Breadmaking In Thailand–Easy Brioche

briocheThis is not what you’d call the ‘classic’ Brioche shape, or the recipe for that matter. I wanted to try it out, take it for a spin and see how things went. More of an experiment then anything else, and I’m not in New York, I’m in Chiang Mai, Thailand so I have nothing to compare it with.

I’m sure if I looked hard enough I could find a Brioche in this breadless country of the 10 pm curfew (wait, it’s now 12, still not late enough in my opinion). It’s just so damn hard to get good bread here. I’ve had some good croissants, baked by a Thai who studied in France, but I’ve never seen a Brioche and I’m sure if I looked hard enough—maybe in the more expensive hotels I’d find one.

Like I said, this isn’t the classic shape, but I have a tiny oven and I’ve pretty much got the sandwich loaf thing down, so I’d figure I’d make some sandwich loaf Brioche, pull apart type, using six small shapes (round) of dough and placing them in my loaf pan.

I made the dough last night and let is sit in my refrigerator. I didn’t shape the dough while it was still cold, hence the odd shaped dough, but still not bad (note: do shape the dough while it’s cold)

Taste, pretty good. I had a piece plan, and a piece with some butter and locally produced honey and it was very good. More like a pastry than a bread, and I guess I’ll hear some complaints from the wife that it isn’t sweet enough, but the 3 eggs and more than 100 grams of butter give it a nice rich taste—more like a breakfast food, or an afternoon snack then a sandwich bread.

I made my weekly pilgrimage to Yok yesterday. Yok is our bakery supply shop in town, and I must look funny, this grizzled world-weary foreigner in a blue tee-shirt and a pair of jeans walking up and down the isle with his cart. Great store and I’d give it 4 stars except for the “Hello Kitty” baking pans, which bother the hell out of me…

The last thing in the world I want is to make something for someone and have them turn it over and see that damn HELLO KITTY emblem baked on to my bread. I’ve asked my self why, why, why are these Thai’s so weird and I just don’t have an answer for myself. Self, I say, just forget and learn to live with it.

The breads not bad, and it really hit the spot. What should I do next? It’s real easy, about the easiest one out there on the web, just seven ingredients, and a manageable amount of eggs and butter—if you’re on a teacher’s salary like I am.



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