Brioche

Isn't it perfect to have a piece of brioche with your morning coffee? Or, as my son prefers it, with hot chocolate in the afternoon. I love this bread because it's so versatile, it can easily go from sweet to savory. I prefer to bake brioche in loaves because it's easier to make different things. 

A lot of people feel intimidated when it comes to baking bread. While bread needs a lot of attention, it really isn't that bad. Plus, it's so gratifying to bake your own bread. As some of you may know, I have been professionally trained in "the art of bread baking". Bread is my passion and I promise more recipes and lessons.

And of course, I don't need to tell you that brioche, in my opinion, makes the best French toasts. This recipe makes 2 loaves, do leave one for French toast, you won't regret it! 

Ingredients:

makes 2 loaves

441 grams bread flour

97 grams warm water

44 grams warm milk

3 eggs, cold

9 grams instant dry yeast

50 grams sugar

9 grams salt

141 grams cold butter, cut into

tbsp sizes pieces 

Egg wash

Lightly grease 2-9 inch loaf pans and set aside over a baking sheet. In a bowl of a mixer fitted with the hook attachment, mix together the bread flour, eggs, water and yeast for 5 minutes on low speed. Add the salt and, little by little, the sugar. Increase the speed to medium and mix for another 5 minutes or until the dough comes together. Turn the speed to low and start adding the butter, one piece at a time. Mix for another 5 minutes or until the dough pulls away from the bowl. Place the dough in a greased bowl and cover with plastic film. Let the dough ferment undisturbed for 45 minutes. In a lightly floured work surface, divide the dough in half (it should be around 450 grams pieces) Cover and let it rest for 15 minutes, in the meantime, prepare your egg wash. Roll each piece into a log (with the same length of the loaf pan) Arrange the logs into the prepared loaf pans (seam side down). Lightly coat the top of each loaf with egg wash, cover the loaves with plastic film and set aside to proof for about 2 hours. Preheat the oven to 350 F. When the dough is ready, lightly brush the each loaf with more egg wash. Bake for 35 minutes or until the crust is golden brown. Let the brioche cool on a wire rack. 

Shakshuka with Feta Cheese and Free Holiday Greeting Cards

Hello everyone, I hope you all had a wonderful Thanksgiving dinner. We had a blast. Our house was filled with family and friends. This year, I decided to eliminate the turkey altogether. I know what you are thinking but relax, I broke "the rule" just for this year. The turkey was replaced by an Italian-style dinner: The creamiest polenta ever, meat sauce packed with flavor, salads, antipastos, a signature drink and different types of desserts. Why Italian? I don't know, it could have been French or Greek but we went for the simplicity of the Italian cuisine. 

This week's recipe is packed with flavor too. If you have been following this blog for a while, you probably know about my love for this dish. Shakshuka. (read more about it HERE) I call this dish "a perfect egg recipe" because it's substantial, super flavorful and healthy. Give this a try if you are looking for something different for brunch or even for dinner. I could eat this anytime of the day. 

And to celebrate that we officially started this holiday season, I designed this greeting card that you can download for free!!

Just click HERE to download!

Ingredients:

3 tablespoons of olive oil

1/4 cup of onions, chopped

4 garlic cloves, crushed

2 15oz cans whole peeled tomatoes

6 eggs

1 tsp cumin

1/2 tsp paprika

1/2 cup water

salt and pepper to taste

feta cheese

chopped parsley

Pre-heat the oven to 400 F.

In a 12-inch cast iron pan, heat the olive oil, add the onions and cook, stirring occasionally for 3 minutes. Add the garlic and cook for another minute. Then add the tomatoes with their liquid, salt and pepper to taste, water, cumin and paprika. Cover, lower the heat and cook for 20 minutes. Break down the tomatoes with the help of a potato masher and cook the sauce for another 10 minutes. Crack the eggs directly over the tomato sauce, make sure to space them out evenly over the sauce. Crumble the feta cheese on top and place it in the oven for 15 to 20 minutes or until the egg whites are set but the yolk is still runny. Finish it off with chopped parsley, a drizzle of extra virgin olive oil and black pepper. 

Note: If you want individual servings, just divide the sauce into ovenproof serving plate. Serve with bread warm.