Tag Archives: Artisan Breads

Two Types of Brioche

In last night’s Artisan Bread class we made some ultra delicious bread! We made two types of Brioche: Brioche au Fromage and Brioche Moussiline. Yummy! ๐Ÿ™‚

The Brioche au Fromage was made with Guyere cheese. It was braided and placed in baked ina loaf pan. While both the final proof and the baking process, the bread rose up so beautifully, with deliciously chunks of cheese melting out of it. It was incredible!

The Brioche Moussiline was made a little more traditionally in a can which allowed it to final proof and bake tall.

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Cinnamon Buns

In last night’s first Enriched Artisan Bread class we made Cinnamon Buns! But we had options to make different varieties: Traditional, Honey Glazed, and with Ground Hazelnuts.

Now we only had two trays to actually make the Cinnamon Buns in, so I went with the Traditional and theย Honey Glazed. I figured I would tryย how the Traditional would turn out with its delicious icing on top, as well as go the Honey because it reminds me of the Chelsea Buns I made in Breakfast Breads with the gooey sticky glaze. ๐Ÿ™‚

The Honey-Glazed Cinnamon Buns after being flipped out of the pan. Ooey gooey goodness! ๐Ÿ˜‰
A close up shot of the Honey-Glazed Cinnamon Buns.
L to R: Honey-Glazed Cinnamon Bun, and Traditional Cinnamon Bun.
L to R: Honey-Glazed Cinnamon Bun, and Traditional Cinnamon Bun.

A longing for Sourdough Bread.. :)

When my schooling started up again at the beginning of May, one type of class was missing from my schedule – Artisan Breads.

Its not that I didn’t want to take the next class, unfortunately, my schedule conflicted with the only scheduled class. And thus, I had to make a very difficult decision – to put Artisan Bread on hold. Well, at least only temporarily.

Because my schedule is always so busy and action-packed, finding time to bake bread at home can sometimes be difficult. But today, I made time! Today I baked a delicious loaf of Sourdough Bread. Mmmmmm….. ๐Ÿ™‚

A loaf of Sourdough! ๐Ÿ™‚

Bagels!

Today in my Breakfast Breads class we made Bagels! In fact, a bunch of different flavours of Bagels, it just depended on what you wanted to make. I made Cinnamon and Raisin Bagels, Cheddar Cheese Bagels, Poppy Seed Bagels, and Sesame Seed Bagels. Yum yum yum! ๐Ÿ˜€

Dunking Bagel dough in boiling water before baking to help create that yummy crust while keeping the inside soft and chewy.
Bagels! ๐Ÿ™‚
Bagels – L to R: Cinnamon and Raisin Bagels, Cheddar Cheese Bagels, Poppy Seed Bagels, and Sesame Seed Bagels.

Danishes…. :)

Today in my Breakfast Breads class we made Danishes! I made Cherry & Cream Cheese Danishes, andย Lemon & Cream Cheese Danishes in the traditional folded over envelope fold. I made Hazelnutย Nut Filling Danishes in the butterfly fold, and using different fillings as additional flavouring such as cherry, blueberry, and lemon. I also made Poppy Seed Danishes in the twist and spiral shape, again using additional flavouring such as cherry, lemon, and blueberry. Yummy! ๐Ÿ˜€

Hot Danishes right out of the oven! ๐Ÿ˜€