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mmdione

I've been spending most of my week-end baking since the first 'Bread from lesson 2'. It is so addictive! (but I love it).


Here is the bread I tried* on sunday night and it turned out great. The recipe is from Emeril (http://www.foodnetwork.com/recipes/emeril-lagasse/three-tiered-braided-christmas-bread-recipe/index.html). 


Here is the dough before the final rise:



The bread is just taken out of the oven... this is the biggest bread I've ever seen :)



Very flavourful!



 


 


 


*I did not use the kosher salt

mmdione's picture
mmdione


- 500g all purpose flour
- 80g ground almond
- 20 cl evaporated milk 
- 6 eggs room temperature
- 250g sugar
- Powdered sugar
- 125g butter
- 1 1/2 tsp instant yeast
- 1/2 tsp of salt


Heat milk. Add the butter, sugar and salt. Stir until all is dissolved. When cooled, add yeast.


Sift in flour and add about 1/2 to the milk mixture. Mix until smooth and add the egg, beat well. Add the remaining flour mixture and stir until all is smooth. Cover with a damp towel and allow to rise, about 1-2 hours.


Put dough onto a floured surface and roll out to about 1/4 inch thickness. Cut into 2 or 3 inch squares and let stand 20 minutes before frying.


 Heat oil in deep fryer to 360 degrees. Fry four rectangles at a time for 2 to 3 minutes turning beignets as they rise to the surface. When golden brown, remove with a slotted spoon onto paper towels to blot excess oil. Dust with powdered sugar and eat immediately.


 


* I find the beignets more tasty when using 150g of unsweetend dessicated coconut instead of the ground almonds

mmdione's picture
mmdione

I've never made bread dough and always thought it required a special gift to make. After hours of browsing, I finally found this great website and decided to give a try. Lesson 1 gave me the basics about the ingradients. That made me jump straight to lesson 2 to officially break the ice.


This is the rising dough :


Rising dough


The result was great!



As you can see, the bread was very yummy :)


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