It didn’t take me long to return to Dorie Greenspan’s Baking From My Home to Yours, the book that we went through in the Food52 Baking Club last month. I searched through our Facebook group for brioche because I wanted to make the Mushrooms on Brioche from Simple and thought I should just make it from scratch. What I quickly found out was that Dorie’s recipe was super popular. And now I can see why!
Dorie describes it as “elegant” and it really is that. And again another example of how bread isn’t hard to make – it just takes time and if you’re lucky, you’ll have a good stand mixer that will do the hard labor for you. First, you mix yeast into some water and milk and then add flour and salt and mix to just moisten the flour before adding eggs and sugar. Then you incorporate butter in small chunks and you beat the dough until it pulls away from the sides of the bowl and put it into a greased container at room temperature until it’s nearly doubled. Then you deflate the dough and refrigerate it overnight, deflating again every half hour until it stops rising.
The next day you shape the dough by dividing it in half then each half into four. You shape the smaller portions into 4 logs that you lay crosswise in 2 bread tins and you leave at room temperature until the dough almost fills the pans. Here is where I came unstuck. I used the wrong pan size. And so my brioche doesn’t really have much height. Next time I will definitely use smaller tins.
You brush on an egg wash and bake it in a hot oven for about 30 minutes. And the result: golden and deliciously buttery crumb that takes everything up a notch flavour and comfort wise. I cannot wait to make this again!
I made some friands yesterday which left me with 5 egg yolks to use and I still needed to try one more recipe from Baking: From My Home to Yours for the month so it was the perfect time to make pots de creme!
I’ve made one of Dorie’s pots de creme recipes in the past (not sure which book it came from) and loved it, so thought this should be a rather simple task for extraordinary results. Well…I’m not sure this has been my week cooking wise, because I’ve had an unusual amount of trouble.
First when I combined the sugar and the coffee in a saucepan and stirred to get the sugar to melt and caramelize, the coffee started burning badly. So I had to scrap that and start again. For my second attempt, I just chucked the sugar into the saucepan until it turned into caramel, then I added the coffee and the warm milk/cream mixture. The caramel immediately seized so I had to bring it back up to boiling to get the caramel to separate from the coffee. Then from there I set it aside to infuse for 20 minutes and completed everything else as per the instructions – adding egg yolks, eggs, and the remaining sugar, creating the water bath, baking in a low oven. Pretty standard stuff.
The result…well it’s nice but we didn’t really get the caramel flavour, the coffee completely overtook the dessert. Which is not a bad thing, but not what we were looking forward to. Would I make these again? Definitely, but I wouldn’t use the coffee method that Dorie recommends. I’d just add some instant espresso to the milk/cream mixture. There’d be a whole lot less coffee wastage that way (it ended up being 2 cups of beans which is absurd for 6-8 dessert cups).
Baking: From My Home to Yours is an excellent book for the home baker. It has a wealth of different types of baked goods to choose from and all the recipes I’ve looked at seem very approachable and with good results (apart from my disappointing lack of caramel flavour in the pots de creme). I am glad I added this book to my cookbook shelf.
There are still many recipes I’d like to try from the book, and I’m sure I’ll be back with more recipes from it on Throwback Thursdays. If you want to join in on the fun, check out the Food52 Baking Club Facebook group and you’ll also get a chance to see what other bakers have done this month. I love this group, especially given the access you get to cookbook authors – Dorie commented on my cinnamon squares yesterday! It’s a lot of fun.
To see the other two recipes I’ve tried from this book click on the links below:
Trying to work out what to bake from this book has proven rather difficult because there are so many options. But when I wanted to put together something quick that I could serve for dessert tonight, I noticed this easy cake recipe that didn’t even require a mixer that cooked in 40 minutes calling my name.
It’s a cinnamon cake batter with a cinnamon sugar espresso and chocolate crumble in the middle, with a chocolate butter icing. See…it called to me!
I lined one of my square baking tins with baking paper and set to work, mixing the dry ingredients in a bowl then adding the milk, eggs and vanilla that I had whisked together in a small jug and then once those were combined, I folded in the melted butter until it became homogenous. I poured half the batter into the pan, then sprinkled over the crumble that I’d stirred together in a small bowl, then poured over the rest of the batter and threw it in the oven. Baked cinnamon goodness – it wafts through the whole house. We went to school pick up and thought we could still smell it a block away.
After it cooled I put the icing ingredients (just chocolate and butter) into the container I melted the butter in for the batter and melted it on low power in the microwave and stirred it together until it became smooth. Then I just poured it on top of the cake and spread it in swooping swirls with the back of a spoon.
This cake is definitely an easy recipe to keep in your back pocket (on your kindle app on your phone) for when you want something special but don’t have much time. And all the ingredients you’re likely to have on hand, I know I always do. Another winning Dorie recipe!
Food52 Baking Club is going through Dorie Greenspan’s Baking: From My Home to Yours this month so expect many many treats to be hitting the blog and Instagram. I have loved everything of Dorie’s that I have made so far from her two previous books that we’ve gone through and I am pretty sure this book will follow suit.
For my first bake, I finally tried out my new madeleine pan that I got for Christmas by attempting Dorie’s traditional madeleine recipe. It was really quick and simple to put together. Beating eggs and sugar with lemon zest and vanilla, then carefully folding in a flour mixture and then cooled melted butter. Refrigerate the batter for several hours and then bake in a hot oven for 11-13 minutes. Easy right?!
Well, I think madeleines are actually deceptively tricky, because I didn’t achieve the characteristic hump that you get from refrigerating the dough and I don’t yet know what I did wrong. Maybe the oven wasn’t hot enough or too hot? Maybe I overfilled the pan? But what I do know is that the recipe was yum (gobbled up in no time with our big family) and easy and I will try again to see if I can get it to work properly.
Dorie, I’m trying my best not to fail you!