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BRIOCHE


¼ cup warm milk (105° F )

1 package active dry yeast (¼ oz or 2 ½ tsps)

Stir together and let stand until foamy, about 5+ min

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3 ¼ cups bread flour

1 ½ teaspoons salt

¼ cup sugar or honey

Sift into bowl and form a well in the middle Read the rest of this entry »

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. Read the rest of this entry »

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