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	Brioche - ArticleWorld
		Brioche is a light and rich type of bread or cake created with yeast dough made with eggs, milk, and butter.
		Bakers in Paris bake brioche in a fluted tin with a smaller ball of dough on top of it and the ball of dough is made into a bun or a larger loaf.
		Brioche has been used with foie gras and is used with a variety of meat dishes.
	www.articleworld.org /index.php/Brioche (227 words)

	Spanish Citrus Brioche
		The loaf is delicately perfumed with the zest of orange and lemon, and it is airy and flavorful.
		Many recipes for brioche call for double risings of the dough and a rest overnight in the refrigerator.
		Bake the brioche in a preheated 375-degree oven for 30 minutes until it is golden brown and, when the bottom of the pan is thumped, it produces a hollow sound.
	www.post-gazette.com /food/20011227spain2ap2.asp (509 words)

	High hopes - Back to Basics - making brioche bread Art Culinaire - Find Articles
		Like pandoro, stollen, or koeckbotteram, brioche is often referred to as a "rich yeast bread" because the dough is enriched with a generous amount of butter and eggs.
		Brioche should rise gradually in a cool environment to prevent the cornerstone ingredient--butter, from melting and separating from the dough.
		Because brioche dough is very dense and wet, it requires a rather labor intensive and time-consuming mixing proces s.
	www.findarticles.com /p/articles/mi_m0JAW/is_2002_Spring/ai_85592463 (918 words)

	CIAKids : Brioche Dough
		To shape brioche a tete, remove the dough from the refrigerator and cut into 24 pieces, about 2 ounces each.
		Holding the brioche by the tête, drop it into the brioche or muffin pan.
		Brush the brioches with eggwash and let them rise, uncovered, until they are nearly doubled in volume, about 1 1/2 to 2 hours.
	www.ciakids.com /forkids/kitchen/france/p_brioche.html (317 words)

	Brioche - Plain
		Grease the brioche tins with a brush and a small amount of butter.
		Scale the pâte brioche into 4 pieces 2-1/2 ounce each and round them up into smooth balls on a floured surface.
		Pick up the brioche by the small head and press the large base into the greased cup.
	www.frenchpastrychef.com /pastry/1305brioche.shtml (189 words)

	Valentine's Day Treats, Part Deux: Brioche \| The Fresh Loaf
		Brioche is often shaped into petite brioche � t�te, with a small ball of dough placed on top of a larger ball of dough.
		Almost all brioche recipes require a rest in the refrigerator though, because the dough is difficult to work with unless it has been chilled.
		I removed the brioche from the plastic bag and brushed them with an egg wash (an egg that has been whisked until frothy, brushed on with a little kitchen brush).
	www.thefreshloaf.com /recipes/brioche (1113 words)

	BBC - Food - Recipes - Brioche stack with cherry and red wine sauce
		Toast the slices of brioche in the griddle pan.
		While the brioche slices are heating, place the wine in the saucepan and boil rapidly.
		Remove the brioche from under the grill, the marzipan should have gone slightly soft.
	www.bbc.co.uk /food/recipes/database/briochestackwithcher_70557.shtml (211 words)

	Pourquoi cet amour pour la brioche? - Why this love for Brioche? by La Tartine Gourmande
		With no await, I tried to locate my brioche molds, looked briefly in the notes handed to me from my mum (the recipe which follows was written on a tiny little card that she passed to me before I moved here) and I started.
		The known belief is that brioche was first introduced in Normandy, because of the use of a fundamental ingredient, butter.
		Brioche requires time because for the best brioches, you would need 3 rising times for the dough (for this brioche, I only did 2).
	www.beaskitchen.com /blog/2006/02/01/pourquoi-cet-amour-pour-la-brioche-why-this-love-for-brioche (2177 words)

	Fun With Brioche \| Just Hungry
		Brioche bread is so delicate, light and buttery that is just one tiny step removed from being a pastry.
		The other is a brioche loaf filled with a little mustard and one or two fat, garlicky sausages.
		I make brioche with a food processor; this has the advantage of keeping all the ingredients relatively cool, as opposed to hand-kneading which transfers your body heat to the dough.
	www.justhungry.com /2006/06/fun_with_brioch.html (1803 words)

	Brioche
		Cover the dough with a light cloth towel and allow it to rise for 2 ½ to 3 hours, or until it's doubled and is crowned well over the top of the pan.
		Bake the brioche in a preheated 190°C (375°F) oven until it's golden brown, about 45 to 50 minutes.
		Remove the brioche from the oven and cool it in the pan for 10 minutes.
	www.shedream.com /recipes/brioche.htm (432 words)

	Brioche - Allrecipes
		"A fresh brioche can be served with jelly or other preserves to accompany tea or coffee, or with pate or hors d'oeuvre.
		Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croute, a salmon filling for a koulibiaca, or a spicy garlic sausage."
		There was no resemblence of a Brioche from what I wound up making.
	allrecipes.com /recipe/brioche/detail.aspx (438 words)

	brioche - Allrecipes
		The classic shape, called brioche à tête, has a fluted base and a jaunty topknot.
		Special fluted brioche molds, available in metal, glass or ceramic, are necessary for the brioche à tête.
		Brioche dough is also used to enclose foods such as sausage or cheese.
	allrecipes.com /HowTo/brioche/Detail.aspx (128 words)

