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Simple Brioche

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There’s nothing like homemade bread. Nowadays, homemade breads are a luxury. But this is one luxury that I do want to indulge in. Nothing beats eating freshly baked bread – biting into that warm dough, seeing the butter melt when you slather it onto the piece that you’re holding. Hmmnn..

Sadly, I haven’t tried baking bread, on my own at least. I did it a couple of times with some girlfriends quite a while ago, and the bread came out good. But I cannot own the bragging rights about its success, because I did not do it by myself.

Bread baking has always intimidated me, but it is not to say that I am not willing to take on the challenge of learning it. I really would love to learn the art of baking bread, not just on bread machines, but the good-old fashioned way of kneading the dough by hand. But how else am I going to learn if I don’t try ? As they say, practice is the mother of all perfection. So, what am I waiting for?

I looked through my cookbook, Baking With Julia. Oh my, there were a couple of pages of instructions for making different kinds of bread. I thought, I can never do this! Fortunately, I did a research and found this recipe in La Tartine Gourmande’s site. A Brioche recipe!!! And I happen to love Brioche too. I ate this bread a lot when I was was in Europe. It is the simplest brioche recipe ever! Yipee! It is a perfect starting point for me. So, I rolled up my sleeves to do what would be my very first homemade bread….

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Hmmnn… I just love the smell coming from the oven while the bread was baking. And my brioche came out not too bad for a first try. You can be sure that I will make this again. (Now this is a potential problem as Brioche is not the bread for the weight conscious).

I would have eaten at least half the loaf as soon as it came out from the oven. I had to exercise utmost self-control. Thankfully, I was able to stop so I had some left for breakfast the next day. Many thanks to Bea for this user-friendly recipe!
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Simple Brioche
8 3/4 oz (1 2/3 cups) all-purpose flour
2 3/4 oz butter, at room temperature
2 eggs, at room temperature
1 dose dry baker’s yeast (1 Tbsp)

2 Tbsp fine sugar
1/3 cup warm milk
1 pinch salt
1 egg yolk, for glaze

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1. In a bowl, mix the flour with the yeast, make a hole in the middle.
2. Add the warm milk mixing with the tip of your fingers (if using a stand mixer, pour the milk slowly and steadily while mixing, with the hook attachment.)
3. Add the sugar and a pinch of salt, then add the soft butter, piece after piece, waiting each time that each piece is asborbed.
4. Then one by one, add the eggs, mixing well between each. Work the dough until it is elastic and detaches from your fingers more easily (or from the bowl of the stand mixer).
5. Cover and let rest in a warm place, away from drafts, for two hours, until it doubles in size.
6. Work the dough again for 10 min and divide it in four balls. Place them in a greased rectangular mold and cover. Let rise for an hour again.
7. Preheat the oven at 400 F.
8. Brush the brioche with the egg yolk mixed with a dash of sugar. With a pair of scissors, make small cuts at the top of each ball.
8. Place in the oven to bake for 10 min then reduce the heat to 350 F and bake for about 20 to 30 min.
10. Remove, unmold and let cool on a rack.

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I like the guy in the T-Mobile TV commercial who keeps making mistakes while leaving a message for his last night’s date. There’s one particular version where he says “top o’ the mawnin’ to ya” which never fails to make my husband and I chuckle. So funny.
I have here for you today is one of my breakfast sandwiches.

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I like the T-Mobile TV commercial showing a guy who keeps making mistakes while leaving messages for his last night’s date. There’s one particular version where he says “top o’ the mawnin’ to ya” which never fails to make my husband and I chuckle everytime we see it on. So funny.

Well, what I have here for you today is something that I hope will give you the “top o’ the mawnin'” feeling – one of my breakfast sandwiches. I’ve heard too many times that breakfast is the most important meal of the day. And I do agree with that, however, good breakfast in the morning has become a luxury, especially to those working guys & gals, like me, who are always pressed for time first thing in the morning. So, we have to be creative in making breakfasts-on-the-go. Well, today, I decided to make these croissant-egg omelette sandwhich for my hubby and I. Croissant is one of my favorite breads and it is my opinion that no matter what you pair it with, it’s going to be delicious. But, this bread is not for those counting the calories, so be careful.

1/4 c of yellow onion (sliced thinly)
1/4 c of red bell pepper (diced)
1/2 c of ham (diced)
1/2 c of egg-beaters (or more, just eyeball the amount)
2 handfuls of pre-shredded italian mix cheese

salt, pepper, dash of tabasco to taste

Dice your veggie and ham the night before inorder to save you time in the morning. Then saute the veggies, followed by the ham. When the veggies are soft and the ham are cooked, add your eggs, then season with S&P. Please make sure to set your heat to low since eggs, when cooked in high temperature, can really get stiff. Anyway, when you see that the eggs have dried up a bit and the edges have pulled away from the pan, then it’s time to fold the omelette. I just fold it into half since it’s going to be eaten as a sandwich anyway.

In the meantime, slice your croissants in half and put them in the toaster oven, just enough to warm them through. When you take out your croissant, add the cheese on both halves. The cheese will act as a glue to your egg. Then place your omelette on top of the cheese, add a dash of tabasco for a little heat, and that’s it.

I did this omellete first thing when I got up from bed. When the sandwiches were done, I wrapped them in foil, set the oven toaster to 200 degrees and just let the sandwhiches hang out there until we were ready to leave. This way, we’d leave with warm sandwiches. Also, I made our coffee (decaf for me) and poured them onto our travelling mugs . There it is, our breakfast to go.

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