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brioche

Coconut Brioche

 

Coconut Brioche2

I was scared of bread making for years. I scoured the internet for non-yeast rolls, because I was so convinced that I could never make anything that required proofing or rising. A few years ago I decided that I needed to figure this out, I needed to learn. What’s the worse that could happen?

Over the years I’ve had more than a few flat lumps of dough tossed in the trash, and I’ve even been so frustrated that I’ve actually cried (my poor husband). All the bread fails have lead me to a few yeast discoveries and bread making is now one of my favorite kitchen related activities.

Coconut Brioche3

Here are my tips, the ways to reduce the odds of curse words, tears and flat dough:

First, salt can kill yeast, so don’t add it until one of the last steps. Salt is still important to brighten the flavors, so don’t skip it. Just don’t add it at the same time as the yeast.

Second, rapid rise yeast and dry active yeast aren’t the same. Rapid rise yeast needs to activated with liquid between 120 and 130 degrees fahrenheit and dry active yeast needs liquid about 110 degrees, it will be killed at temperatures much higher than that.

Third, check the expiration date! Once yeast expires, it’s actually dead and it won’t work.

Forth, even though the recipe might say, "allow to rise at room temperature until double in size, about 60 minutes," it might actually take 2 hours, or even three. Especially if your house is cold.

lastly, sometimes, every once in a while, it still just doesn’t work. This is pretty rare for me right now, but occasionally the completely unexplainable bread failure still happens. Even with that, it’s still absolutely worth it. Nothing beats  homemade bread.

Coconut Brioche4

 

Beer Candied Bacon

Ingredients

  • 1 cup brown sugar, packed
  • 3 tbs stout
  • pinch cayenne
  • 12 thick cut strips of bacon

Directions

  1. Combine the brown sugar, stout and cayenne until thick and syrupy.
  2. Lay bacon on a wire rack over a rimmed baking sheet.
  3. Brush bacon with beer syrup on both sides.
  4. Cook at 350 for ten minutes, flip and re-brush with beer syrup.
  5. Cook for 8 to 10 more minutes or until the bacon is an amber color.
  6. Remove from oven and allow to cool. Bacon will harden as it cools.
https://domesticfits.com/coconut-brioche/

Coconut Brioche

Black Garlic Brioche Rolls

I have a pretty serious garlic addiction. Which turns out, is a good thing. A great thing even, garlic has a ton of health benefits. (Here is the part where I spew a bunch or nearly useless facts like the true food geek that I am). 

First of all, it protects you from cold and flu viruses. When I as pregnant with Tater and I was feelin that sick feelin come on, I was too scared to take any medicine. I was completely nuts about everything I ate, CONVINCED if I made one wrong move, it would destroy my adorable, growing fetus-child (for more on that story, you can read this). I roasted 3 heads of garlic and ate them spread all over a loaf of crusty bread. I stunk for 3 days, but I didn’t get sick. 

Not only that, but it also helps lower cholesterol, manage blood pressure and it even has antibiotic qualities. Wheeew! So glad that’s over!

The second I heard about Black Garlic, I wasn’t able to focus on the rest of my life until I bought some. 

SO I did. And I offically have a new addiction. 

Black garlic has a sweeter flavor, and the texture of black licorice. It can’t always be used in the same way, but it has a beautiful flavor that works well baked. 

I strongly recommend ordering some (click here), and trying to see what you can make out of it. Let me know how it goes. 

Salted Black Garlic Brioche Rolls

1/2 cup room temp milk

1 envelope of dry active yeast (1/4 oz)

2 2/3 cups all-purpose flour

2 tablespoons sugar

1 teaspoons salt,

3 large eggs

1 1/2 sticks unsalted butter, softened

5 cloves garlic, chopped

1 tbs Fresh Rosemary, minced

Topping:
1 tbs melted butter
1-2 tbs course salt

Add the milk to a microwave safe container, heat in the microwave for 10 seconds, test the temperature (you want it between 105 and 110) and repeat until the desired temperature is reached. Put the milk in the bowl of a stand mixer.
Sprinkle the yeast on top and allow it to get foamy, about 5 minutes.
Add the flour, salt and sugar and mix on low with the dough hook attachment until shaggy, flaky lumps form (about 1 1/2 minutes).
Add the eggs, one at a time, mixing until combined.
Add the softened butter (softened is important), beat until the dough gathers around the hook and is smooth and shiny. Add the garlic and the rosemary and beat until just combined.
Coat the inside of a bowl with olive oil and place the dough ball in inside.
Wrap with plastic wrap leave in a warm place until it’s double in size, about 1 1/2 hours.
Grab the dough at the sides until it has deflated.
Allow to rise a second time at room temperature, until it has doubled in size, deflating every 15 minutes by grabbing the sides, about 45 minutes.