	Brioche Dough recipe - ProvenceBeyond
		If the brioche recipe calls for extra ingredients, such as nuts or fruits, add them at this time.
		Put the dough into the brioche moulds (large and small), without filling the moulds more than half way.
		The procedure is always the same for the brioche dough, regardless of the butter and egg proportions used.
	www.beyond.fr /food/patelevee.html (405 words)

	Mini-Review Brioche in Gastown
		Brioche (401 West Cordova Street, 604 682-4037) is a small, friendly room in an odd-shaped but funky building wedged between Cordova and Water.
		This is definitely a minor complaint as I didn't even notice this (too many nights in cigarette smoke filled European bars I guess) until a friend pointed it out.
		Brioche is definitely one of my favourite places to have dessert or lunch in Gastown.
	www.vaneats.com /reviews/restaurants/brioche (251 words)

	Semolina brioche bread pudding with blueberry preserves and bourbon milk jam - Serves 6 - Recipe Art Culinaire - Find ...
		For the semolina brioche, in the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, yeast, and milk and mix until dissolved.
		Place the brioche on a cutting board and, using serrated knife, slice the brioche length-wise into 1/4-inch thick strips.
		Dip the small brioche rounds in the vanilla custard and place in the bottom of the mold, pressing gently to secure.
	www.findarticles.com /p/articles/mi_m0JAW/is_2002_Spring/ai_85592469 (809 words)

	Brioche Pan - Glossary - Hormel Foods
		It is traditionally baked into bread, using a Brioche pan or mold to form the alternating columns on the base of the bread.
		This bread is referred to as brioche a tete and a brioche mold.
		The texture of the baked dough is considered to be a closed crumb, forming a tight consistency rather than an open crumb, such as sourdough bread that is loosely textured with holes and air pockets.
	www.hormel.com /kitchen/glossary.asp?id=36086&catitemid= (211 words)

	Recipe: Brioche Dough (Site not responding. Last check: 2007-11-05)
		As a result, the brioche tastes too "yeasty." No matter how fluffy or buttery or light it is, it doesn't taste "natural." My solution is a long, slow rise using a small amount of yeast; this results in a superb natural flavor and a crumb with a better structure.
		The buttery quality of brioche has traditionally been the result of a messy workout of the dough in which the butter was cut into the dough with a great deal of effort.
		The classic technique of making brioche always entails the "knocking down" process (or, as the French say, "waking up"), a deflating and folding of the dough mass to redistribute the yeast cells.
	www.paula-wolfert.com /recipes/brioche_dough.html (741 words)

	BRIOCHE IN 60 SECONDS by Helen S. Fletcher of Truffes
		Brioche is just as versatile as any other yeast dough, and I have included some novel recipes for everything from savory "kisses" filled with ham and Gruyere cheese to brioche pizzas and sweeter dessert versions glazed with lemon, filled with fruit and marbled with raspberry.
		There is even a large impressive brioche in the classic tete shape that is filled with chicken and artichoke salad-perfect for lunch or a light supper.
		Brioche has not enjoyed as much popularity here as another French favorite, the croissant.
	www.truffesfinefoods.com /tips/bonappetit/brioche.html (535 words)

	Pan Brioche
		Scale the pate brioche into 6 pieces and round them up into smooth balls on a floured surface.
		Set in a warm place until the brioche has doubled in size and clustered.
		Bake in a preheated oven 390°(F) until golden brown, reduce heat toward the end of the bake.
	www.frenchpastrychef.com /pastry/1306panbrioche.shtml (97 words)

	The Food Timeline: history notes--bread
		The brioche referenced by Marie Antoinette in her famous "Let them eat cake" phrase ("Qu'ils manget de la brioche") was probably not the same light, flaky roll we enjoy today.
		Looking at Chardin's beautiful paintings of brioches you can see that he has quite clearly defined the notches round the base of his cottage-loaf-shaped confections, which are handsome and tall but not tidy like a moulded cake.
		It is now considered that brioche is derived from the verb "brier," and old Norman form of the verb broyuer meaning "to pound" (this is found in pain brie, a specialty of Normandy).
	www.foodtimeline.org /foodbreads.html (15416 words)

	Recipe for Strawberry Brioche fromFrederic Delaire of Tamara at The National, Miami on StarChefs
		Recipe for Strawberry Brioche fromFrederic Delaire of Tamara at The National, Miami on StarChefs
		The butter will penetrate the brioche and the caramel will stick to the outside of the brioche.
		Drizzle strawberry coulis on top of the brioche and around the plate for decoration and additional flavor.
	www.starchefs.com /features/aphrodisiacs/volume_09/html/strawberry_brioche_f_delaire.shtml (188 words)

