French Brioche Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Mar. 28, 2007
Too eggy to eat plain but made a great bread pudding.
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Cooking Level: Intermediate

Home Town: Crownsville, Maryland, USA
Living In: Fort Worth, Texas, USA

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Reviewed: Dec. 16, 2006
I also increased the sugar and yeast and added a little cinnamon and nutmeg to the dough. It was quite good.
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Cooking Level: Intermediate

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Reviewed: Jan. 22, 2005
too eggy tasting for me, although my husband liked the texture.
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Reviewed: Oct. 18, 2003
I used this brioche recipe to make a recipe from the food network show Barefoot Contessa called Summer Pudding. I made the brioche twice and found that I preferred using a little more sugar and 2 teaspoons of yeast. For the summer pudding, I made a syrup with a couple packages of fresh frozen mixed berries, water, corn starch and brandy extract, then layered it with slices of de-crusted brioche, weighted it and set it overnight. The results were spectacular! I served this at my neice's baby blessing reception to rave reviews. Since the majority of the moisture in the dough comes from fat, the brioche makes the pudding rich and utterly delicious. I wouldn't recommend eating brioche plain, but in a dessert or with a stew, amazing! Great job, Linda!
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Cooking Level: Expert

Home Town: Lowell, Michigan, USA
Living In: Lakeview, Ohio, USA
Reviewed: Mar. 8, 2003
Great recipe for Breadmaker, makes brioche soooo easy. I did increase the Yeast slightly and added very finely grated Lemon Zest. Makes a wonderful Tea Bread!
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Reviewed: Jan. 30, 2001
Takes a while to make, but tastes delightful!
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Reviewed: Sep. 10, 2000
change 1/2 teaspoon to 2 teaspoons active dry yeast
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Displaying results 41-47 (of 47) reviews

 
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