Right this moment, I’m on board a train that will take me to see the Dalai Lama in the beautiful Blue Mountains – a couple of hours from Sydney – an I’m too excited to type plus the train is rocking about just enough to lull me into a deep nap. Richard Gere and the Dalai Lama have been seen around the Blue Mountains drinking coffee (at least, that’s what the local radio station tells me) I’ll let you know more next week but let’s keep this one short.
This week I made Rose’s brioche. Since I already had too much bread lingering in my fridge I decided to turn this into the Rose Brioche with cinnamon and sugar And maybe have slices here and there for dessert.
The procedure for the brioche was breezy, the Rose itself wasn’t too difficult either. All you have to do is follow the instructions but half way through the shaping I did wish there a few more photos of the actual shaping. Anyhoo…my rose-shaped brioche turned out ok. Passable. Here’s the thing, the lighting in my ancient kitchen is not good and I finished making this bread late on the evening. The resulting bread didn’t photograph well but no matter. You get the idea, don’t you? The brioche was delightful to eat, its texture soft and cottony and its aroma subtle but hunger-inducing. Best eaten warm, though. The texture and mouthfeel suffer when the bread is consumed at room temperature (in winter).
That’s all folks! Hope you are all having a joyful weekend!
Speak next week.