Comments on: Week #4 Brioche:A Tale of Genetic Mutation http://saltandserenity.com/2009/06/05/week-4-briochea-tale-of-genetic-mutation/ Fri, 10 Feb 2012 18:04:46 +0000 hourly 1 http://wordpress.com/ By: Oggi http://saltandserenity.com/2009/06/05/week-4-briochea-tale-of-genetic-mutation/#comment-105 Wed, 10 Jun 2009 03:32:12 +0000 http://saltandserenity.com/?p=369#comment-105 I love brioche toasted or warmed in the oven, and with a little fruit preserves. It’s also good for bread and apple pudding.

Your genetically mutant loaves look great though.:)

]]> By: Susie http://saltandserenity.com/2009/06/05/week-4-briochea-tale-of-genetic-mutation/#comment-103 Mon, 08 Jun 2009 18:15:33 +0000 http://saltandserenity.com/?p=369#comment-103 Your Brioche looks wonderful. I didn’t like mine just to eat as bread but loved it toasted.
Great baking along with you,
Susie

]]> By: saltandserenity http://saltandserenity.com/2009/06/05/week-4-briochea-tale-of-genetic-mutation/#comment-101 Sat, 06 Jun 2009 22:27:52 +0000 http://saltandserenity.com/?p=369#comment-101 Thanks. I appreciate the feedback. Mushrooms are a great idea. I may try that or maybe olives.

]]> By: Appoggiatura http://saltandserenity.com/2009/06/05/week-4-briochea-tale-of-genetic-mutation/#comment-100 Sat, 06 Jun 2009 15:42:23 +0000 http://saltandserenity.com/?p=369#comment-100 I really enjoyed reading your post – written with such humor!

I think you could easily substitute some sauteed wild mushrooms for the meat in the casatiello. Maybe cremini or even reconstituted chopped porcini.

]]> By: saltandserenity http://saltandserenity.com/2009/06/05/week-4-briochea-tale-of-genetic-mutation/#comment-99 Sat, 06 Jun 2009 14:21:23 +0000 http://saltandserenity.com/?p=369#comment-99 Thanks for doing the research Jen. I guess it is a square brioche mold. I think if I’m going to eat butter I want it in a cookie. Just not a brioche fan. Have a great weekend.

]]> By: Jen from Penguin Chef http://saltandserenity.com/2009/06/05/week-4-briochea-tale-of-genetic-mutation/#comment-98 Sat, 06 Jun 2009 03:22:08 +0000 http://saltandserenity.com/?p=369#comment-98 I did some digging on Google and it looks very similar to the brioche/custard/gelatine mold at this site:

http://www.goldaskitchen.com/merchant.ihtml?id=30&pid=3365&step=4

Sorry you were disappointed with the brioche! Every egg bread I’ve ever made has been light and airy, as I expect brioche to be :) It’s like eating a cloud of butter – I love it. It looks like you got really wonderful oven spring with yours!

]]> By: Sean http://saltandserenity.com/2009/06/05/week-4-briochea-tale-of-genetic-mutation/#comment-97 Sat, 06 Jun 2009 02:32:04 +0000 http://saltandserenity.com/?p=369#comment-97 Looks like it turned out really good. Next time I make it I may have to go by some brioche tins.

]]>