Cook the Issue 2010: Authentic Brioche - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Authentic Brioche

By liamsaunt, member

August 15th, 2010

I was so worried that I had done something wrong with this recipe, and was really excited when it actually turned out properly!  The dough was very sticky, and I had a hard time getting smooth dough balls to form the loaf.  Maybe it's a little more rustic looking than a professional brioche, but I am very happy with the results.


posted in: Gallery
Comments (1)

Pielove writes: Great work!! It turned out great! Posted: 5:46 pm on August 17th

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