Just about a year ago
at this time, I was making my way to an old stone villa in Pistoia, 45 minutes
outside of Florence. I had made plans to
meet a perfect stranger at the airport, and we would drive together to Il Salicone, sharing a room for the weekend, and more importantly, sharing meals
and community together with 14 other people who were just about as obsessed
with food as we were.
That was Plate to Page
Tuscany, and the magic of a perfect blend of writing, food, photography and camaraderie
linger still. I have been lucky to meet
fellow P2Pers for lunch in London; over bistecca in Umbria; in an East Village
old school Italian joint in New York.
But it is in the digital
world where we connect most often. From all parts of the globe, we share stories
and recipes, deepening friendships first forged over the chopping of vegetables and
the silent concentration of writing exercises.
As I read their blog posts, I’m reminded of how food unites us, making
old memories fresh, simple ingredients special and the most elemental of dishes
remarkable.
Jamie at Plate to Page Tuscany
My friend Jamie, one
of P2P’s founders and an insatiable baker extraordinaire, recognises that
communion of food. She, along with fellow food bloggers Lora the Cake Duchess
and Lisa of Parsley, Sage, Dessert and Line Drives,
recently launched Twelve Loaves, a monthly challenge to get home bakers in the
kitchen and get the house filled with the ethereal smell of freshly baked
bread.
While I’m a wee bit
behind in posting my response to their first challenge, it’s never too late to
bake bread. I hope you’ll join me in
rolling up your sleeves and letting the flour fly.
Buttery Peach Brioche
makes 1 loaf
with slight variations from Cook's Illustrated
with slight variations from Cook's Illustrated
Twelve Loaves’ first
challenge asked bakers to bake a bread with summer fruit. While summer fruit are long gone, this take
on bread with fruit celebrates on the season’s most delicious treats:
peaches. I used homemade peach preserves
to give a sunny twist to simple and delicious brioche.
One envelope dry active
yeast
½ cup milk (2% or whole), warm
2¼ c unbleached all-purpose flour
6 tbsp unsalted butter, cut into 6 pieces
3 tbsp sugar
1 tsp kosher salt
2 large eggs
¾ c peach jam, plus extra for brushing on top of the bread*
*any high quality preserve will work well with this bread
One 8½ x 4½ x 2½ loaf pan, greased
1. In a small bowl,
whisk yeast into milk. Slowly stir in 1 cup of flour. Cover with plastic wrap and
set aside.
2. Pulse the butter, sugar, and salt at
1-second intervals in a food processor, scraping down sides, until the mixture is smooth. Add the eggs, one at a time, processing after each addition until
fully incorporated. The mixture will have the consistency of curdled milk.
3. Add remaining flour and yeast/flour mixture, pulsing at 1-second intervals until a soft, smooth dough is formed. At this stage, process continuously for 15 seconds more.
3. Add remaining flour and yeast/flour mixture, pulsing at 1-second intervals until a soft, smooth dough is formed. At this stage, process continuously for 15 seconds more.
4. Turn the dough out onto a generously floured work surface. It will be quite soft and sticky. Knead until the dough is smooth
and elastic.
5. Line the bottom of the loaf pan with greased parchment paper, and set aside.
6. Press the dough into a 9-by-5-inch rectangle, with the short end facing you. Spread the jam evenly over the rectangle, being careful not to go to the edges of the dough. Fold each long side about 1 inch toward the center and press firmly to seal. Fold the top half of the dough toward the center. Fold the bottom half of the dough up past the seam; pinch seam to seal.
7. Place the dough in the pan, seam side down, and flatten the dough with your hand so that it fills the pan evenly. Cover the pan with greased plastic wrap, and let the dough rise about one inch above the pan rim. Preheat the oven to 350˚F while the dough is rising.
6. Press the dough into a 9-by-5-inch rectangle, with the short end facing you. Spread the jam evenly over the rectangle, being careful not to go to the edges of the dough. Fold each long side about 1 inch toward the center and press firmly to seal. Fold the top half of the dough toward the center. Fold the bottom half of the dough up past the seam; pinch seam to seal.
7. Place the dough in the pan, seam side down, and flatten the dough with your hand so that it fills the pan evenly. Cover the pan with greased plastic wrap, and let the dough rise about one inch above the pan rim. Preheat the oven to 350˚F while the dough is rising.
8. Using a sharp knife, slash the dough down the center, leaving about 1 inch unslashed
at either end. Bake until golden brown, about 40 minutes. Transfer pan to wire
rack; let cool 5 minutes.
9. Turn the loaf out of pan onto rack. With a pastry brush, brush the top of the loaf with additional jam until glistening. Let the bread cool to room temperature before serving.
9. Turn the loaf out of pan onto rack. With a pastry brush, brush the top of the loaf with additional jam until glistening. Let the bread cool to room temperature before serving.
Just enough of a sweet swirl to give brioche added flavour. Try this bread to make delicious French toast