Versatile and fun to make, brioche dough has many uses. It can be filled with savouries or sweet ingredients. When formed into a loaf called pain brioché, it makes light and lovely-tasting sandwiches. Sliced and soaked in a spiced egg-milk batter, then fried as pain perdú or French toast, it is magnificent.
Brioche au Sucre: M-J adds a half-cup of sugar to her basic brioche recipe, shown below, and tops the brioches with Belgian or Swedish pearl sugar.
M-J's Original Recipe Makes Twelve Brioches, or Six Brioches
and Six Hamburger Buns
|Posted on April 30, 2011 at 12:25 PM|
|Adding brioche ingredients is a gradual procedure.|
M-J's Brioche Dough Rising
M-J'S SWEDISH RYE-FLAX BREAD
M-J's Swedish Flax Bread
This is my own recipe. You won?t find this bread outside of Sweden, unless you are on an SAS flight.
Four cups of hot water, to which a half-cup of buttermilk has been added
Two tablespoons of yeast
One third-cup of molasses (substitute: dark corn syrup)
Two tablespoons of salt
Two cups of rye flour
Half cup of ground flaxseed
White flour?amounts vary, but it will be about six cups (the amount of flour needed depends upon the climate, the altitude, and the phase of the moon)
Dissolve the yeast in warm water/buttermilk mixture. Add the molasses and some of the two flours?enough to make a sponge. After it has bubbled up, add salt and the rest of the flour except for one cup. Let the dough rest for fifteen minutes. Keep adding more white flour as needed until the dough no longer sticks to the surface. Knead dough for eight minutes. Form into a ball, set into a buttered bowl, cover lightly with waxed paper or a tea-towel, and let rise until it is double the size. Punch down the bulk, kneading it again for a minute or two. Shape dough into loaves, dust pans with cornmeal or flax-seed, let rise until nearly double in size, then bake for one hour at 350* (moderately hot oven). Optional: brush the loaves with beaten egg-white for a shiny, crispy crust. This recipe will yield two slicing loaves and two baguettes. ? Copyright M-J de Mesterton, 25th August 2007
Povitica, Povatica, or Pavatitsa:
an Elegant Walnut Bread from Europe
My mother, Lorraine, wrote and published this recipe in her 1990 book.
Povatica (updated and adapted by M-J from book)
Dough for Six Twelve-inch Loaves:
2 packages of active dry yeast
1 tablespoon salt
1/2 cup of warm water
1/2 cup of soft butter
2 cups of scalded milk
4 egg yolks, beaten slightly
1 cup granulated sugar
About 9 cups of sifted flour (I prefer unbleached, white flour)
Dissolve the yeast in warm water. Combine scalded milk, sugar, salt, and butter.
Cool until lukewarm.
Stir slightly beaten egg yolks into yeast mixture. Add 4 cups of flour, mixing thoroughly. Add the remaining flour one cup at a time, forming a stiff but not sticky ball of dough.
Knead the dough until it is soft, light and smooth. Place it in a greased or buttered bowl. Cover with a tea towel and let dough rise in a warm place for an hour, or until doubled in bulk.
Walnut Filling for Six Twelve-Inch Loaves
1 lb. finely ground walnuts
1 teaspoon vanilla
1 cup of cream or half & half
1/4 cup of butter
1 1/2 cups of granulated, white sugar
1/2 cup of bread crumbs
1 teaspoon of salt
4 egg whites, stiffly beaten
Process walnuts until they're finely ground. Heat cream in a large saucepan until almost boiling. Add the butter and let that melt. Mix the walnuts, sugar, salt and vanilla bread crumbs into the hot cream and butter. Then, gently fold your stiffly beaten egg whites in to the walnut mixture.
Divide the dough into six equal parts; do not knead. With a rolling pin, flatten each piece into a large rectangle. Spread thickly with the walnut filling. Roll this jelly-roll style, carefully from the short end, pulling the dough thinner as you go along, so that the filling will be thick in between the dough layers. Twist the ends of loaves to seal them. Place loaves on greased cookie sheets (or, use loaf pans).
Let the loaves rise in a warm place for an hour. Bake them in a 375* oven until lightly browned. After cooling for 15 minutes, remove loaves from the pans. and butter the tops of them lightly.
Pavatitsa (also spelled "pavateca", potica, and povitica) can be frozen.
