The recipe linked below is nearly the same as the one I made from the cookbook. The only difference is that in the cookbook, the loaves call for 2 sticks of butter rather than 1 1/2. It also calls for covering the bowl with plastic wrap.

It is pretty sticky, loose dough. After scraping it into the buttered bowl, I attempted to turn it so that the dough would be buttered all over. No dice! It isn't going to turn, or be gathered up, or any of the other things that one often does with dough.

jude

Also, I'm beginning to wonder about my measurements. I just remembered something: On TV, Ina Garten uses a "scoop and sweep" method for measuring flour. I used a scale. I read a thread here once where someone had a failed recipe. The culprit seemed to be using a different flour-measuring method than the recipe writer used. My dough was awfully sticky when I dumped it out of the bowl this morning.

I think I need about 30 minutes more of rising, then 45 minutes to bake, then a few minutes to cool. I'll post my results about mid-afternoon. Cross your fingers!

The recipe said to thump the bottom. If it sounded hollow it was supposed to be done. Too vague for me, so I went with internal temperature. I used a thermopen to test for internal temperature. I googled to see what it should be and found temps ranging from 190 degrees to 225 degrees. When I removed my loaves from the oven, they were 200 degrees.

It is delicious! Very very tender crumb with a thin tender crust. The interior is very yellow - gee, do you think 6 eggs and 2 sticks of butter had anything to do with that? LOL!

It could not have been easier.

"I may wait until the first of the week", she says as she bites her fingernails! Not really, I don't bite my nails but you get the picture.

jude

I think the more important question is "does your mixer have a dough hook?" The recipe calls for using the dough hook toward the end of the mixing time.

I am such a novice (having made brioche exactly once!), I cannot advise you on capacity for your pans. Being a bit precise, I weighed my dough before dividing it in half. The total weight was 2 pounds 8 oz., or 1 lb 4 oz per loaf. If I were doing the same as you, I would weigh my dough; use half for the loaf, then divide the remainder evenly between the smaller pans.

The link below gives the exact recipe I used. OH! one thing to note. The recipe says to place the dough in the pan "seam side up." While looking on Ina Garten's website for the recipe, which I did not find, I found a question about whether the loaf goes in the pan seam side up or down. Ina said that it was a printing error and the loaf should go in the pan seam side down

Good luck to you. Let us know how it turns out!

Thank you! You inspired me.

jude

The end of my loaf was croutons for a salad at lunch today. Half of the loaf became bread pudding Sunday night (needed to work off some nervous energy; the Giants were causing me heart failure, but Eli came through!) I gave the second loaf to a friend who made croque monsieur for Sunday brunch.

I would love to see pix of your pretty ones that were made in the molds!

I just love it when 4 loaves of my white bread come out of the oven. We just get so excited!! LOL

I was so pleased with the way the bread turned out though. Jasdip, I read you loud and clear. You know how I love bread too.