Baking & Pastry Project Week 10 - Brioches

Baking & Pastry Project Week 10 - Brioches


It's been an extra strength Motrin kind of day.

I was up and at 'em early this morning so I could head out for my annual mammogram and ultrasound appointment. It's a yearly event that was somewhat memorable up until four years ago, when my ultrasound revealed a tiny tumor.

There followed a whirlwind six weeks of doctor's appointments, an MRI, genetic tests and more than a little head banging. I did give into a bout of primal scream therapy after getting thoroughly aggravated with the oncologist. My husband sat on the floor beside the bathroom door and just chuckled at me. Surgery came next, followed by tattoos, six weeks of radiation, nutritional supplements, changing out all the various types of products in our home. We live organic and green.

Four years have passed. I remain cancer free.

But....dang! Mammograms are for the birds. No, no, not really...it's for preparing crepes, pancakes, griddle cakes, and flapjacks. While you're standing there holding your breath and getting squashed, your mind begins to wander. It was probably the oxygen deprivation, but I had visions of Soylent Green. Just pop a person into the mammogram machine, squash them down, then serve them up with maple syrup and coffee.

You know...they really ought to make a mammogram strength pain killer, like those for PMS. 'Cause the side I had surgery on, is ready to hop off and head to Mexico for some fun in the sun...without the rest of me. I could ice myself down like a fish or I could get them to shoot that side up with Novocaine, better yet, how about anesthesia.

My husband came up with the best plan. He had me take Motrin to get through the worst of the day. Later he plyed me with a few glasses of "Passion has Red Lips," a 2007 cabernet and shiraz wine from South Australia. It's made by some young punks over at Adelina Wines. Once I was nice and sleepy he carried me to bed, so I could sleep it all off.

I've got love for my geek.


Schedule

Wednesday - Brioche

Saturday - Craquelin

Shopping List

Brown Rice Flour (Fine or Superfine Grind)
Sweet Rice Flour (also called glutinous rice flour)
Arrowroot Starch
Almond Meal
High Protein Flours, such as: Soybean, White Bean, Black Bean
Whole Grain Flour, such as: Buckwheat, Millet, Sorghum, Quinoa, Teff
Instant Dry Yeast
Sea Salt
Sugar Cubes
Eggs
Butter
Lemon Zest
Whole Milk
Binding Agents, such as: Xanthan or Guar Gum, Chia Seed Meal, Agar Agar Powder

Resources

Flours & Binding Agents: Authentic Foods, Barry Farm, Bob's Red Mill
Instant Dry Yeast: Barry Farm
Agave Syrup: Wild Organics, Native Seeds

Equipment

4 in or 5 in Brioche Pan
6 in or 8 1/8 in Panettone Wrapper

What's Going On?

I was a very lucky woman and received a copy of the Culinary Institute of America's Baking & Pastry book along with their culinary dvd's from my family for my birthday and our anniversary. After watching all the DVDs, I decided to work my way through the CIA's Baking and Pastry book - of course making it gluten free. There were so many skills that I wanted to develop and work on. I hope you will be interested in sharing my journey with me.

Want More?

You can also follow me on Twitter, where I'm glutenagogo.

Other Baking & Pastry Project Posts

Baking & Pastry Project #18 - Mixed Berry & Cream Cheese Coffee Cake
Baking & Pastry Project #17 - Braided Challah
Baking & Pastry Project Week 9 - Twisted & Braided
Baking & Pastry Project #16 - Raisin Cinnamon Swirl Bread
Baking & Pastry Project #15 - Rustic Raisin Bread
Baking & Pastry Project Week 8 - Raisins & More Raisins
Baking & Pastry Project #14 - Cheddar & Onion Mock Rye Batard
Baking & Pastry Project #13 - Prosciutto & Provolone Bread
Baking & Pastry Project Week 7 - Ham & Cheese