Copyright M-J de Mesterton, Elegant Survival, December 2008
©M-J de Mesterton 2010
ELEGANT FRENCH BREAD
M-J's Buttermilk Biscuits
3 cups of white or unbleached white flour
3 teaspoons of baking powder
One teaspoon of salt (I use Himalayan salt)
1 and 1/4 cups of buttermilk
One stick of butter (1/2 cup)
1/2 cup of lard (manteca)
1/2 cup of flour for working dough on the counter
¼ cup of melted butter and lard for brushing layers?composed of equal parts of each
Bake biscuits in a pre-heated 450° oven until they are lightly browned.
Serve with chicken dishes of all kinds; these biscuits also complement beef and pork. If you have company for breakfast, making these fresh biscuits is sure to be appreciated, especially if served with a selection of jams, jellies and marmalade.
M-J's Buttermilk Biscuits Bentley
Buttermilk biscuits are filled with sausage patties that have been coated with hot sauce, for an appetizer that men cannot resist.
Traditional Baking, Lard, Biscuits, Breakfast, Buttermilk Biscuits, Canapés, Dinner Rolls, Himalayan Salt, Hors d'Oeuvres, Jams and Jellies, M-J's Recipes, Sausage Patties, Scones
Pogne de Romans Made by M-J de Mesterton, Photo Copyright 2009
POGNE DE ROMANS
Yield: Two Round Loaves
3 teaspoons of dry yeast
3/4 cup of warm water (105-115 degrees Fahrenheit.)
One teaspoon of sugar or honey
1 1/2 cups of flour
7 cups of unbleached white flour
6 eggs, at room temperature
1 cup of sugar
2 teaspoons of water
2 teaspoons of salt
1/4 cup of orange flower water
8 ounces (1/2 pound) of soft, salted butter
The Finishing Glaze
1 teaspoon of milk
Optional: white pearl-sugar
Cut two 16 inch round parchment or wax-paper discs to fit under each pogne; butter their top surfaces. Place the buttered discs on a large, rectangular baking sheet.
In a small bowl, dissolve the three teaspoons of yeast in 3/4 cup of warm water. Add one teaspoon of sugar.
Stir in the cup and a half of flour, creating soft dough. Let this dough rise in a covered bowl at room temperature (70-80 F) until it is double in size. On a counter or other solid work-surface, form a well within 1 and ½ cups of flour. Break 4 eggs into its center. Bring the flour and eggs together to form a mass, then lift it into a big mixing bowl. Beat for 2 to 3 minutes at medium speed with an electric mixer. This will make a smooth, light yellow batter. Incorporate the salt and orange flower water into this mixture.
Gradually add your softened butter while continuing to beat the batter. When all the butter has been stirred in, add two more eggs and the one cup of sugar, beating at medium speed. Knead the remaining 4 ½ cups flour into the mixture, about a cup at the time, until it becomes soft and elastic dough. You may need extra flour, depending on the size of your eggs, the weather, and the phase of the moon, so keep a jug of flour at-hand. Form this dough into a ball when it has ceased to be sticky, then put it into a large bowl and cover it with plastic wrap, while you prepare to add the starter. Clean and dry your work-surface, then dust it with flour.
It is now time to add the starter, which has developed and grown to twice its original size, to the big ball of dough. Spread the yellow dough onto your work-surface and flatten it. Empty the starter dough onto this, patting and covering it, and then fold the two lots together. Knead the starter into the yellow dough until it is completely incorporated. Place the new dough in a large, clean bowl, cover with plastic wrap, and leave at room temperature until it is doubled in bulk. Empty your risen dough onto your work-surface.
Divide it into 2 balls. Flatten them into rounds of about 8 inches in diameter.
Open a 4-inch diameter hole in the middle of each pogne-loaf. Place them atop their buttered discs on the baking sheet. Cover the two pognes with wax paper or parchment, and let them rise at room temperature for 2 ½ hours. Brush the pognes with your prepared glaze (one teaspoon of milk beaten into one egg). Optional: press some pearl sugar (I use Swedish pärlsocker) onto the glaze. With a sharp knife that has been dipped into cold water, make 3 connecting cuts along the top of each pogne, forming a triangle.
Copyright M-J de Mesterton, 2006
M-J de Mesterton's Savoury Fougasse
Accompaniment to Dinner, Baking, Cheese, Foccaccia, Fougasse, Fougasse Dough, Fougasse Recipe, French Bread, Hors d'Oeuvres, M-J's Original Recipes, Pizza, Pizza Dough, Pizza Provencale, Provençal, ProvencaleFougasse is similar to the Italian bread known as foccaccia. Here is my recipe for a savoury version of the Provençal bread, which was named for the wild gasses created by its yeast-starter. It is different from the sweet, anise-and-orange-flavoured fougasses which are popular at Christmastide.This fougasse serves as an accompaniment to dinner or cheese:
Ingredients for the Yeast-Starter, or ?Sponge?
