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Light yeast dough rich with butter and eggs, this French creation is an elegant bread. It can be made in the classic shape, called brioche á tęte, which has a fluted bottom and a topknot baked in a golden loaf. Brioche can be a loaf or individual rolls.
From "Betty Crocker's Best Bread Machine Cookbook." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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