On Fri, 31 Jul 2009 14:44:24 GMT, in rec.food.cooking, brooklyn1 wrote:

>
>"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.

You're living in the past. That was true when I first came here in 1970,
but today London is one of the food capitals of the world.

Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/