? 1 teaspoon sugar
? 1/2 cup warm water (105?115°F)
? 2 teaspoons active dry yeast (from a 1/4-oz package)
? 1/2 cup of unbleached white flour
Ingredients for the Dough
? 1 more teaspoon of sugar, or a teaspoon of honey if available
? 1 tablespoon of dried herbes de Provence
? 2/3 cup of lukewarm water
? One teaspoon of lemon juice
? 1/3 cup of extra-virgin olive oil, plus 2 tablespoons for brushing your pans and loaves
? 3 1/4 cups unbleached all-purpose flour, plus another half-cup on-hand for the counter, and kneading
? 1 1/2 teaspoons of flaked (Fleur de Sel) sea salt, Himalayan salt crystals, or coarse sea salt
Preparation of Savoury Fougasse
Stir together sugar and warm water in a mixing bowl. Sprinkle in the yeast, and let stand for about five minutes, until bubbly. Using a whisk, incorporate the half-cup of unbleached white flour into this mixture. Let the starter rise, loosely covered with plastic wrap, 30 minutes.
To Make the Fougasse Dough:
Add sugar, salt, herbes de Provence, water, lemon juice, 1/3 cup of olive oil, and 11/4 cups flour to the prepared starter, and beat the mixture until smooth. Mix in the remaining 2 cups of white, unbleached flour, 1/2 cup at a time, to form a soft dough.
Turn dough out onto a lightly floured surface and knead, regularly sprinkling the dough?s surface with flour, until smooth and elastic (dough should still be a bit sticky), for about 8 minutes. Form this into a ball and transfer to large bowl with enough olive oil in it to coat the fougasse dough. Cover bowl with plastic wrap and let the dough rise at warm room temperature until doubled in size, 1 to 1 1/2 hours.
Punch down the dough (do not knead), then, with a light hand, divide it into two sections. Flatten each one into an ovate leaf-shape (about 12 inches long and 1/4 inch thick), and then transfer them to baking sheets that have been brushed with olive oil.
With a very sharp knife, make 2-inch incisions at angles, alternating left-to-right, down the length of each oval ?leaf,? cutting all the way through. Leave an inch at the outside edges as uncut area. Gently pull the incisions open with your fingers, so that they don?t close during baking. Let the dough rise for about 40 minutes.
Heat the oven to 375°F.
Brush the two fougasse loaves with olive oil, and sprinkle with your preferred salt. Bake until the fougasses are golden brown, and sound hollow when tapped?this should take approximately forty minutes. Remove fougasses from oven and place on a rack to cool. A French rule: never cut and eat bread until it has cooled to room-temperature.
(Photo Shows Dough In the Rising Process)
Photo and Recipe Copyright M-J de Mesterton 2009
M-J de Mesterton's Pizza Provençale,
Made with Savoury Fougasse Dough
M-J's Elegant Hamburger BunsIngredients:
? 2 tablespoons of active dry yeast
? 1 cup plus 2 tablespoons of warm water (110° to 115°)?hotter water will kill the yeast
? 1/3 cup of vegetable oil (do not use canola oil, which tastes fishy in baked goods; peanut, corn or pure vegetable oils are preferred)
? 1/4 cup of sugar, any variety
? 1 egg
? 1 teaspoon of salt
? 3 to 3-1/2 cups of all-purpose flour
Directions:In a large bowl, dissolve yeast in the warm water. Add oil and sugar; let stand for 5 minutes. Then, add the egg, salt, and flour.
Turn onto a floured surface; knead for about four minutes, until smooth and elastic, adding flour as needed. Form the dough into a ball, cover, and let it rise for ten minutes. Divide the dough into 12 flat, round pieces. Place 3 inches apart on buttered baking sheets.
Cover and let rise for 30 minutes. Bake on top oven rack at 400° for 15 minutes, or until golden brown. Monitor closely to prevent burning. Remove from pans to wire racks to cool. This recipe makes twelve hamburger buns. For dinner rolls, do not flatten but shape your twelve dough pieces into balls.
