
Sea Salt
Sugar Cubes
Eggs
Butter
Lemon Zest
Whole Milk
Binding Agents, such as: Xanthan or Guar Gum, Chia Seed Meal, Agar Agar Powder

Resources

Flours & Binding Agents: Authentic Foods, Barry Farm, Bob's Red Mill
Instant Dry Yeast: Barry Farm
Agave Syrup: Wild Organics, Native Seeds

Equipment

4 in or 5 in Brioche Pan
6 in or 8 1/8 in Panettone Wrapper

What's Going On?

I was a very lucky woman and received a copy of the Culinary Institute of America's Baking & Pastry book along with their culinary dvd's from my family for my birthday and our anniversary. After watching all the DVDs, I decided to work my way through the CIA's Baking and Pastry book - of course making it gluten free. There were so many skills that I wanted to develop and work on. I hope you will be interested in sharing my journey with me.

Want More?

You can also follow me on Twitter, where I'm glutenagogo.

Other Baking & Pastry Project Posts

Baking & Pastry Project #18 - Mixed Berry & Cream Cheese Coffee Cake
Baking & Pastry Project #17 - Braided Challah
Baking & Pastry Project Week 9 - Twisted & Braided
Baking & Pastry Project #16 - Raisin Cinnamon Swirl Bread
Baking & Pastry Project #15 - Rustic Raisin Bread
Baking & Pastry Project Week 8 - Raisins & More Raisins
Baking & Pastry Project #14 - Cheddar & Onion Mock Rye Batard
Baking & Pastry Project #13 - Prosciutto & Provolone Bread
Baking & Pastry Project Week 7 - Ham & Cheese

Mixed Berry & Cream Cheese Coffee Cake (B&P18)

Baking & Pastry Project #18 - Mixed Berry & Cream Cheese Coffee Cake


The beach is the place for me. White sand, emerald water and crisp tan sea oats waving in the wind.

Five generations of my father's family can claim the Gulf Coast of Florida home. In the grand scheme of things, they are relative newbies. While my mother's family has been here for millennia. Throughout my travels, I have always called the Gulf Coast home.

Back when I was single, one item on my list of things I'd like in a guy, was a love of white sandy beaches. As I got older, I discovered that everyone doesn't love the beach and there are people who prefer different types of beaches. The khaki sand or rocky beaches of the Atlantic weren't my perfect beach, but they were to someone else. Other people preferred the snowy mountains of Colorado or the grassy rolling plains of Nebraska.

In my late twenties, I was working in Wichita. To my surprise, I found a guy who loved white beaches. He was from Houston and as I got to know him better I found out his background was similar to mine. His mother's family could trace their heritage back to colonial times, while his father's family had been living in Alabama for millennia. He became my best friend and later my love.

Every year, we make our pilgrimage to the Gulf Coast. Rest, relaxation, family, fellowship, lack of sleep and lots of strong coffee permeate our visits. Trips to the beach, favorite restaurants or activities and sundown over the Gulf are things we love to do.

This year my niece stayed on with us after her family headed home to Atlanta. We had lots of fun going places, finding out how much seaweed you could actually get into a swim suit, riding the surf, making tie-dye shirts, taking turns battling each other with the World of Mythology on the Nintendo, caring for my Mom and eating all types of food. The highlight of the week for them was the day at Gulf World Marine Park for Dolphin Day camp.

It was a hands on camp designed to teach the kids all about marine mammals and how the park cares for the animals. Plus an in depth tour of the park facilities...all those cool places only employees get to go. After signing all the check in forms, fourteen totally pumped preteens were ready to follow their teacher Carol all over the park for the next 6 hours.

After signing the kids into their care, my husband and I headed out to Thomas' Donuts on Front Beach Road in Panama City Beach. They make the best doughnuts on the beach and I enjoyed eating them back when I could eat wheat. Our mission was to restock the breakfast doughnut supply for all the wheat eaters. The gluten free folks were going to enjoy the mixed berry and cream cheese coffee cake that I had made the night before. After selecting an assorted couple of dozen donuts, we headed back to the house for some strong Italian roast coffee and a warm slice of gf pastry.

