That same kind of burble-y sound and feel. I was inspired by a hunk of Brie. !Ahem.While the yeast was dissolving in the water, I sifted together the flour, cake flour, salt, and sugar into my mixing bowl:I added the eggs to the flour mixture, and beat it for one minute at low speed using my Kitchen Aid mixer with the dough hook attachment.After one minute, I slowly added the dissolved yeast, and continued beating it on low for about five minutes, after which time, I turned off the mixer and pulled the dough from the hook:I put the mixer back down into the bowl and mixed it again for another five minutes. Really. An attempt at a galette crust that set off the smoke detectors. Congrats on the press! Transfer the dough (it will be very wet and soft) in a large floured mixing bowl and cover with plastic wrap. After making this, I'm surely going to try to do it more often. Turn the dough out onto a floured work surface. Like 2 hours early. Remove from the oven and immediately turn the brioche out onto a wire rack. I say give it a whirl and let me know how it goes. Required fields are marked *. This review is a little overdue, but I … PDX: You're right. Awesome brioche!I'm not a baker, either. Because French Brioche Bread is so buttery, it’s an excellent bread to use for making Brioche French Toast, Baked French Toast Casseroles, or Grilled Cheese Sandwiches. I wonder if any other college students are reading this blog... How can you tease us with news of tragic plastic surgery and not include photos??? During that 12 minutes, I ate these:Then, I cut these from my garden:Then, I also cut and arranged these:Time to take the dough out of the mixing bowl and put it in a floured bowl for 3 hours so it could rest and rise:Here comes my favorite part: after it had risen, I took it out of the bowl and plopped it onto a floured work surface, where I folded the dough over onto itself a few times to get rid of the air bubbles. As an Amazon Associate I earn from qualifying purchases. Jacob and I were taking a walk outside when I heard the news, and I was literally jumping up and down like a lunatic. There are some really fun cook-the-book blogs out there, and I hope you'll check them out.Thanks, Lee.And thanks to all of you for being the great readers you are, and for all your amazing and awesome comments in the previous post. To paraphrase Gene Wilder "I must have made more brioche than Cecil B. DeMille..." we used a standard bakery recipe, and turned out oh, about 45-50 loaves per day of eggy, buttery goodness (for sandwiches, bread pudding, toast points for foie, etc). How it ever took so long to finally make it, I'll never know. I'll have to try making some for breakfast this sunday. or not. It really needs that time to chill to firm the butter back up and make a pliable, shapeable dough. carve yourself out a slice, and promptly cover in good maple syrup. Hmm okay yours turned out looking way better than mine did - my dough pre first rise was waaaayyy wetter than that, so there must have been something I did with my measurement of flour or something.Anyway, now your success has egged me on to try it again! In my case, it turned out to be really, really good, and I have technology reporter and Portals columnist Lee Gomes to thank for that.When Lee got in touch to write about cook-through blogs, I was honored that he wanted to include me in the story. If it's good enough for Keller and his three Michelin starred restaurants, then by golly it's good enough for me! The tops were brown and I tapped on the bottom of each pan to make sure it sounded hollow. Cookie Rich is a new cookie pickup and delivery service from Lorin Peters, a former chef de partie at The French Laundry. Love this blog- one of my favorite "cook the book" blogs, definitely.I'm going to try making this on my day off this week!Question for anyone who can answer it: can I make this without a mixer? The French Laundry is a five star restaurant thought to be the best restaurant in the Country. Once all the butter has been added, beat for 10 minutes more, until the dough is smooth and silky. Generously butter two 8 ½-by-4 ½-by-3-inch loaf pans. Meanwhile, combine the Cup4Cup and salt in the bowl of an electric stand mixer fitted with the paddle attachment. I'll have to try the loaf pans-easier to fit in the freezer. 