The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

mmdione's blog

mmdione's picture

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 ( 

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

- 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

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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