We sat out on the deck and enjoyed the brilliant white sun and true blue sky while slowly working our way through our pastries. The coffee cake had a fabulous taste. The bread had an airy texture that stayed together and the flavor of the filling complemented the taste of it.

Would I do anything different with this coffee cake? Yes...I'd make more. When all the adults in my extended family realized how good it tasted, the coffee cake was gobbled up. When my husband discovered that the container holding the coffee cake was empty, he put his arm around my shoulders, gave me a big kiss and said, "That was absolutely horrible 'hun, how about you make some more?"


Recipe

Makes: 1 coffee cake
Protein Content:
Original Amount: 38.74 g
GF Amount: 38.45 g

Bread

35 g brown rice flour (3.15 g)
35 g sweet rice flour (2.1 g)
35 g arrowroot starch (.105 g)
60 g almond meal (12 g)
60 g millet flour (6.9 g)
6 g chia seed meal (1.26 g)
52 g white bean flour (11.18 g)
28 g instant dry yeast
43 g sugar
9 g sea salt
3 g agar agar powder
120 ml whole milk
64 g eggs
43 g butter, soft

Cream Cheese Filling

114 g cream cheese, softened
28 g confectioner's sugar
8 ml vanilla extract
1 g lemon zest

Mixed Berry Filling

284 g mixed berries, fresh or frozen
62 g sugar
10 g cornstarch
60 ml water

Egg Wash

57 g egg
60 ml milk
smidgeon sea salt

Apricot Glaze

64 g apricot jam
45 ml water
64 g corn syrup
11 ml liquor (i.e. rum, vodka)

Fondant Drizzle

1 g gelatin
15 ml water
28 g corn syrup
2 ml glycerin
227 g confectioner's sugar



Cream Cheese Filling

Cream the cream cheese, confectioners' sugar, vanilla extract, and lemon zest in a electric mixer. Blend on medium speed, making sure to scrape down the sides of the bowl, until the the mixture is smooth and light in color (approximately 5 minutes). Place into a piping bag with a plain tip for spreading it on the bread dough.

Mixed Berry Filling

Work the cornstarch into a small amount of the water until it makes a slurry. Place the mixed berries (and liquid), sugar, water and cornstarch slurry into a sauce pan. Bring to a boil, then reduce the heat to a simmer and cook for 2 minutes, stirring occasionally. Allow to cool completely before using.

Egg Wash

Combine the eggs, milk and salt into a small bowl and then whisk together.

Apricot Glaze

Combine the apricot jam, water, corn syrup and liquor (I used vodka) in a sauce pan. Bring to a boil, stirring constantly to make sure the sugar is dissolved. Use a pastry brush to spread the warm glaze on top of the baked coffee cake.

Fondant Glaze

1. Warm the water in a sauce pan and pour in the gelatin. Let the gelatin sit in the warm water for a few minutes, then stir to make sure it has melted into the water. Take the pan off the heat and then add the corn syrup.

2. In a medium sized bowl, pour in the confectioners' sugar. Then add the gelatin mixture, stirring until it is blended. If necessary, add a little extra water to make sure the fondant is the texture of a glaze.

3. Pour the fondant into a piping bag with a small plain tip. It will be drizzled on top of the baked and apricot glazed coffee cake.


Dough

Combine the flours, sugar, salt and yeast in a large bowl. In another bowl, mix the water, egg yolks and oil together. Slowly add the liquid ingredients to the dry ingredients. The dough should be slightly firm, smooth and slightly sticky.

Shaping Coffee Bread

1. Lay out a sheet of parchment paper and sprinkle it with sweet rice flour. Place the dough in the center of the parchment paper and sprinkle with sweet rice flour. Pat the dough out into an oblong, 10 x 12 in/25 x 30 cm, and 1/4 inch/6 mm thick. Turn the paper so that the short side of the dough is facing you.

2. Spoon the mixed berry filling down the center of the dough. Then pipe a line of cream cheese down either down of the berry filling.

3. Using a sharp knife, make parallel diagonal (45 degree angle) cuts down both sides of the dough. The cuts should be spaced about 1 in/2cm apart. Fold the top left strip diagonally over the top of the filling, then fold the top right strip over and press it gently into the left strip. Continue in this manner, alternating sides so that the top has a braided effect.

