Brioche question

Submitted by amazonium on November 22, 2009 - 10:14am

I am trying PR's brioche recipe today. After making the panettone a couple of weeks ago it occurred to me that the dough is very similar- although the panettone used a sourdough starter. I was thinking (always a dangerous thing) that perhaps I can add a bit more sugar to the brioche dough and add the liqueured-up fruits and have a quasi-panettone. I loved the panettone made the traditional way but if I am to give them as gifts I need a speedier way to produce them. Any thoughts? Am I heading for disaster?Will the alcohol in the fruit (and the mix has been mascerating for 2 weeks and is VERY drunk by now) destroy the dough?

Amaz the Undaunted

http://www.hippolytacancook.blogspot.com/

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Submitted by mrfrost on November 22, 2009 - 10:49am.

Off topic question about your blog?

I like the cloche shown in your Sept 27 blog. Is it homemade from flower pots, or was it purchased as a cloche made for baking?

Thanks.

Submitted by amazonium on November 22, 2009 - 11:12am.

Cheap cloche thingy

Flower pots! I used a large bolt with washers above and below as the handle. Yes, I am resourceful...As a matter of fact I am going to make another one for a Christmas present for my daughter's BF- he is fascinated by my breadmaking and wants to learn how to do it himself. I thought the cloche and a supply of flour, yeast, etc., would make a good present. I have used my cloche for over 2 years now- I even lug it back and forth to work when I am baking there, so it is tough!

Amaz

http://www.hippolytacancook.blogspot.com/

Submitted by mrfrost on November 22, 2009 - 11:21am.