November's Bread Baking Babe bread is brought to us by Monique, of Living on bread and water. She's chosen a Brioche Mousseline from the The Breads of France, by Bernard Clayton Jr. The twist to this bread is that it is baked in a tin can (soup, tomato, coffee), instead of a bread tin. Crazy!
This dough, and please go visit Monique for the recipe, requires some time, like a day. I split the recipe over 2 days, leaving the dough in the fridge overnight and then giving it some extra rise and recovery time the next night before baking. I've never made a dough before with so much butter and eggs. The dough was the most lovely yellow color, and was so silky and smooth. It was a gorgeous dough to work with.
A week or so before I made the bread a discussion popped up on the Babes private blog. Some of the bakers were wondering if tins lined with that white material would be safe to bake in. Some Babe Google work showed that it would be safer to stay away from those lined tins. Well guess what? Apparently ALL the tinned food we have in our pantry contains the white lining. We opened 5 cans of food on bread baking night - soup, tomatos, olives, fruit - and were blocked. We had to go with a regular bread tin for baking. On the plus side I made a terrific tomato-olive pasta sauce that's now sitting in the freezer.
If you've already visited some of the other Babes, you'll see that this dough rises incredibly high. I hoped that ours would as well, even though it was being baked in a regular tin, so we surrounded the tin with a parchment/foil cover.
The bread went in the oven....
And came out a regular sized loaf!
Oh well. I have to tell you that looks don't matter very much. The brioche was still a very nice loaf of bread.
Scott had some toasted every morning until the loaf was gone. We also used some for grilled cheese sandwiches one night, and oh baby, were they good.
Please turn to the right and visit the other Babes to see their sky high breads.
Cheers!
This dough, and please go visit Monique for the recipe, requires some time, like a day. I split the recipe over 2 days, leaving the dough in the fridge overnight and then giving it some extra rise and recovery time the next night before baking. I've never made a dough before with so much butter and eggs. The dough was the most lovely yellow color, and was so silky and smooth. It was a gorgeous dough to work with. 
A week or so before I made the bread a discussion popped up on the Babes private blog. Some of the bakers were wondering if tins lined with that white material would be safe to bake in. Some Babe Google work showed that it would be safer to stay away from those lined tins. Well guess what? Apparently ALL the tinned food we have in our pantry contains the white lining. We opened 5 cans of food on bread baking night - soup, tomatos, olives, fruit - and were blocked. We had to go with a regular bread tin for baking. On the plus side I made a terrific tomato-olive pasta sauce that's now sitting in the freezer.If you've already visited some of the other Babes, you'll see that this dough rises incredibly high. I hoped that ours would as well, even though it was being baked in a regular tin, so we surrounded the tin with a parchment/foil cover.
The bread went in the oven....
And came out a regular sized loaf!
Oh well. I have to tell you that looks don't matter very much. The brioche was still a very nice loaf of bread.
Scott had some toasted every morning until the loaf was gone. We also used some for grilled cheese sandwiches one night, and oh baby, were they good.
Please turn to the right and visit the other Babes to see their sky high breads.Cheers!
15 comments:
I guess it needed the tin for the height, mine didn't get tall either.
But yours looks so very buttery and delicious - and that is the important thing!
ah who cares, this height is just for fun I suppose, your loaf tastes just as good! Toasted sound good... why didn't I thought of that?
I can't wait to do this now! That looks like the bestest toast ever and I see why Scott had it every morning. Bet it would make some awesome bread pudding too.
Oh my word ... you put cheese on it! Gadfry of course it would toast into the beauty of the centry! Wonderful!
It really is incredible toast.
Who cares about the size! It looks fantastic and I wish I had toasted and grilled mine too!
At least you can serve your bread without blushing.Remember the shape of my eh...bread , undressed ?
You did great !
Oh oh the suspense.. and then it baked into a regular shaped yet great yummy looking loaf! Wonderful Sara, I heart those cheese-toasties..
So sad that it didn't rise much :( But I bet it was quite tasty, and that pasta sauce sounds delicious!
My bread in the pan didn't get as high as the ones in the tins....
Still good, though, and better for toast ;-))
That looks like an incredibly good loaf of bread to me! I'm going to have to try it soon.
Looks gorgeous! I wish I had the bread baking gene. I want it so badly.. but I can't seem to get up the gumption to bake any. This is why I will live vicariously through you. You make me bread and I'll make you dinners from the book. ;)
XOXOXOXOXOXOOXXOXO
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