4. Slide the parchment paper with the coffee cake on it onto a sheet pan. Brush the dough with egg wash and then set aside in a warm location to rise for 1 1/2 to 2 hours.

5. Preheat a convection oven to 350 degrees F/177 degrees C. Brush another coating of egg wash on the dough and then sprinkle the top with sugar. Bake the coffee cake for 30 minutes or until golden brown and shiny.

6. Brush the top of the coffee cake with the warm apricot glaze. Allow it to cool for a few minutes and then drizzle the fondant over the top. Allow to cool on a rack before serving.


Notes:

1. White Bean Flour – You can purchase white bean flour from Barry Farm or you can grind your own using a coffee grinder. Make sure to sift your bean flour before using to make sure any bits that weren’t ground are removed.

2. Chia Seed Meal – You can purchase chia seeds from Barry Farm and use a coffee grinder to turn them into meal.


Other Baking & Pastry Project Posts

Baking & Pastry Project #17 - Braided Challah
Baking & Pastry Project Week 9 - Twisted & Braided
Baking & Pastry Project #16 - Raisin Cinnamon Swirl Bread
Baking & Pastry Project #15 - Rustic Raisin Bread
Baking & Pastry Project Week 8 - Raisins & More Raisins
Baking & Pastry Project #14 - Cheddar & Onion Mock Rye Batard
Baking & Pastry Project #13 - Prosciutto & Provolone Bread
Baking & Pastry Project Week 7 - Ham & Cheese


Want More?

You can find me on Twitter at glutenagogo.

Braided Challah (B&P17)

Baking & Pastry Project #17 - Three Strand Braided Challah

It has been a busy summer. We headed to Florida, so I could help my Dad out with my Mom. She had a stroke in October and some of her abilities are still in recovery mode. The doctor believes that she will eventually make a full recovery, but it has been a long road for her.

She wants to return to doing all the things she used to do, like cooking a meal or driving the car. However, the doctor won't allow her to do these things yet. To help out her gross motor skills and balance, my dad bought her a beautiful blue Schwinn Meridian tricycle. (I love this bike!) After my husband put it together for her, we took her outside for her first ride.

Then we all had to take a turn riding her tricycle. It's very easy to ride and steer. It has a great collapsible basket on the back for carrying your shopping. It made me wish our neighborhood was bicycle friendly. I'm a visitor over at Cycle Chic from Copenhagen. How I wish we had bicycle lanes and I could somewhat safely ride to get groceries. Where we live, I'd like to have a Jersey barrier between me and a car or truck before I'd even think about riding a bicycle on the road.

This loaf I set up to rise while my husband was putting the bicycle together. After I baked it and it was cooling, my husband, brother and I took our turn riding the bicycles. We headed out around the neighborhood taking turns riding the tricycle. Afterwards we headed back for a tall glass of iced tea and a warm slice of challah.

This was a wonderful loaf of bread. It sliced up neat and clean, which was great for making sandwiches. The loaf didn't last past breakfast the next day as it was a big hit with everyone.

Recipe

Yield: 1 loaf

Protein Content:
Original Recipe: 38.74 g
Gluten Free Recipe: 38.45 g

Bread

40 g brown rice flour (3.6 g)
40 g sweet rice flour (2.4 g)
40 g arrowroot starch (0.12 g)
60 g almond meal (12 g)
50 g millet flour (5.75 g)
8 g chia seed meal (1.68 g)
60 g white bean flour (12.9 g)
3 g agar agar powder
22 g instant dry yeast
30 g sugar
5 g sea salt
165 ml water
66 g egg yolks (approx. 4 yolks)
28 g vegetable oil

Egg Wash

57 g egg
60 ml milk
smidgeon sea salt


Dough

Combine the flours, sugar, salt and yeast in a large bowl. In another bowl, mix the water, egg yolks and oil together. Slowly add the liquid ingredients to the dry ingredients. The dough should be slightly firm, smooth and slightly sticky.


Shaping

1. Lay out a sheet of parchment paper and sprinkle with sweet rice flour. Divide the dough into 3 equal pieces. Roll the dough into oblong pieces about 12 inches/30 cm long. Make sure each piece is the same length and the center of each should be thicker than the ends.

