Day 9: Should we have a Cele-brioche-on??

 I asked for Brioche puns and one of my genius friends thought of the best one. Celebriocheon. Who thinks of that? She does, cause she's cool, and she's good with words ;). And I think she will be reading this post so that makes me happy too. DUDE. Brioche takes SO LONG to make. I think I had a total of 3-4 different rising periods, one of them requiring an overnight rise. But it was an interesting process watching this dough come together. And it was an honor to use Julia Child's recipe, featured on food.com. I love Julia Child because she showed us that anyone can cook, if they love it and are willing to practice and learn. She was 40 when she started cooking lessons at the Cordon Bleu in France, and it wasn't until much later that her cookbook got published and she started teaching lessons on the TV. She also made mistakes on TV, without fretting. She's my kind of gal. 

Brioche is super buttery. After slapping the dough around in the kitchenaid for 15 minutes (as per Julia's instructions), I sliced super thinly a whole stick of butter, and added that gradually to the dough. It looked like it was falling apart, but the recipe warned about that, and I just persevered with using the kitchenaid and letting that dough hook take it like a boss. 

Today's project: yummy Brioche bread! Recipe by Julia Child, found on food.com. a bit of a time consuming process, but I've gotten used to using waiting time to do other productive things ?? after this, I put a whole a stick of butter in! It's gotta rest overnight so I'm gonna bake it tomorrow morning ? #buttermakeseverythingbetter #brioche #homemade #briochebread

A post shared by kaoriskitchen (@kaoriskitchen) on May 17, 2017 at 4:53pm PDT

After this process, I let the dough rise for two hours, punched it down and kneaded it a little bit, and then let it rise overnight again. I didn't know what to expect, but somehow intuitively by the looks of the dough, I knew I was on the right track, and that this would eventually lead to something good.

After butter is all incorporated it's all buttery and silky looking. Time to let it rise for two hours, punch down and then rise overnight in fridge! #buttermakeseverythingbetter #brioche #homemade #briochebread

A post shared by kaoriskitchen (@kaoriskitchen) on May 17, 2017 at 4:54pm PDT

The results were super pretty and yummy. I ate a slice with some jam, mom took some to work, a family friend grabbed half the loaf and took it, and then this morning I made french toast with the last of it, which I topped with fresh strawberries and whipped cream. I believe it was all worth it, because through it all it was a learning process, and now I know how to make brioche bread! I'm not sure if I'll be making it again anytime soon, but I know I could if I wanted to! And that's what counts :). Feel free to drool at the photos below. Peace fam! -Kaori

Day 9: My baby brioche is all done! What a time consuming process, but can't wait to try it :). Baking bread has taught me easy patience □□□ #brioche #homemade #briochebread

A post shared by kaoriskitchen (@kaoriskitchen) on May 18, 2017 at 1:54pm PDT

In case you wanted to see what the inside looked like ;). Conclusion: pretty tasty bread, soft, buttery, and eggy (in a good way). Reminds me of the challah bread but in loaf form. #brioche #homemade #briochebread

A post shared by kaoriskitchen (@kaoriskitchen) on May 18, 2017 at 2:14pm PDT

Hope you're not sick of bread pictures yet.... From top right counter clockwise, brioche rising process this morning #idontknowwhythephotosarecrooked

A post shared by kaoriskitchen (@kaoriskitchen) on May 18, 2017 at 5:31pm PDT