M-J's Elegant Websites
- Elegant Survival: Stylish Living on a Shoestring
- The Greatest Stuff on Earth
- Elegant Dressing
- Paintings by M-J de Mesterton
Copyright M-J de Mesterton 2006-2010
M-J's Elegant English Muffins, Cooked on the Griddle
6 cups of unbleached white flour
2 tablespoons of yeast
One cup of warm water
One cup of buttermilk
One tablespoon of honey or agave nectar
One tablespoon of salt (Himalayan, sea, or regular salt)
Two tablespoons of butter
Shortening or lard to grease the griddle
Cornmeal or masa for dusting
In a large mixing bowl, mix the yeast with one cup of warm water, one tablespoon of honey and two cups of flour. Let it sit for fifteen minutes to half an hour. Add the buttermilk, salt, butter and honey.
Gradually incorporate the remaining four cups of flour into the existing mixture. Knead on a hard surface for a few minutes until all ingredients are well-blended. Form this dough into a ball.
Set your dough-ball in a buttered bowl, covered, in a warm place until it has doubled in size.
Sprinkle your work-surface with flour. Flatten out risen dough and fold it over itself, making two layers, which you will now flatten together into a 1/2 inch thick rectangle. Using an empty tin, cut out approximately twenty English muffins.Dust them on both sides with masa or cornmeal.When they have risen to double their height, place them on a hot griddle-pan that has been greased with shortening or lard. Cook the muffins for ten to twenty minutes on each side, or until lightly browned. These muffins are best left to cool completely before splitting open and toasting them.
Copyright M-J de Mesterton
The Elegant Cook ©2010
Cardamom Braid, or Finnish Pulla
- 1/2 cup warm water
- 2 cups milk
- 2 packets active dry yeast
- 1 cup white sugar
- 1 teaspoon salt
- 1 teaspoon freshly ground cardamom
- 4 eggs, beaten
- 9 cups all-purpose flour
- 1/2 cup butter, melted
- 1 egg, beaten
- 2 tablespoons white sugar
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
- Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
- Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
- Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
- Brush each loaf with egg wash and sprinkle with sugar. I use Swedish pearl sugar, or parlsöcker
- Bake at 375* for 25 to 30 minutes. Check occasionally because the bottom burns easily.
- ©M-J de Mesterton 2008
Cardamom Braid Recipe by M-J de Mesterton
Elegant Bread, Elegant Breakfast, Elegant Host, Elegant Guest, Elegant Weekend, Elegant Party, Elegant Dining, Elegant Luncheon, Elegant Food, Elegant Cookery, Elegant Cooking, Elegant English Cookery, Elegant English Muffins, Make Your Own Bread, Make Your Own English Muffins
Ciabatta, a Light and Elegant Italian Bread
1/4 teaspoon yeast
1 cup lukewarm water (110-115F degrees)
2 cups flour
1/4 cup whole wheat and/or rye flour
3/4 cup water
Dissolve the yeast in the lukewarm water and allow to sit for 10 minutes. Measure out 1 teaspoon of the yeasty water and add to the second quantity of fresh (3/4 cup) water. This second batch of water is what you will use - discard any yeasty water remaining from the first cup in which the yeast was dissolved. The purpose of this step is only to measure out a tiny amount of yeast for the biga so that you will have a slow, controlled fermentation which takes overnight to develop. Knead the ingredients together and set aside overnight or for 24 hours before use.
2 1/4 cups flour
1 teaspoon yeast
2 1/4 teaspoons salt
1 1/2 cups lukewarm (110-115F degrees) water
The biga (prepared the day before)
Mix together the dry ingredients in a bowl. Stir in the water and the biga, and turn out onto a clean surface or bread board. Knead 5 minutes, creating a soft, sticky dough. Do not add more flour or the bread will not be light and airy and instead will be tough and heavy. It helps to oil your hands with olive oil when handling the dough. Oil a large bowl and turn the dough around in it a few times to coat, then cover with plastic wrap or a damp cloth (depending on whether your house is drafty or not). Place in a warm place, free from drafts, and allow to rise about 3 hours until it is doubled in bulk.
When dough has risen, turn out onto a floured work surface and divide into two equal pieces. Handle dough lightly to avoid deflating the air pockets created during fermentation.
Fold each piece loosely into thirds, business-letter style.
Place seam side down onto a clean, heavily floured bread cloth or couche, sprinkle with flour and allow to rise again for about another hour.
About 45 minutes after setting aside the dough to rise, preheat oven to 450F degrees. A pizza-stone, if you have one, is beneficial. Place on center shelf or slightly above. I use a silicone pallet instead of a pizza-stone.
When oven is ready, slip dough onto a baking surface, seam-side up and bake until browned, about 35-45 minutes (check often during the last minutes of baking but try not to open oven for very long).