"Doug Weller" > wrote in message
...
> On Wed, 29 Jul 2009 11:51:18 GMT, in rec.food.cooking, brooklyn1 wrote:
>
>>
>>>> Arri London wrote:
>>>> >
>>>> > Christine Dabney wrote:
>>>> >> On Sun, 26 Jul 2009 23:47:11 GMT, "brooklyn1"
>>>> >> Brooklyn1 wrote:
>>>> >>
>>>> >>> Butter works as a shortening in pastry and sweet doughs but not in
>>>> >>> breads
>>>> >> Broche has a lot of butter, and it is what gives it much of it's
>>>> >> character. I think that is a bread..
>>>> >>
>>>> >> Christine
>>
>>Brioche is technically a bread but in actuallity is more an eggy yeast
>>cake
>>like babka. Brioche is baked in a mold, like a cake, at a lower
>>temperature
>>than true breads, therefore the butter won't burn. Brioche is more often
>>baked with a filling (cheese) and is rarely used for sandwiches, it's more
>>a
>>dessert, served with a fruit preserve topping.
>>
>
> Speaking from experience of eating many brioche in the UK...

Eating in the UK... Ahahahahahahahahahahaha. . . . it's pronounced OooKy for
a reason.