2611 reviews of The French Laundry "Thomas Keller's signature restaurant and by far the best meal I've ever had (in my life). I wish there were more of you. Join me on my global culinary journey! I think I'll let the remaining bit get a wee bit stale and use it for French toast in the morning, then break out the other loaf from the freezer and find a delicious use for that. Judge me. While the recipe calls for a couple 8 ½-by-4 ½-by-3-inch loaf pans, I used 9-by-5-by-3-inch pans. The French Laundry, Yountville: See 1,677 unbiased reviews of The French Laundry, rated 4.5 of 5 on Tripadvisor and ranked #2 of 26 restaurants in Yountville. Reading your blog makes me wish I didn't have crappy dorm food all day. The recipe actually comes from the late great Chef Jean-Louis Palladin. Stop the machine, scrape any dough off the dough hook, and beat for another 5 minutes. They sent me a new hook of course. My culinary students do it over three days, just to show them how to develop depth of flavor in yeast breads by being patient.Deb in Florida. It is really great to see you get even more recognition for your wonderful site. That motor would be burning hot. next day, bake at 375 for, i dunno, until it's golden and bubbly. And you better believe that a loaf would be taken home to be sliced, dried out, and turned into the most amazing french toast! For what it's worth, I knew going into this that my brioche would not yield the same puffed, rounded top as it would in a smaller pan. If serving within a few hours or up to 2 days, promptly wrap the hot bread in aluminum foil and set aside at room temperature until ready to use. My last experience at the French Laundry was in August, 2011. even without syrup, it's just great.sorry i got carried away there. Bitter Cocoa Laminated Brioche and Diane St. Clair’s Animal Farm Butter. Del: I'm with ya. Also brilliant. It's wild -- you can actually feel thousands of teeny, tiny air bubbles popping under the palm of your hand... kind of like what really cold Sprite feels like going down your throat. Oh man, I love your blog, Carol! To freeze, wrap the hot bread in foil and promptly freeze; when ready to use, reheat (without thawing, and still wrapped in foil) in a 250°F oven until heated through, 20 to 25 minutes. His brioche is known for its quality. Add the eggs and beat for 1 minute at low speed, scraping down the sides with a rubber spatula as needed. Turn the dough out onto a generously floured work surface and gently work the air bubbles out by folding the dough several times while lightly pressing down on it. Combine the yeast and sugar in a small bowl. I'm just not a baker, and I have never made real bread before. I have never made this even though I bake bread often. Wow - I'm having culinary school flashbacks! I've had great success with Rose Levy Beranbaum's recipe, and interpreted by blogger EndlessB\banquet. Is it any wonder we love you as much as you love us?You know, you keep making beautiful pastry stuff and people aren't going to buy your "I am not good at this" argument anymore. No hot motor for me, and more gym time for hubby. Baking is so much fun. My hat is off to Thomas Keller, Michael Ruhlman and Susie Heller for creating a book that has made the transition from coffee table to kitchen counter here in Takoma Park, Maryland. hahahhaha. Stir in the warm water, and set in a warm spot to proof until the yeast mixture is foaming and bubbly, about 10 minutes. I had a Kitchenaid Classic, bottom of the line mixer. Nothing better than making bread. If it’s good enough for Keller and his three Michelin starred restaurants, then by golly it’s good enough for me! )Seriously, I don't ever make bread. I love baking bread because you can get rid of all the stress you are feeling in the kneading process-it feels great to whack away at dough and have something tasty at the end. (Courtesy Todd White) Now is the chance to help your local community succeed. It was VERY soft and wet. But before I share my most recent meal under the current chef de cuisine Timothy Hollingsworth, I wanted to share an older experience based on notes and photos from 2007 while the restaurant was still … Synonymous with Michelin star, classic, elegant, technical, legendary. I had the pleasure of getting reservations (and dropping almost $2k on the spot) during the holiday season to celebrate my parents' milestone anniversary. If you think about it, it makes sense. When the piece