tag:blogger.com,1999:blog-1428458359448573929.post5570925335301209488..comments2024-01-24T09:48:44.192-05:00Comments on Candy Girl: FFWD - Bubble-Top BriochesCandyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-1428458359448573929.post-32950096088448123712012-01-11T12:34:33.551-05:002012-01-11T12:34:33.551-05:00These are really delightful looking. I've use...These are really delightful looking. I've used King Arthur and I think it works really well also. I think those the cream scones with clotted cream that Trica & Nana are referring to sound really great too! Glad this worked so well for you!Christyhttps://www.blogger.com/profile/04961759869836998539noreply@blogger.comtag:blogger.com,1999:blog-1428458359448573929.post-62253550286125869062012-01-07T22:17:11.275-05:002012-01-07T22:17:11.275-05:00Nice job! Glad that it worked out better than exp...Nice job! Glad that it worked out better than expected. I love when that happens. I ate most of mine for breakfast, but some for dinner too. I think they're good anytime, really.Betsyhttp://aplatefulofhappiness.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-1428458359448573929.post-57711264104016256612012-01-07T16:13:39.912-05:002012-01-07T16:13:39.912-05:00King Arthur flour is the only flour that I have be...King Arthur flour is the only flour that I have been using. I just love their<br />place in Vermont, and everything I purchase thru mail order is delicious.<br />Cream scones with clotted cream to die for. Tricia and I both enjoyed<br />this recipe and will be repeating soon, I am sure.Nanahttps://www.blogger.com/profile/10425003763467324952noreply@blogger.comtag:blogger.com,1999:blog-1428458359448573929.post-11521296734167789202012-01-07T13:37:20.740-05:002012-01-07T13:37:20.740-05:00Welcome back to the yeast bread side! We're g...Welcome back to the yeast bread side! We're glad the tips you learned at the demo contributed to your baking success. Please know you can call or chat with our bakers any time during the bread baking process - there's a live chat option on our website as well as the Baker's Hotline at 802-649-3717. Irene @ KAFcsrhttps://www.blogger.com/profile/12493189416631299249noreply@blogger.comtag:blogger.com,1999:blog-1428458359448573929.post-62697943087362265202012-01-07T12:43:07.133-05:002012-01-07T12:43:07.133-05:00The texture of your brioches look better than thos...The texture of your brioches look better than those I bought a few days ago. They look so buttery and soft. Those I bought was too dry.Quay Po Cookshttps://www.blogger.com/profile/05828992142187594236noreply@blogger.comtag:blogger.com,1999:blog-1428458359448573929.post-63004852208922890662012-01-07T01:22:52.288-05:002012-01-07T01:22:52.288-05:00Your texture looks perfect. I have not tried insta...Your texture looks perfect. I have not tried instant yeast before, but would like to to see the difference.Elainehttp://ecalifornialiving.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-1428458359448573929.post-8886119680097371992012-01-06T22:31:38.721-05:002012-01-06T22:31:38.721-05:00I agree with you about instant yeast--I get a big ...I agree with you about instant yeast--I get a big bag of it from King Arthur and store it in the freezer. So nice now to have to worry about proofing.Mariehttp://weekendviands.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-1428458359448573929.post-8544671968175067732012-01-06T21:50:50.142-05:002012-01-06T21:50:50.142-05:00Yeah...I didn't do much dough slapping myself....Yeah...I didn't do much dough slapping myself. I think this recipe is pretty forgiving. I love King Arthur flours and always use instant yeast. Since I switched from active dry yeast I haven't had a single failure!Anonymoushttps://www.blogger.com/profile/02298321698048045775noreply@blogger.comtag:blogger.com,1999:blog-1428458359448573929.post-81451013766952928542012-01-06T21:43:55.636-05:002012-01-06T21:43:55.636-05:00I tried a brioche recipe last year that had me def...I tried a brioche recipe last year that had me deflating the dough at least four times before letting it rest overnight. Dorie's recipe seemed so much easier in comparison! I see how the brioche roll might be a good stand in for a popover to soak up meat juices. Great idea!Adrianahttps://www.blogger.com/profile/14637535335728408445noreply@blogger.comtag:blogger.com,1999:blog-1428458359448573929.post-51563817882142594682012-01-06T15:44:31.451-05:002012-01-06T15:44:31.451-05:00Great job on the brioche - I am so glad that you h...Great job on the brioche - I am so glad that you have made friends with yeast so that you can make great recipes like this.Cakelawhttps://www.blogger.com/profile/17205068748520541380noreply@blogger.comtag:blogger.com,1999:blog-1428458359448573929.post-59932160609324378322012-01-06T15:19:30.379-05:002012-01-06T15:19:30.379-05:00Great job on your brioche rolls, they look perfect...Great job on your brioche rolls, they look perfect! I served mine with Thanksgiving dinner and they were a hit! How lucky to take a class at King Arthurs Flour, that would be fun;-)Anonymoushttps://www.blogger.com/profile/07726225325705989393noreply@blogger.comtag:blogger.com,1999:blog-1428458359448573929.post-75153035312579801762012-01-06T12:36:09.962-05:002012-01-06T12:36:09.962-05:00I don't think the dough slapping was a make or...I don't think the dough slapping was a make or break deal (I only gently deflated mine a couple of times). <br />Glad you made a tentative friendship with the yeast. King Arthur Flour is the best! Their unbleached white flour is the ONLY white flour I will use. My goal for this year is to take a class at their baking education center. <br />Great work!Cher Rockwellhttps://www.blogger.com/profile/17067437991540780000noreply@blogger.comtag:blogger.com,1999:blog-1428458359448573929.post-31990423892785250382012-01-06T12:05:29.076-05:002012-01-06T12:05:29.076-05:00I agree with you about recipes requiring yeast, th...I agree with you about recipes requiring yeast, they seem to be a fickle friend at best. But your rolls look great so maybe there is hope after all.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1428458359448573929.post-57153048809346954272012-01-06T11:57:34.226-05:002012-01-06T11:57:34.226-05:00Your brioche looks great. Glad the missing in smas...Your brioche looks great. Glad the missing in smashing the dough didn't make it in a disaster. That's something we learned from you.4pure by Andreahttps://www.blogger.com/profile/03928475836875806878noreply@blogger.comtag:blogger.com,1999:blog-1428458359448573929.post-72941158113105198222012-01-06T10:55:01.707-05:002012-01-06T10:55:01.707-05:00Glad they worked out well for you and that your re...Glad they worked out well for you and that your relationship with yeast is improving. Bread baking has become one of my favorite things over the years. Like you, I skipped the slapping part and it worked out just fine. I have no idea why that instruction is there; I've not seen it on any other two day dough recipe.marcellahttps://www.blogger.com/profile/11980574317495245466noreply@blogger.comtag:blogger.com,1999:blog-1428458359448573929.post-88946287730698895542012-01-06T10:32:36.053-05:002012-01-06T10:32:36.053-05:00You have done a great job and this recipe is so fo...You have done a great job and this recipe is so forgiving. Mine turned out great too . I shall make these delectable buttery flavor buns again for sure!Elinhttp://www.elinluvdelights.comnoreply@blogger.comtag:blogger.com,1999:blog-1428458359448573929.post-66035440359384753072012-01-06T09:47:30.289-05:002012-01-06T09:47:30.289-05:00Good job! I'm so glad that they turned out wel...Good job! I'm so glad that they turned out well, despite all indication that something would go wrong. I love forgiving recipes.Eihttps://www.blogger.com/profile/06002642692299774106noreply@blogger.com