I used Julia Child's recipe from her huge baking tome. To freeze, wrap the hot bread in foil and promptly freeze; when ready to use, reheat (without thawing, and still wrapped in foil) in a 250°F oven until heated through, 20 to 25 minutes. Let set for 10 minutes, then stir until the yeast is completely dissolved. I know -- it's totally lame, but back then I thought it was all kinds of awesome.I remember walking past Jean-Louis' restaurant to get to the supermarket, and wondered if I'd ever be able to eat there in my lifetime. Oh man, I love your blog, Carol! Looks good, making me hungry at work as usual. Long time reader, first time poster, Looooooong time bubble popper!Looks great Carol. It always meant double time in the gym for him, or maybe that was triple time? And congrats on all the press lately - well deserved. I came to Washington in the mid-1980s to go to college, and my campus was a few blocks away from The Watergate. I'll have to try the loaf pans-easier to fit in the freezer. I love baking bread because you can get rid of all the stress you are feeling in the kneading process-it feels great to whack away at dough and have something tasty at the end. *, Your email address will not be published. or not. It's either gonna be really, really good or really, really bad. Three words: Brioche bread pudding.Your bread looked mighty beautiful for someone who supposedly doesn't bake! It really bugs me that so many recipes call for different size loaf pans. I just think it will take a lot of work to do it. In my case, it turned out to be really, really good, and I have technology reporter and Portals columnist Lee Gomes to thank for that.When Lee got in touch to write about cook-through blogs, I was honored that he wanted to include me in the story. I have done decently with my grandmother's crescent roll recipe, but otherwise, I've had quite the string of disasters. Brioche and Salsifis at the French Laundry. That creme brulee french toast sounds too good to be true. When the timer goes off, you should see a sticky mass clinging to the sides of the bowl and to the … An attempt at a galette crust that set off the smoke detectors. During the step of adding soft butter to the dough, the aroma of bread and butter is inescapable. I say give it a whirl and let me know how it goes. Jean-Louis was famous for many things, but here in Washington he was perhaps best known for his restaurant at The Watergate. Anyone can cook from any cookbook out there, but it takes a special kind of nutjob to attempt every recipe in The French Laundry Cookbook. Turn the dough out onto a floured work surface. I wonder if any other college students are reading this blog... How can you tease us with news of tragic plastic surgery and not include photos??? carve yourself out a slice, and promptly cover in good maple syrup. Before we get to the brioche, let me just say that as someone who has done PR and media work for as many years as I have, when you get a call or an email from the Wall Street Journal, ya get the chills. Leave a Comment. As an Amazon Associate I earn from qualifying purchases. For the record, I was a bit uncertain about my brioche in the early stages. It was VERY soft and wet. Ah, The French Laundry. I would make this again, for sure. While the recipe calls for a couple 8 ½-by-4 ½-by-3-inch loaf pans, I used 9-by-5-by-3-inch pans. You made beautiful brioche AND referenced Yacht Rock. I don't know why I don't make my own bread. hahahhaha. Add the eggs and beat for 1 minute at low speed, scraping down the sides with a rubber spatula as needed. You might find this article, with comments about T. Keller, interesting: http://www.nytimes.com/2008/06/04/dining/04recipes.html?_r=1&ref=dining&oref=slogin. Thankfully, the drinking age was 18 at the time, so I was also able to enjoy some wine with dinner. A hunk of Brie that spoke to me. I think I've got the muscles, and helpers (if need be) to do it by hand, but no mixer... What do you think? Transfer the dough (it will be very wet and soft) in a large floured mixing bowl and cover with plastic wrap. I dare you. If you think about it, it makes sense. It's really rich. Is it any wonder we love you as much as you love us?You know, you keep making beautiful pastry stuff and people aren't going to buy your "I am not good at this" argument anymore. !Ahem.While the yeast was dissolving in the water, I sifted together the flour, cake flour, salt, and sugar into my mixing bowl:I added the eggs to the flour mixture, and beat it for one minute at low speed using my Kitchen Aid mixer with the dough hook attachment.After one minute, I slowly added the dissolved yeast, and continued beating it on low for about five minutes, after which time, I turned off the mixer and pulled the dough from the hook:I put the mixer back down into the bowl and mixed it again for another five minutes. Bitter Cocoa Laminated Brioche and Diane St. Clair’s Animal Farm Butter. It really needs that time to chill to firm the butter back up and make a pliable, shapeable dough. Okay, so I was so scarred by the fauxCarol Stevens, that I scrolled right by the gorgeous flowers (are those dianthus?) I cut a few slices for my neighbors, and saved the rest for me. The sign is so hidden that I never noticed it even though driving by so many times before. Go figure.Even still, I think it's an honor to be able to make something from Jean-Louis Palladin's repertoire -- even if it is just a loaf of bread. I'll have to try making some for breakfast this sunday. Like 2 hours early. Nothing better than making bread. A standard loaf pan (what this recipe calls for) fits about 1 ½ pounds of dough, while the size I used (and I'm sure many other people have) can hold 2 pounds of dough. A small bowl Daryl and John at an event recently sounds hollow when on! Plastic wrap Sandwich Delivery Service n't know WHY I do n't make my own kitchen sounds french laundry brioche good be... Transfer the dough hook a mixer fitted with the paddle attachment quite the string of disasters au. 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