(If you need to make this the night before, this is a good place to stop. Place in a very cold fridge, below 40 degrees, take out of the fridge the next day and continue. Note that if the dough is cold, the next rise will take longer.)

Remove from the bowl and place on a floured surface, shape into a long log, about 4 inches wide and 1 foot long.
Using a sharp knife, cut in 3 equal sized pieces.
Then cut each of those pieces in half (you will now have 6 pieces.)
Now cut each of those pieces in half and you will have 12 equal sized pieces.
Each of these pieces will be a roll, but you have to make some more cuts first.
Cut each slice into 3 equal sized pieces, rolling each into a ball and placing all three into the same well of a greased muffin tin. Repeat for each slice.
Cover with plastic wrap, and allow to double in size at room temperature, about 30 minutes. 
Brush the top with melted butter and sprinkle generously with course salt. This is when you break out the fanciest salt you have. Or buy some just for the occasion.
Preheat the oven to 400. Bake for 16-18 minutes or until golden brown.

Printable:Salted Black Garlic Brioche Rolls

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Salted Hefeweizen Brioche Rolls

Napa SmithWheat is a perfect baking beer. It has crisp, clean flavors, sweetness and bold tones that hold up to the oven. A smooth wheat beer with citrus and peach notes.

I enjoyed this beer, the baking, the drinking, the flavors. It was an easy beer to enjoy and gave me a sense of the brewery. Relaxed, comfortable and welcoming. I’ve lived in California most of my life, and traveled all over the world and I have a firm believe that Napa is a place that needs to be experienced, a beautiful escape from the rest of reality. Winding along the back roads of  Napa county, meeting locals, sampling the local food, drinks, produce…You’ll feel like you are living in a distant land far away from the life you know. In Napa, people love to eat, drink and cook with only local ingredients. It’s charming, as if Napa could exist all on it’s own. A little bubble, a snow globe of a world, swirling around itself filled with fresh-baked bread, handmade pies and locally sourced beer.

 Salted Hefeweizen Brioche Rolls

1/2 cup room temperature Hefeweizen Beer (Napa Smith Wheat Preferred)

1 envelope of dry active yeast (1/4 oz)

2 2/3 cups all-purpose flour

2 tablespoons sugar

1 teaspoons sea salt,

3 large eggs

1 1/2 sticks unsalted butter, softened

Topping:

1 tbs melted butter

1 tbs sea salt

  1. Add the beer to a microwave safe container heat in the microwave for 10 seconds, test the temperature (you want it between 105 and 110) and repeat until the desired temperature is reached. Put the beer in the bowl of a stand mixer.
  2. Sprinkle the yeast on top and allow it to get foamy, about 5 minutes.
  3. Add the flour, salt and sugar and mix on low with the dough hook attachment until shaggy, flaky lumps form (about 1 1/2 minutes).
  4. Add the eggs, one at a time, mixing until combined.
  5. Add the softened butter (softened is important), beat until the dough gathers around the hook and is smooth and shiny.
  6. Coat the inside of a bowl with olive oil and place the dough ball in inside.
  7. Wrap with plastic wrap leave in a warm place until it’s double in size, about 1 1/2 hours.
  8. Grab the dough at the sides until it has deflated.
  9. Allow to rise a second time at room temperature, until it has doubled in size, deflating every 15 minutes by grabbing the sides, about 45 minutes.
  10. Remove from the bowl and place on a floured surface, shape into a long log, about 4 inches wide and 1 foot long.
  11. Using a sharp knife, cut in 3 equal sized pieces.
  12. Then cut each of those pieces in half (you will now have 6 pieces.)
  13. Now cut each of those pieces in half and you will have 12 equal sized pieces.
  14. Each of these pieces will be a roll, but you have to make some more cuts first.
  15. Cut each slice into 3 equal sized pieces, rolling each into a ball and placing all three into the same well of a greased muffin tin. Repeat for each slice.
  16. Cover with plastic wrap, place in the fridge and allow to double in size, about 1 1/2 hours.
  17. Brush the top with melted butter and sprinkle generously with sea salt. This is when you break out the fanciest salt you have. Or buy some just for the occasion.
  18. Preheat the oven to 400. Bake for 16-18 minutes or until golden brown.
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