2. Dust each length of dough and the parchment paper with sweet rice flour. Lay the strands of dough parallel to each other lengthwise on one side of the parchment paper. Begin braiding the challah from the center. When you reach the end pinch the tips together. Taking the edges of the parchment paper in your hands, ease the braid over until the top is now the bottom. Begin braining from the center again and when you reach the end pinch the tips together. Tuck both ends of the braid under the loaf. Sprinkle the parchment paper with sweet rice flour and gently ease the braid into the center of the paper. Slip the parchment paper on a cookie sheet and place in a warm location to rise for 1 1/2 to 2 hours.

3. Preheat a convection oven to 350 degrees Fahrenheit/177 degrees Celsius. Make the egg wash and brush over the wash over the braid. Place the braid into the oven and cook for 20 to 25 minutes until a dark golden brown and shiny. Cool on a rack before serving.

Notes:

1. White Bean Flour – You can purchase white bean flour from Barry Farm or you can grind your own using a coffee grinder. Make sure to sift your bean flour before using to make sure any bits that weren’t ground are removed.

2. Chia Seed Meal – You can purchase chia seeds from Barry Farm and use a coffee grinder to turn them into meal.


Other Baking & Pastry Project Posts

Baking & Pastry Project #17 - Braided Challah
Baking & Pastry Project Week 9 - Twisted & Braided
Baking & Pastry Project #16 - Raisin Cinnamon Swirl Bread
Baking & Pastry Project #15 - Rustic Raisin Bread
Baking & Pastry Project Week 8 - Raisins & More Raisins
Baking & Pastry Project #14 - Cheddar & Onion Mock Rye Batard
Baking & Pastry Project #13 - Prosciutto & Provolone Bread
Baking & Pastry Project Week 7 - Ham & Cheese


Want More?

You can find me on Twitter at glutenagogo.

Baking & Pastry Project Week 9 - Twisted & Braided

Baking & Pastry Project Week 9 - Twisted & Braided

After a wide variety of lean breads, it's time for sweet doughs. Yeah! I'm ready for a change.

This week it's a beautiful egg washed Challah loaf and a sweet dough coffee cake. Pick out your favorite fresh fruits and enjoy a delicious slice of gluten free coffee cake for breakfast. Bake up the Challah and enjoy a lovely slice of bread with preserves or a hearty sandwich for lunch.

Schedule

Thursday - Braided Challah

Saturday - Mixed Berry & Cream Cheese Sweet Dough Coffee Cake

Shopping List

Brown Rice Flour (Fine or Superfine Grind)
Sweet Rice Flour (also called glutinous rice flour)
Arrowroot Starch
Almond Meal
High Protein Flours, such as: Soybean, White Bean, Black Bean
Whole Grain Flour, such as: Buckwheat, Millet, Sorghum, Quinoa, Teff
Instant Dry Yeast
Sea Salt
Binding Agents, such as: Xanthan or Guar Gum, Chia Seed Meal, Agar Agar Powder

Resources

Flours & Binding Agents: Authentic Foods, Barry Farm, Bob's Red Mill
Instant Dry Yeast: Barry Farm
Agave Syrup: Wild Organics, Native Seeds

Equipment

No specific or unusual equipment is needed this week.

What's Going On?

I was a very lucky woman and received a copy of the Culinary Institute of America's Baking & Pastry book along with their culinary dvd's from my family for my birthday and our anniversary. After watching all the DVDs, I decided to work my way through the CIA's Baking and Pastry book - of course making it gluten free. There were so many skills that I wanted to develop and work on. I hope you will be interested in sharing my journey with me.

Want More?

You can also follow me on Twitter, where I'm glutenagogo.

Other Baking & Pastry Project Posts

Baking & Pastry Project #16 - Cinnamon Raisin Swirl Bread
Baking & Pastry Project #15 - Rustic Raisin Bread
Baking & Pastry Project Week 8 - Raisins & More Raisins
Baking & Pastry Project #14 - Cheddar & Onion Mock Rye Batard
Baking & Pastry Project #13 - Prosciutto & Provolone Bread

Baking & Pastry Project Week 7 - Ham & Cheese