Comments on: BRIOCHE BREAD http://sweetpea.ch/2009/03/05/brioche-bread/ the delicious diary - on everything about food! Tue, 23 Aug 2011 11:13:52 +0000 hourly 1 http://wordpress.com/ By: amatuerbaker http://sweetpea.ch/2009/03/05/brioche-bread/#comment-1873 Tue, 01 Feb 2011 20:17:07 +0000 http://sweetpea.ch/?p=1107#comment-1873 Nice post..what wud be your suggestion for replacing fresh yeast with dry or active dry yeast and how much?

]]> By: Erika (SWEET PEA) http://sweetpea.ch/2009/03/05/brioche-bread/#comment-1506 Fri, 12 Feb 2010 08:39:33 +0000 http://sweetpea.ch/?p=1107#comment-1506 So pleased to hear that the bread turned out so well. Dough is great in that it is felxible, a little more or less flour will not make that much difference. Each oven has it’s own personality, so I find you have to make a recipe at least twice to determine just that right cooking time for you. Have a lovely weekend :)

]]> By: Baboon http://sweetpea.ch/2009/03/05/brioche-bread/#comment-1503 Thu, 11 Feb 2010 22:25:49 +0000 http://sweetpea.ch/?p=1107#comment-1503 It came out SO SO good! I have to say there’s room for improvement on my part: I think my oven’s temperature is set a bit high so the brioche was done-done in 35 minutes. Also, I may have accidentally put 50 gr less of flour because my scale has become capricious but the result was really excellent! And it was my first time baking any kind of loaf…Thank you for sharing the recipe!

]]> By: Baboon http://sweetpea.ch/2009/03/05/brioche-bread/#comment-1502 Thu, 11 Feb 2010 13:30:28 +0000 http://sweetpea.ch/?p=1107#comment-1502 Thank you so much!! I’ll let you know!

]]> By: Erika (SWEET PEA) http://sweetpea.ch/2009/03/05/brioche-bread/#comment-1499 Wed, 10 Feb 2010 18:30:53 +0000 http://sweetpea.ch/?p=1107#comment-1499 Hi Baboon,
Re the oven part, the time it takes to pre-heat the oven counts within the 45 minutes. Therefore, time the bread to cook for 45 minutes from the minute you put the bread in the cold oven.

Let me know how it turns out!

]]> By: Baboon http://sweetpea.ch/2009/03/05/brioche-bread/#comment-1496 Wed, 10 Feb 2010 14:24:10 +0000 http://sweetpea.ch/?p=1107#comment-1496 I’m a bit confused on the oven part…Shall I put the bread in the cold oven, pre-heat to 200 and THEN bake for 45 minutes? or does the time it takes to pre-heat the oven counts (i.e. it’s within the 45 minutes?). I bought the yeast today and planning to bake tomorrow….! This recipe sounds marvelous…!

]]> By: Erika (SWEET PEA) http://sweetpea.ch/2009/03/05/brioche-bread/#comment-1388 Mon, 11 Jan 2010 09:05:58 +0000 http://sweetpea.ch/?p=1107#comment-1388 At the COOP supermarket a pack of fresh yeast weighs 42g therefore half a cube would be 21g.
Hope this is of help.
Erika

]]> By: Anonymous http://sweetpea.ch/2009/03/05/brioche-bread/#comment-1385 Sun, 10 Jan 2010 13:44:14 +0000 http://sweetpea.ch/?p=1107#comment-1385 HELLO CAN ANY ONE TELL ME HOW MANY GRAMS OF FRESH YEAST IS HALF A CUBE.
THANK YOU

]]> By: Erika (SWEET PEA) http://sweetpea.ch/2009/03/05/brioche-bread/#comment-877 Mon, 09 Mar 2009 09:07:11 +0000 http://sweetpea.ch/?p=1107#comment-877 Fiona : thanks for leaving a note. you are so right, this bread really is the taste of childhood :) It makes a lovely rich dough, which rises well and has a light consistency, despite the eggs & butter. It was recently Nutella Day – too bad I had not posted this recipe earlier!!!

]]> By: Fiona http://sweetpea.ch/2009/03/05/brioche-bread/#comment-874 Sun, 08 Mar 2009 18:39:30 +0000 http://sweetpea.ch/?p=1107#comment-874 Mmmmmmm – my favourite!!

Simple, fresh, light … a taste of childhood. Especially with a dollop of nutella! Cannot wait to make this one.

]]>