Brioche #2
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Brioche #2
Last updated 6/12/2012 1:10:33 AM. Recipe ID 37808. Report a problem with this recipe.
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      Title: Brioche #2
 Categories: Bread
      Yield: 12 Servings
      3    -(up to)
      4 c  Flour
      1 ts Salt
      2 tb Sugar
      6 lg Eggs
      3 pk Dry yeast (or the equivalent
           -cake yeast)
  2 1/4    Sticks unsalted butter;
           -softened slightly
  From: (Michael Wenlock)
  Date: Fri, 23 Jun 1995 04:25:52 GMT This is excellent and is the real
  thing. It comes from a very good French restaurant in Chicago, called
  Sift dry ingredients into a bowl starting with 3 cups of flour.  Toss
  in dry yeast. Add eggs and stir 10 minutes. Add softened butter and
  work into a bread dough. Add flour if needed. Turn into a lightly
  floured bowl. Let rise till doubled ( 1 hour or so). Punch down.
  Refrigerate until completely cool (1/2 hour or so). Form into two
  loaves. Place into well greased and floured pans. Let rise till it
  reaches the top of the pans. (1 hr or so) Bake at 350F until golden
  brown. (45 minutes to an hour) Remove and let cool on rack.
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 37808 (Apr 03, 2005)

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