Dave's Brioche in a Pan

Brioche dough is buttery and flaky and is a good base for a fabulous variety of rolls and desserts. Dave is mastering all kinds of artisan breads, and this dough is one that he has been working with. Dave suggests using a scale to make bread rather than volume measurements. It's more accurate that way.

Brioche Dough
Adapted from Baking Artisan Bread by Ciril Hitz

3/4 cup milk (185 g)
1 whole egg
1 egg yolk (reserve the egg white)
1/4 lemon zest
3 cups + 2 Tbsp Bread flour (440 g)
1/4 cup granulated sugar (45 g)
3 3/4 tsp instant yeast (12 g)
1 tsp salt (7 g)
12 Tbsp unsalted butter, cold (165 g)

Put milk, egg, and zest in mixer bowl. I a separate bowl combine flour, sugar, yeast and salt. Add dry ingredients to mixer bowl and mix with dough hook for 4 minutes. If dough is too dry, add the reserved egg white. While dough is mixing, hammer the butter with a rolling pin until it is like child's play dough. Increase mixing speed and add butter in 4 stages, each after the butter is thoroughly incorporated. Continue to mix for an additional 10 - 20 minutes until you can stretch dough extremely thin without it breaking. (sometimes called a gluten window).

Shape dough into a round, wrap with plastic and place in freezer for at least 6 hours (or up to 3 weeks). Remove dough the night before baking and place in refrigerator for 12 hours. Remove from fridge and let it sit at room temperature for 30 minutes.

For Brioche in a pan, divide into 10 pieces and place in two rows in a greased 9 x 5 inch bread pan. Brush with egg wash and bake at 350ºF for 30 minutes.

See my other blog for a variation (hazelnut rolls).

Peanut, Yam, Bean and Chicken African Soup

This lightly-sweet curried soup is inspired by an African storyteller I listened to recently who talked about the ingredients of an African soup. I wish I could tell you the name of the storyteller, but I can't.

Peanut, Yam, Bean and Chicken African Soup
1 tbsp oil
5 cloves garlic
1 large yam, peeled and chopped
2 potatoes, peeled and chopped
1 bell pepper, cored and chopped
1 red onion, peeled and diced
1 quart chicken broth
1 can diced tomatoes
1 can black beans
1 can pinto beans
1 can black-eyed peas
1/2 cup peanut butter (natural, such as Adam's brand)
3 Chicken breasts, cooked and cut into bite-size pieces
1 small bunch greens (such as spinach or Swiss chard)
1/2 bunch cilantro
Juice from one lime
2 tsp brown sugar (optional)
1/3 cup Thai Curry Sauce
Salt and pepper to taste

In a large pot, cook minced garlic in oil until tender. Add the potatoes, pepper and onion and cover with just enough chicken broth to cook them. Simmer until tender. Add the rest of the broth, tomatoes, beans and remaining ingredients. Heat through and allow the greens and cilantro to wilt and flavors to combine. Serve hot.