Brioche Loaf

Dear Brioche
I truly do love you.  From the moment I place you inside the oven, you give me nothing but pleasure. Minutes into the furnace, you exude an aroma that only a good loaf of bread can give and so fills my whole apartment. I’m not surprised that the neighbours wonder where it comes from but I’m sure if they follow their sense of smell, they would find the source.

I must admit that in the beginning I find you a little troublesome and difficult to fathom. You consume so much butter and eggs and you caused my beloved standmixer to heat up. The many minutes of kneading also means the same amount of time I stood to watch you transform from a shaggy lump to a smooth and shiny dough. Holding you in my palms is a great delight though. Knowing that you are ready to rest in the air-con is a great comfort for me.

And I couldn’t resist sinking my teeth into you. I couldn’t wait for you to cool in the rack. I’m sorry. Just that the hubs and I had a run prior to your sweating it out in the oven and both of us were hungry as ravenous wolves. I had to slice you. While doing so, it gave me great delight to know that your crust is crispy and yet you are incredibly soft inside. You are awesome, do you know that?

The best part is, you are easy to bake once you came out from the refrigerator. I just need to press you into a 9-inch square and roll you from the edge further from me. Once that was done, all you need is to be placed seam-side down into a well-buttered 9-by-5-inch loaf pan and rest for another 2-3 hours or until you nearly doubled in size.

To make you more shiny, all you need is a gentle brush of a beaten egg on the top and in you go into the preheated 350F oven. And you are good and obedient. You stay in the oven for about 35 minutes before you tell me you are ready! Good o’ loaf. I’m sorry though that I turned you out so soon into the cooling rack. I should have let you cool in the pan  on the wire rack for 30 minutes before turning you out of the pan and continue to cool. My fault, really. But I had a great meal because of you. Thank you so much. I love you.

Love such a workshop

B L O G S H O P 2 – Los Angeles from Son of Shark Pig on Vimeo.