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Turkey-Dinner Brioche - labradors - 12-05-2009 Once again I have decided to take the path trod by Dr. Frankenstein - but in culinary form. Also, once again, I have revisited the theme of the Thanksgiving or Christmas turkey dinner. It started the middle of last week, when I got the harebrained idea of baking the stuffing mixture (minus the bread croutons) INTO the bread, itself - not just as a filling within a loaf of bread, but integrally PART of the bread, and cooked all the way through it. After trying to imagine how that concept would work with different types of bread, I decided to make it as a savoury brioche. Now, I've never made brioche before, and I know that it can be a lot of work and take a lot of time, but I also realised that my modifications to it were going to be such that I would be better off NOT using the Julia Child recipe. Instead, I chose the recipe from Farm Journal's Homemade Breads, since it took less time AND would be easier to change to accommodate the turkey (or, in my case, chicken) and "stuffing." First of all, since this was for a sweet brioche, and I was making a savoury brioche, I followed the instructions of another recipe in the book for a sausage-filled brioche, and cut the sugar in half and left out the lemon rind called for in their basic recipe. Their sausage-filled brioche was just brioche dough wrapped around a log of sausage, then baked, but my idea was to incorporate the "stuffing" mixture INTO the dough, so I also left out the butter that was in the original recipe, since the "stuffing" mixture would be cooked in a lot of butter. Finally, I also left out the salt of the original recipe, since that was also in the "stuffing" already. Considering the changes I made to a recipe I had never made before, the result was WONDERFUL! In fact, I probably could have used even more of the "stuffing" mixture than I used - maybe even double, so that it would REALLY define the loaf. Even so, the way it did turn out is delicious. Turkey-Dinner Brioche Ingredients for "stuffing":
Re: Turkey-Dinner Brioche - Gourmet_Mom - 12-05-2009 Labs, that sounds really cool and very creative! I have wanted to try brioche, but I'm thinking I need to make sure my other breads are perfected before tackling something of this magnitude. I'm getting better. Maybe by next summer, I'll be ready. Good for you! Re: Turkey-Dinner Brioche - - 12-05-2009 I'm with you, Daphne. It sounds divine - but I don't understand the teardrop shaped part. Re: Turkey-Dinner Brioche - labradors - 12-05-2009 This was not difficult at all, Daphne. A LOT less work than the Julia Child (i.e. more traditional) recipe. Maybe this (or just the plain version from the book) would be a good way to get started. To restore this recipe back to the original, book recipe, do the following:
Oops! Forgot these in the original message: Re: Turkey-Dinner Brioche - Gourmet_Mom - 12-05-2009 Isn't that CUTE! Copied and saved, Labs! Thanks for the encouragement....maybe over Christmas then. Re: Turkey-Dinner Brioche - cjs - 12-05-2009 why does everyone post such long threads at the end of the day?? See ya all in the morning, this looks interesting |