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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.
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dessertdemos.com 