This recipe has all the usual suspects for making bread (flour, yeast, salt) but also contains more cake-like ingredients like milk, sugar and eggs. I started by creating a well filled with milk and yeast inside of my flour and let that mixture sit while combining, in a separate bowl, eggs, sugar and salt. To the wet ingredients, I added olive oil and orange zest. The recipe also calls for orange-flower water, which, when I was making my shopping list, I somehow skipped over deciding that I could craft that myself out of water and orange juice. Once I actually started making the recipe I realized I was crazy and called my mom, who said that orange-flower water can't be faked with other ingredients and that if I didn't have it I should just leave it out. Done.
Once the wet ingredients are all combined, I poured them over the flour/milk/yeast combination and stirred them all together until it resembled dough. I kneaded it and let it sit for two hours, and then punched it down again and let it sit for an hour and a half.
Around this time (9:00ish last night) I realized that if I finished the bread I would be up until the wee hours of the morning. Altogether it rises three times for about 6 hours altogether. I'm not a night person, and wasn't willing to set my alarm to wake up at 11:30 p.m. to put the bread in the oven, so I let the bread have its last rise over night, inside of a round cake pan.
This morning when I woke up the dough had risen beautifully, so I cut some crosshatch slashes in the top and threw it in the oven.
The whole house smelled amazing, but I couldn't quite figure out what it smelled like. Once I cut into the bread and saw the consistency, I realized that it smells (and tastes) a lot like croissants, but with a slight citrus flavor. I'm looking forward to eating it for breakfast tomorrow morning with a little bit of jam. So good.
orange -- $.59
Total Cost of Pompe a L'huile: $.59