Matthew and I had a wonderful time at the Brioche class on Thursday!  As you all know, I was a fan of the Mohawk brioche!

Now you will be all set for your wonderful Easter Sunday brunch without making a really sticky mess!  It is sticky, but as Matthew said in the class, he worked on a recipe that is workable at home.

It is best to use a high gluten flour for brioche, or a bread flour. With high gluten you achieve better texture.

Recipe will be posted soon!

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