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Momma's Brioche' Recipe

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This recipe for Momma's Brioche', by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Kramer
Added: Monday, August 13, 2007


9 cups flour
1/2 cup sugar
1 tsp. salt
2 pkg. active yeast
1 1/2 cup warm water
3 1/2 blocks margarine or butter softened
4 eggs
1/2 tsp. anise oil
About 1/2 cup of raisins
Cinnamon to taste

2 cups sugar
3/4 cup water
1/2 tsp. vanilla
1/2 tsp. margarine

Dissolve yeast in warm water. Add 2 tbsp of flour & 1 tsp of sugar in a large glass. Set aside. Sift flour & salt. Set aside. In a large bowl, cream 2 1/2 blocks of margarine or butter & then add sugar gradually. With an electric mixer, add one egg at a time until all eggs are blended well. Next blend 3 cups of the flour in butter, sugar & egg mixture. Slowly add yeast mixture and anise oil. Blend well. Add remaining flour. A little more warm water can be added to make dough easy to handle but not sticky. Knead dough until flour is well mixed. Cover dough in bowl with a towel or cloth & let rise until it doubles in size. Line counter or table surface with wax paper. Lightly flour wax paper. Punch dough down & divide dough in three sections. Melt remaining block of margarine & then set it aside. Place raisins in a colander & rinse with water. This makes them easier to place on dough. Take one dough section & roll out on wax paper about a 1/4 inch thick. Brush melted margarine on dough & then sprinkle with cinnamon and raisins. Roll dough like jelly rolls. Cut in 1/2 inch slices. Place on greased pans and let rise until doubled. Bake at 375 for 20 to 25 minutes or until golden brown.

Glaze : Cook sugar, water, vanilla & margarine in small pot on stove until mixture thickens. Brush over Brioche' while warm.

Personal Notes:
Personal Notes:
This recipe was handed down to Mom from an old lady that she called Ma Mair Lydia. I can say it is one that we all have fond memories of & love to eat.




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