Food Holidays: May 14th, 2021

Good morning, how are you this morning? I don’t know about you but its going to be a crazy busy day for our family this morning. So let me get to sharing Food Holidays: May 14th, 2021.

I need to wake David and Charlie up to help clean the house. Then we need to run to the grocery store and make lunch all before David has to leave for work this afternoon.

This might sound crazy to you but I honestly don’t know if I have ever had Brioche although we order Sandwiches from a lot of restaurants so I bet Charlie, David or I have and just didn’t know what it was. How about you have you had Brioche? If so what do you eat it with and why?

National Brioche Day

National Brioche Day is brought to you by St Pierre, National Brioche Day (14th May) is a day dedicated to the celebration of brioche. We thought thei Holiday deserved its own day to inspire you with delicious products, meal ideas, serving suggestions and much more!

Check out authentic Parisian recipes and premium range of products, we believe the possibilities are endless when it comes to Brioche no matter what the meal occasion is. Breakfast, lunch or dinner. Sweet or savoury.

A little treat or a showstopping meal. St Pierre brioche makes every day magnifique.

Recipe:

1 tablespoon active dry yeast

⅓ cup warm water (110 degrees F)

3 ½ cups all-purpose flour

1 tablespoon white sugar

1 teaspoon salt

4 eggs

1 cup butter, softened

1 egg yolk

1 teaspoon cold water

Directions

• Step 1 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Step 2 In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
• Step 3 Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
• Step 4 Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
• Step 5 Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
• Step 6 Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9×5-inch loaf pans (see Cook’s Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
• Step 7 Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completelty

National Buttermilk Biscuit Day

I remember as a child my mom making biscuits for Sunday dinner. She would use a can of Beer and my sister, brother and I weren’t sure we wanted any of the Biscuits because we didn’t want to get drunk.

Aren’t kids funny because I can tell you if I made them now and Charlie saw me he would tell me the same thing. If you have children would they do that as well?

Five Facts About Biscuits

1. In the United Kingdom, the word “biscuit” is used to refer to what we in the United States would call a “cookie”.
2. White flour, is commonly used to bake biscuits, which is almost instantly metabolized into sugar.  Biscuits will quickly spike your blood-sugar level.
3. Mustard is a common condiment to use on biscuits in the south, to accompany ham.
4. Most biscuit recipes call for a healthy dose of butter in the baking process. With all that butter, many people still butter their biscuits after they are served as well.
5. The main difference between biscuits and rolls is the leavening agent.  Biscuits use baking soda. Rolls use yeast.

Recipe:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

¼ teaspoon baking soda

7 tablespoons unsalted butter chilled in freezer and cut into thin slices

¾ cup cold buttermilk

2 tablespoons buttermilk for brushing

Directions

• Step 1 Preheat oven to 425 degrees F (220 degrees C).
• Step 2 Line a baking sheet with a silicone baking mat or parchment paper.
• Step 3 Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Step 4 Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Step 5 Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Step 6 Turn dough onto a floured work surface, pat together into a rectangle.
• Step 7 Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Step 8 Roll dough on a floured surface to about 1/2 inch thick.
• Step 9 Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Step 10 Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Step 11 Brush the tops of biscuits with 2 tablespoons buttermilk.
• Step 12 Bake in the preheated oven until browned, about 15 minutes.

Thank you,

Glenda, Charlie and David Cates