February 24, 2011
I’ve never made brioche before and this recipe from Cooking Light (from Dec 2010) sounded great, so I gave it a try.
1 packet yeast (2 1/14 tsp)
1/3 cup warm 1% milk (I used skim)
15.75 oz flour (about 3 1/2 cups)
1/3 cup sugar
1/2 tsp salt
8 1/2 tbsp butter
1 tbsp water
1 egg white
Dissolve years in warm milk and let stand 5 minutes. Add flour, sugar, salt, and eggs and beat with paddle attachment on stand mixer on low, scraping down the side, until smooth. Remove the paddle and put in the dough hook. Mix on low for 5 minutes until it is elastic and pulls away from the sides. Cut up 6 1/2 tbsp of butter into cubes and add half, mixing on medium. Add the other half and mix on medium until incorporated. Mix on medium for 4 minutes. Put it in a greased bowl and cover, allowing to rise for an hour until doubled (I had to put mine in a warm oven to get it to rise – it was just too cold in this house in February!).
Punch the dough down and return to the bowl and cover, and refrigerate for 8 hours or overnight (I did overnight).
Remove the dough and uncover allowing it to come to room temp (about 90 min). Divide into 4 sections and cut each section into 6 pieces. Roll each piece into a ball and place in a greased muffin tin. Cover and allow to rise 45 min (again, I had to use the oven).
Preheat the oven to 350. Mix water with egg white and brush the rolls with the mixture. Bake 14 minutes until golden. Melt remaining butter and brush the rolls with butter.
These were really, really delicious. Light, fluffy, and slightly sweet. My only complaint is that they weren’t very big. I would have liked them to be taller and just bigger. But other than that, they were great.
September 24, 2010
Since there was virtually nothing to cook in Sept Living, I’ve had to branch out to some other sources for dinner ideas. One that struck me was chicken stuffed with feta, pine nuts, and spinach from Sept Cooking Light. Mr. MarthaAndMe could eat feta all day. I adore spinach. It sounded like a perfect match. I had to do some juggling for the kids though. Dude Martha got a plain chicken breast, breaded. Teen Martha got a chicken breast with feta and pine nuts.
I enjoyed this dish a lot, however it was somehow incredibly salty. I was using a new type of feta so that may be why, since I did not add a lot of salt.
I liked cutting a slit for the stuffing – very easy to do and no pounding and rolling required which I don’t enjoy. Thumbs up on this dish – something I will make again and again.
5 oz fresh spinach, chopped
1/2 cup feta
2 tbsp toasted pine nuts
1 tsp thyme
2 tsp lemon juice
2 garlic cloves, minced
4 boneless skinless chicken breast halves
1/4 tsp salt
1/4 tsp pepper
1 tbsp olive oil
1/2 chicken broth
Preheat oven to 350. Cook spinach until wilted then squeeze dry. Mix with cheese, nuts, thyme, juice and garlic. Cut a horizontal slit through the thickest part of each breast and stuff 1/4 of the stuffing in. Close with toothpicks. Season chicken with salt and pepper, then cook in the oil in a pan over medium high heat, 3 min per side, then add chicken broth to the pan. Bake at 350 for 15 min or until done. I cooked mine entirely on the stovetop and just covered the pan after I browned the chicken.