On Mon 03 Aug 2009 11:35:46a, Doug Weller told us...

> 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

He's living in a mythical bubble of his own creation that does not follow
the laws of anything earthly.

--
Wayne Boatwright
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I'm not sure what makes pepperoni so good if it's the pepper or
the oni. Ulrik Stephens