Hello Pony Pair Members!Why do you see brioche, not non-slip barrettes in this photo? Because they are a beautiful bread I love to make and go beautifully with a Thanksgiving meal (why else? :-). Do you have a favorite? Leave me a comment (update - got an email request for the recipe - now posting it below - enjoy)! In the meantime, here's your letter for November:
November, 2009
Dear Pony Pair Members,
Where we are located, the chill has definitely hit the air! It’s time to bundle up and think warm thoughts. Holidays are coming swiftly on the coat tails of north winds and I have to admit, my favorite of these is only a few days away.
Thanksgiving seems to take on greater meaning as we grow and our lives become more complicated. It’s a day to give thanks and, in doing so, it’s usually not difficult to realize that what we hold most dear is often very simple. Those we love. The time we have to share. And the “little joys” that bring us comfort throughout the year. At Maiden America, we’re thankful for your participation in our pro-parent efforts all year long, via your membership. This month’s pair is…
“Velvet Stripe Crystal Daisy” is the name of Maiden America’s November pair – a low profile, non-slip hair barrette in royal and light purple tones (ignore photo’s colors to the left – that’s just a picture for “style” :-).There is also a bonus gift set that will be a total surprise (no online sneak peak here!).
May your Thanksgiving be filled with great joys, large and small!
Sincerely
Maiden America
Okay - here's my brioche recipe:
I’m half Sicilian so I’m genetically pre-disposed to making twice as many at a time – this recipe will give you about 38-46 yummy brioche!
2 packages yeast (I use quick action)
1 cup warm water (can’t be too hot or too cold – you want yeast to bubble / activate)
4 tblsp sugar
1 tsp salt
12 eggs (pay attention to how these divide)
1-1/2 cup butter (softened – look away – can’t be any fat in THESE rolls!!!)
7 cups flour
2 tbsp. Water
In the late afternoon, dissolve yeast in warm water in a generously sized mixing bowl.
Add sugar, salt, 10 whole eggs + 2 additional egg whites (save yokes in separate bowl) and 4 cups of the flour. Beat on low speed for a minute, scraping down sides several times. Then, raise speed to medium and keep going for about ten minutes (again, scraping sides down, periodically).
Stir in remaining flour until you have a smooth ball. I remove this from the bowl and work it on a board (lightly) for a minute or two, then clean out the bowl, oil it very lightly and return the dough ball to the bowl. Cover it with plastic wrap and let it rise in a warm place until it doubles in bulk (1 - 1-1/2 hours).
Stir the dough down by beating it +/- 25 strokes. Return it to the bowl, cover tightly with the plastic wrap and then put it in the refrigerator for at least 8 hours. It should puff up like crazy in there!
NOW – you know why I said “late afternoon” – finish the rolls the next day!
In the morning, remove the dough from the refrigerator and get out either some brioche tins or muffin tins. I used a mix of both. Grease the tins. Stir the dough down. Then divide the dough into manageable sections and roll it and cut out circles roughly 3-1/2” in diameter. Place those in the bottom of the tins. Then take portions of the dough and shape them into small “cones” and place those (pointed side down) into the tins, on top of the rounds that you just put in (note, when I use muffin tins, I just made balls shapes - my method is…if it looks pretty going in, it will look pretty coming out – so just shape them with love and they will turn out beautifully!).
Heat your oven to 375 degrees. Either put plastic wrap over the tins of dough OR, place tins in clean, plastic trash bags and let them rise until they’re all puffed up (double at least) = +/- 40 minutes.
Beat the remaining yolks with 2 tbsp. Water and then brush the brioche with the egg yolk before putting them in the oven. Bake them for 15-20 minutes, until you just know they are perfect! Eat with pride!
-Tristan Benz
Copyright 2009, All rights reserved.





