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French Brioche

Reviewed: May 11, 2010
Please note first... I increased yeast to 2 tsps and added 1 tsp of salt. That said! What a fabulous recipe! I decided to make sticky buns out of it and they rock! After forming them, I let them rise covered in plastic for 2 hours before baking and they came out light, tender and fluffy. Thank you Linda for your inspiration. :)
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