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-- links -- cookbook Monday, August 11, 2003 @ 8:01 p.m.
I was craving Brioche with a twist. It had been a while since I'd indulged in this labor intensive bread, that quiet possibly might be my very favorite style of bread altogether. So rich. So light in texture. So soft, yet substantial. So full of yeasty goodness. Oh God, I'm going to 'O' just talking about it. Pardon me, I need to go be alone.
With a very strong mixer, such as a kitchen aid stand mixer, beat with flat paddle on medium high for 10 minutes, or until gluten develops and the batter pulls away from the sides of the bowl. Let the sponge rise for 2-4 hours.
Mix all the above ingreidients together to dissolve the salt. The mixture should be close to room temperature. Not cold or it will hamper the first rise.
Mix the flour together. Alternate adding the liquid and the flour to the sponge in the standmixer using the dough hook attachment. Once all is incorporated adjust the speed to low and let it kneed for 8 minutes.
Add the raisins and walnuts and let kneed a couple more minutes. You may need to kneed by hand a couple of times to get the raisins and walnuts properly enfolded. Let rise covered in a warm humid place for 2 hours or until doubled. Form into 3 loaves and brush surface with melted butter. Cover refrigerate over night, or at least 8 hours. Take out of refrigerator for 30 minutes. Bake at 350 for around 30 minutes. Brush crusts with butter. Cool and serve with honey butter, or favorite breakfast spread. Makes delightful peanut butter sandwiches or something slightly divine when used for french toast. WE ALL FALL DOWN
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sticky note. mispelled The Finger Prints of God. Hugh Everett's Quantum Physics is tripping me out. Multiple Universes. Infinite multitudes of me me and you. It's like getten screwed with your pants still on! Once and Future favorite tunes www.flickr.com
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