C’mon little brioche loaves, do your thang and rise up nice a lovely so I can chuck you into the oven. I should probably explain. I don’t really bake a whole lot. And I haven’t made bread in a coon’s age. But this weekend I decided to make brioche, which has a reputation for being, well, fussy. I had planned to start the dough yesterday and let it do the cold rise over night. While I managed much lazing about yesterday, no dough was made. I started the stuff around 11:30 or so this morning and just took it out of the fridge about 30 min. ago. It’s supposed to rise on the counter for 2 1/2 to 3 hours. Supposed to. It’s still got a chill on it so it’s not doing much so far. I’m keeping my fingers crossed. It wasn’t difficult, it wasn’t even frightfully messy. It has been time consuming though. Also, I was kind of planning on having it for bread for the week.
I’m also making up a roasted carrot salad. The carrots are roasting right now and I’ve blended up a tasty honey-chili dressing. Beside the carrots I’m going to put in a wee bit of thinly sliced red onion, parsley, jicima,and feta. And possibly some red-leaf lettuce if it has held up well enough. I’ll probably serve the salad with butter-parsley potatoes. Fingerling potatoes peeled, boiled and tossed with salt & pepper, butter and parsley. Though I did consider using bacon with the potatoes at one point I figured I go all veg tonight.
In case you were wondering, yes, it’s been a bit toasty in here. Another reason I’m keeping my fingers crossed that the dough rises.
Kitch Lit! 
Don’t leave us in suspense – how did the brioche turn out?