December 30, 2004
Sweet Bread
When I got home today I had a bit of a treat! My mum and sis bought this very yummy loaf of bread from Cedele Bakery and I promptly tucked into it just before I was due to have dinner. I'm terrible...I eat the desserts first!
Anyway, knowing how greedy I am, my mum cut a slice (see above) for me. I sunk my teeth into a fluffy and buttery slice of bread. It's like a brioche really, except its shape isn't that of a brioche.
The definition of a brioche from epicurious.com:
brioche
[BREE-ohsh, bree-AHSH]
This French creation is a light yeast bread rich with butter and eggs. The classic shape, called brioche à tête , has a fluted base and a jaunty topknot. It also comes in the form of small buns or a large round loaf. Special fluted brioche molds, available in metal, glass or ceramic, are necessary for the brioche à tête. Brioche dough is also used to enclose foods such as sausage or cheese.
But this brioche loaf I ate had an added twist to it. It had chocolate swirls in it and crushed walnuts embedded in the chocolate. Yums yums yums! It's damn fattening, but what the heck.
Another bit of trivia from the book I'm reading, Ladyfingers & Nun's Tummies: A Lighthearted Look At How Foods Got Their Names, brioche comes from the Old French broyer; meaning simply "to knead".
Posted by DSD at December 30, 2004 9:04 PM | TrackBackYeah, I know brioche. I love brioche! And I like all kinds of soft breads and buns you get from Asian bakery. I think the Asian (well at least in HK) equivalent of brioche is "Pai Bao" 排包. I love eating it warm with chunky strawberry jam and melted butter.
Posted by: Felix at December 31, 2004 2:10 AMYeah, i love soft breads and buns too. I don't like breads with hard crusts. I love breads with different kinds of nuts too. Not sure what is "Pai Bao". I will look out for in some of the HK-styled bakeries in Singapore.
Posted by: dsd at December 31, 2004 8:39 AM