I made my first Brioche today* and the gods of pastry may strike me down. My Brioche is lovely. It's like a giant croissant. I am fighting the power to eat it because Nick is outside mowing the lawn and I am sitting her in my pajamas and we are going to have it for breakfast together. The pastry gods may strike me down because I greased the pan with Pam. You're supposed to do Brioche with butter, butter, and more butter. Greasing with butter is hard. Pam is easy. I didn't even use butter flavored Pam, though, just regular. To add insult to the Pam injury, I also baked it in a bunddt** pan. You are supposed to bake it in a fluted Brioche tin. I have mini fluted Brioche tins (which I just got for my birthday) but I wanted a big loaf. Hopefully the gods of pastry will allow me to live another day.
I'm quite proud of how well this turned out. Today the last day that Abby*** is at my parents, so I am supposed to clean the house. I am hoping to finish the cow, which looks nothing like a Hereford, for my farm. I want to do the barn yard so I can complete the barn, but everything needs to be proportion to the animals, thus the cow must be finished first.
Nick is done--time for Brioche!!!
*Either my food photography is getting better, or my food is getting better. You be the judge.
**Every time I think of the word "bundt" it reminds me of "My Big Fat Greek Wedding," which then reminds me of my in-laws.
***I decided to stop calling people A, E, M, etc, as I was getting confused.
The Brioche looks so pretty? How was it? I bought my oven thermometer today (and amazingly my oven is pretty right-on) and my giant bowl for the dough. I plan to mix up my first batch tomorrow. I will let you know how it turns out!
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