Comments on: Simplest Brioche — La plus simple des brioches http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/ In Love with Beautiful Food Sun, 08 Nov 2009 00:02:41 -0500 http://wordpress.org/?v=2.8.5 hourly 1 By: transposable element » Blog Archive » la brioche http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/comment-page-2/#comment-847276 transposable element » Blog Archive » la brioche Tue, 27 Oct 2009 04:11:47 +0000 http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/#comment-847276 [...] recipe was very easy to follow and unlike some other baking endeavors, i didn’t have to add [...] [...] recipe was very easy to follow and unlike some other baking endeavors, i didn’t have to add [...]

]]> By: Lizzie http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/comment-page-2/#comment-847190 Lizzie Mon, 26 Oct 2009 21:13:36 +0000 http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/#comment-847190 Ah, thanks Bea. I hadn't noticed the recipe in French with the weights until I was halfway through the recipe! No matter, it still worked out really well for me. Thanks for posting it. Ah, thanks Bea. I hadn’t noticed the recipe in French with the weights until I was halfway through the recipe! No matter, it still worked out really well for me. Thanks for posting it.

]]> By: Béa http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/comment-page-2/#comment-845989 Béa Thu, 22 Oct 2009 15:41:25 +0000 http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/#comment-845989 Lizzie, this is one of the reasons I always prefer to go with weighing ingredients as measuring with cups can really give different results since we all do it in our own way. Lizzie, this is one of the reasons I always prefer to go with weighing ingredients as measuring with cups can really give different results since we all do it in our own way.

]]> By: Lizzie http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/comment-page-2/#comment-845942 Lizzie Thu, 22 Oct 2009 14:02:12 +0000 http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/#comment-845942 Your flour measurements in cups comes to about 210gr, whereas it should be 250grs, right? Your flour measurements in cups comes to about 210gr, whereas it should be 250grs, right?

]]> By: No. 13 Bake Brioche « Ad Astra per Aspera http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/comment-page-2/#comment-836016 No. 13 Bake Brioche « Ad Astra per Aspera Thu, 10 Sep 2009 11:18:37 +0000 http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/#comment-836016 [...] off one item from my list of 25 Things to Do Before 25. I was in an impatient mood, so I followed this recipe for making the “Simplest Brioche”. I plan to make this bread again following the longer [...] [...] off one item from my list of 25 Things to Do Before 25. I was in an impatient mood, so I followed this recipe for making the “Simplest Brioche”. I plan to make this bread again following the longer [...]

]]> By: sweetie http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/comment-page-2/#comment-793049 sweetie Fri, 05 Jun 2009 01:46:33 +0000 http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/#comment-793049 absolutely wonderful recipe. this was my first time using yeast in a recipe and first time using a standing mixer. the bread turned out beautifully- thank you for posting the recipe. even though i got excellent results, i do wonder if i was supposed to use "active dry" or "instant" dry yeast? also, 1 packet of yeast is 2 1/4 tsp. i had to use 2 packets to reach 1T and i wonder if that was correct since the directions say "1 dose" and 1 sachet in French. http://superfinespot.blogspot.com/2009/06/la-plus-simple-des-brioche-l-simplest.html absolutely wonderful recipe. this was my first time using yeast in a recipe and first time using a standing mixer. the bread turned out beautifully- thank you for posting the recipe.

even though i got excellent results, i do wonder if i was supposed to use “active dry” or “instant” dry yeast? also, 1 packet of yeast is 2 1/4 tsp. i had to use 2 packets to reach 1T and i wonder if that was correct since the directions say “1 dose” and 1 sachet in French.

http://superfinespot.blogspot.com/2009/06/la-plus-simple-des-brioche-l-simplest.html

]]> By: Vanessa http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/comment-page-2/#comment-778701 Vanessa Wed, 06 May 2009 20:59:48 +0000 http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/#comment-778701 I made this brioche recipe today. It was my first time making brioche. It turned out beautifully!! I filled mine with red bean paste, the type commonly used in Asian desserts. Delicious!! I made this brioche recipe today. It was my first time making brioche. It turned out beautifully!! I filled mine with red bean paste, the type commonly used in Asian desserts. Delicious!!

]]> By: Meghann http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/comment-page-2/#comment-778697 Meghann Wed, 06 May 2009 20:58:30 +0000 http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/#comment-778697 Thank you for sharing this! I'm making it to get some stale brioche, as well. How unfortunate that the first time I make brioche it can't be eaten fresh! Oh well, after trying it once, I'm sure there will be many more brioche days to come. I mixed this by hand, and it's a process that I would highly recommend; very satisfying! I normally make bread with a spoon and then by kneading, but I may adopt this method. My stale brioche will be used for this almond bread pudding: http://www.achicabakes.com/2009/03/sweet-almond-bread-pudding.html Thank you for sharing this! I’m making it to get some stale brioche, as well. How unfortunate that the first time I make brioche it can’t be eaten fresh! Oh well, after trying it once, I’m sure there will be many more brioche days to come. I mixed this by hand, and it’s a process that I would highly recommend; very satisfying! I normally make bread with a spoon and then by kneading, but I may adopt this method. My stale brioche will be used for this almond bread pudding: http://www.achicabakes.com/2009/03/sweet-almond-bread-pudding.html

]]> By: B http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/comment-page-2/#comment-775458 B Tue, 28 Apr 2009 18:28:19 +0000 http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/#comment-775458 I can't wait to try this! As a funny little side note, the best brioche "rise" I ever had happened when I left the tin/loaf in my car :) I had promised some to a friend when she moved into her new house: the car was the only safe place for the bread to rise amidst all the chaos! I can’t wait to try this! As a funny little side note, the best brioche “rise” I ever had happened when I left the tin/loaf in my car :)

I had promised some to a friend when she moved into her new house: the car was the only safe place for the bread to rise amidst all the chaos!

]]> By: heather http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/comment-page-2/#comment-769322 heather Wed, 15 Apr 2009 14:07:44 +0000 http://www.latartinegourmande.com/2007/04/02/simplest-brioche-la-plus-simple-des-brioches/#comment-769322 I made this recipe for Easter/birthday brunch and it was a smashing success. The dough was a bit runny after all the liquid additions; however, upon letting the KitchenAid do its work for about 15 minutes, the dough was elastic and pulled away from the bowl as desired. It was soft and luxurious to work with; golden, buttery and delicious to eat! Thanks and cheers, *Heather* I made this recipe for Easter/birthday brunch and it was a smashing success. The dough was a bit runny after all the liquid additions; however, upon letting the KitchenAid do its work for about 15 minutes, the dough was elastic and pulled away from the bowl as desired. It was soft and luxurious to work with; golden, buttery and delicious to eat!

Thanks and cheers,

*Heather*

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