Addison’s Brioche

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Michael Ruhlman


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1 package active dry yeast (.25 ounces/7 grams)

3 ounces milk

1 pound bread flour

Three fingered pinch of salt

2.5 ounces sugar (about 1/4 cup)

5 eggs

12 ounces butter (three sticks, each cut into four pieces, room temperature)

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