Sunday, November 9, 2008

Buttermilk Bread and Oeufs en Cocotte

When my friend V agreed to catch up for brekky this weekend, I asked her if she would like to meet at a cafe or for me to cook. V asked if I could cook for a change, so I went into Nigella Express mode (there is a scene in that series where Nigella and her children carry trays of fodd through their neighbourhood to a friend's house) and made a transportable brekky to take to V's place.

I decided to make oeufs en cocotte (baked eggs), then thought that fresh bread would be perfect to have with it. After a quick flick through Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois, I settled on their recipe for Buttermilk Bread (p207), as I like my bread soft.

Here is the bread fresh out of the oven:

To make your own buttermilk bread, you will need:

1 cup lukewarm water
1/2 cup buttermilk
2 teaspoons instant yeast
1/2 tablespoon salt
3/4 tablespoon sugar
3 1/4 cups plain flour
Melted butter to brush the loaf

Combine the yeast, salt and sugar with the water and buttermilk in the bowl of a stand mixer. Mix in the flour using a stand mixer with a dough hook. Cover the dough, and rest it at room temperature for about 2 hours (or until it rises then flattens on top).

Grease a 9 inch loaf pan. Dust the surface of the dough with flour and shape it into a ball, then elongate it into an oval. Place the oval shaped dough into the greased loaf pan, and allow to rest for 40 minutes (or 1 hour and 40 minutes if using refrigerated dough).

Preheat your oven to 180 degrees Celsius. Dust the top of the risen loaf with flour, and make a single slash down the centre of the loaf. Brush melted butter over the top of the loaf, then place it in the oven to bake for about 45 minutes or until golden brown.

Remove the cooked loaf from the oven, turn out of the pan and cool completely on a wire rack before slicing.

Here is the oeufs en cocotte before baking:

I spiced my eggs up with mango chutney and paprika.

To make your own oeufs en cocotte for 4, you need:

4 eggs
4 greased ramekins
4 tablespoons mango chutney
8 tablespoons milk or cream
salt to taste

Preheat your oven to 180 degrees Celsius. Spread one tablespoon of mango chutney in the bottom of each ramekin. Break the egg on top of the chutney, one egg per ramekin, then place two tablespoons of milk or cream on top of each egg. Sprinkle a pinch of paprika over the top of each egg, and season with salt to taste. Place the ramekins on a baking tray, then place in the oven to bake for 15-20 minutes.

Serve hot out of the oven with bread.

Here is the buttermilk bread once sliced:

It is delicious!!! I love this bread, which is deliciously soft and light, and I would make it again. I also liked the addition of the chutney to the baked eggs, which I did just because I had the chutney in the fridge and thought this would be a good way to use some more of it.

Bon appetite!


Agnes said...

What a lovely breakfast! Your friend must've been very pleased. I'm very intrigued by the buttermilk bread - will definitely have to try it.

Lorraine E said...

What a magnificent looking bread! Your friend is one very lucky diner indeed! :)

Jeff Hertzberg said...

Hi, I'm Jeff Hertzberg, one of the co-authors of Artisan Bread in 5. Thanks for making our buttermilk bread-- it came out great, what a terrific picture. Come visit us anytime on the web:, where you can post questions into any "Comments" field. We answer the questions ourselves!

Jeff Hertzberg

StickyGooeyCreamyChewy said...

What a nice friend you are. Wish we were neighbors! ;)

I've never tried Artisan's Buttermilk Bread before. It looks lovely! I'll have to give it a whirl!

Never made eggs that way either. I've seen Ina do it on her show. Might have to try them too. :)

breadchick said...

What excellent bread!

Tammy said...

yum, that bread looks delicious! I love making bread. it is so much easier than people think, but so satisfying to make!

giz said...

The loaf looks fantastic - it looks like light breakfast rolls - now I want some.

The Caked Crusader said...

That is a handsome loaf indeed! I've never tried eggs that way - sounds lovely

The Blonde Duck said...

If I fly down there, would I get that for breakfast? :) It looks delicious!

Mary said...

Wow! That looks like an absolutely lovely breakfast to have with a friend.

Cakelaw said...

Thanks Agnes - the bread is very good.

Hi Lorraine, I she thought so!

Thanks for dropping by Jeff - this books is terrific, and you and Zoe have done a great thing making the art of bread making accessible to everyone.

Hi Susan - absolutely - you won't be disappointed!

Thanks Mary :)

Hi Tammy, I'd never made bread until this year, and I was surprised that I can make edible bread.

Thanks Giz - this is a doddle to make.

Thanks Crusader - I like my loaf being described as "handsome".

Absolutely Blonde Duck - just need enough warning for the bread to rise.

Thanks Mary.

Lori said...

oeufs en cocotte- I ahve never had this before. Its sounds simple and delicious.

Aparna said...

BUttermilk bread sounds delicious. I've never made this before and will try out soon.