	Cooks.com - Recipes - Brioche
		When it was first published in 1871, this book offered practical advice for American-born Jews who did not have the benefit of a good Jewish education...
		In small bowl, with rotary beater, beat eggs, milk, sugar and salt until blended.
		Grease 20 small brioche or muffin pan cups.
	www.cooks.com /rec/search/0,1-0,brioche,FF.html (110 words)

	Brioche Bakery - San Francisco - Yelp
		I asked if there was any jam (I wasn't going to order a plain brioche without it) and she looked exasperated about having to check (which required that she look over her shoulder) and gave a curt "yeah".
		I then asked for a brioche to eat there and a single espresso (which was spelled 'expresso' on the wall, and pronounced the same by the girl).
		Brioche is the only bakery I know that is closed on Sundays, but since they are the only good bakery available on Mondays, they definitely deserves 5 stars!
	www.yelp.com /biz/QQwsy-M3O5w6FSPaVFJ3uQ (2199 words)

	brioche recipe \| yeast bread recipes \| bread recipes
		Place large balls in 12 buttered 3 1/2 brioche tins.
		Brush brioches with half of the egg glaze, being careful not to let glaze touch sides of tins.
		Makes about 1 dozen 3 1/2-inch brioches or one 9-inch loaf.
	www.thatsmyhome.com /bakery/basic/briocheb.htm (291 words)

	The Traveler's Lunchbox - Main - Seven Steps to Perfect Brioche (Site not responding. Last check: 2007-11-05)
		When, at the end of two long days of labor, you pull a burnished-brown loaf out of the oven that is on the road to somewhere but clearly not the brioche destination you intended, you may feel a twinge of despondency.
		Likewise, as my favorite way of eating brioche is plain, for breakfast or a snack with a cup of coffee, I prefer mine slightly sweeter than many recipes make; for a more savory brioche simply halve the sugar and omit the vanilla beans.
		And in all seriousness, my brioche disasters taught me that there is one technique that is absolutely crucial to achieving the right texture, which is is the technique described by Nancy Silverton in Baking with Julia.
	www.travelerslunchbox.com /journal/2006/8/30/seven-steps-to-perfect-brioche.html (3841 words)

	Brioche - Glossary - Hormel Foods
		The inner texture of the baked dough is considered to be a closed crumb, forming a tight consistency rather than an open crumb, such as sourdough bread that is loosely textured with holes and air pockets.
		There are a few different styles of Brioche made throughtout France, but a version made in Paris is often topped with a small ball of dough in the center that forms a top knot on the loaf.
		Brioche dough can be used for breads, buns, egg or sausage wraps, dessert pastries, cakes, and savory food dishes such as the fois gras meat dish that is prepared as a Brioche.
	www.hormel.com /kitchen/glossary.asp?id=33079&catitemid= (267 words)

	The Knitting Fiend » Blog Archive » Brioche Stitches (Site not responding. Last check: 2007-11-05)
		Brioche rib is fairly popular right now, and fairly easy to work.
		They are worked the same in both “Fluffy Brioche” and “Brioche Rib”.
		And I consider myself an experienced knitter with ability to follow direction/read chart, etc. It seems to me, the directions should specify that before YO, the yarn should be in front of work (yif).Otherwise, it is hopeless.
	www.thedietdiary.com /blog/index.php?p=243 (1487 words)

	Amazon.com: brioche (Site not responding. Last check: 2007-11-05)
		Brie, Cranberries, and Almonds in Brioche Pastry - Wisconsin Cheeseman by The Wisconsin Cheeseman
		From brioche to brandy: A guide to the best of the Bay Area's cafes & bars by Elizabeth Crabtree (Paperback - 1983)
		BRIOCHE PASQUIER SA: International Competitive Benchmarks and Financial Gap Analysis (Financial Performance Series) by Icon Group Ltd. and Ltd. Icon Group (Ring-bound - April 25, 2000)
	www.amazon.com /s?ie=UTF8&keywords=brioche&tag=lexico&index=blended&link_code=qs&page=1 (380 words)

	CChef Andre Guerrero's Recipe for Chocolate Brownie and Brioche Bread Pudding on StarChefs
		Soak brioche cubes in one bowl of custard and brownie pieces in second bowl of custard for half an hour.
		In prepared soufflé cups, layer half of the cubes of soaked brioche, brownie and cake pieces half-way.
		Pour enough custard to cover and repeat process with second layer of brioche, brownies, cake and chocolate chips.
	www.starchefs.com /features/cal_asian/html/brownie_brioche_a_guerrero.shtml (618 words)

	Emile Henry Saffron Brioche - Cooking.com (Site not responding. Last check: 2007-11-05)
		Brioche dish, from their Patisserie line, will never discolor, craze (or crackle), or become scratched from knives or serving utensils.
		Use it for baking a French Brioche or a sweet Crème Caramel.
		If we're missing any information about this item which would be helpful or if you have found something that is confusing or in error, please tell us so we can improve our site.
	www.cooking.com /products/shprodde.asp?SKU=130101 (227 words)

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