finally ran, I was so pleased with how well it was written, and delighted to be among such great company. Oh yes. That was baking wasn't it?Can I have some more please? Looks good, making me hungry at work as usual. Shut up! 2 thoughts on “ Lunch at the French Laundry + Gluten-Free Brioche Rolls | Mary Fran, Cupcake Therapist ” Peter Robe says: December 15, 2013 at 8:49 pm As of Nov 9, Kyra Bussanich is … I mean, what girl didn't want to change her name to Sara when "Sara Smile" came out? I imagined a revised special menu for The French Laundry restaurant after the brouhaha involving Gov. In any case, it definitely works with the slightly larger pans if that's what you have, but would definitely be optimal using the correct size pans. It's sorta been sitting on my "to make" list. The CSR was very understanding though amazed that it broke on white dough. Let me tell you my favorite story about that meal: Four of us ordered the white truffle risotto. With the mixer running, add in butter gradually, 1 tablespoon at a time, letting each … Directions. Being a second grade special education teacher (NOT an evil one), I am going to make them this summer when I have a bit of time. It was cool.I put the bubble-be-gone dough back into the bowl, covered it with plastic wrap and put it in the fridge overnight:The next morning, I split the dough in half and put each half into a buttered loaf pan and let those sit on the countertop for about 3 hours -- enough time for the dough to rise just above the top of the pans:I put these loaves into a 350-degree oven for 30 minutes. It is super expensive. Brioche is fun and a bit challenging. But this? Let set for 10 minutes, then stir until the yeast is completely dissolved. But, I love curry even more. I used Julia Child's recipe from her huge baking tome. It had the hots for some rich, buttery brioche, and since I was lusting for the Brie, I finally came around and got working on this brioche. What the French Laundry kitchen lacks in size - Hollingsworth affectionately describes it as "intimate" - it makes up for in other ways. You guys are the best -- I think I might just have a bigger crush on all of you than I do Mike Bloomberg. I came to Washington in the mid-1980s to go to college, and my campus was a few blocks away from The Watergate. Astounding debacles that never occur when "just" cooking!BUT, I did buy a KA Artisan last year so maybe I'll take another stab at dough sometimes...maybe the KA will be my salvation, as long as I don't burn out the motor. I was working three jobs that summer, and one of the lawyers I temped for got me a reservation. I came to Washington in the mid-1980s to go to college, and my campus was a few blocks away from The Watergate. I've had some as toast, and I used some for lunch today:Yes, I eat peanut butter on toast almost every day. Recipe by Jean-Louis Palladin via Thomas Keller in, « Farm-to-Table Dining at Gramercy Tavern. weigh them down with a plate and some cans; put in fridge overnight. I don't know why I don't make my own bread. Freak. It really is easy. Stephanie and I got to Yountville early. The yeasty odor of the dough marries the rich butter so beautifully. Ah, The French Laundry. Gavin Newsom’s multi-homeowner gathering to celebrate the birthday of lobbyist and Newsom advisor Jason Kinney. A standard loaf pan (what this recipe calls for) fits about 1 ½ pounds of dough, while the size I used (and I'm sure many other people have) can hold 2 pounds of dough. LOVE IT. So much in common. Preheat the oven to 300º F. Place the rounds on a baking sheet and drizzle or brush with a little olive oil. I pretty much live and die by whatever Thomas Keller says. Oh, brilliant, brilliant. Leave a Comment. And congrats on all the press lately - well deserved. The summer between my sophomore and junior year I turned 20 and decided to take myself to dinner at Jean-Louis at the Watergate (of course, I had no money; I put in on my credit card -- ah, the reckless spending of my youth). Trust me, you just do. I don't know what my friends Matt & Kai had to do to get the reservation, but whatever it was, it was well worth it. I love me some brioche! My dough hook broke! It's either gonna be really, really good or really, really bad. Speaking of french recipes, I am totally game to try croissants. Despite John's tragic plastic surgery (WHY DO MEN DO THIS; KNOCK IT OFF!