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I did the Poor man's version here, and I have to say, it was quite good. We've been to Paris and had wonderful authentic french style brioche there, but this one was lighter but still felt buttery and tender. I will post this one also on YeastSpotting.
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Adam Mixed with the sponge of flour and milk
The recipe called for a overnight sponge with yeast and flour and milk. Of course I substituted my wild yeast for the commercial.

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Very sticky dough
Mixed the flour, sponge, salt, sugar and butter until smooth dough was formed.

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Bulk rising
Here is the finished dough ready for the initial bulk rising. Because of this being a wild yeast, I left the dough alone for about 4 hours.

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shaped into loaves
The risen dough was then deflated and formed into 3 loaves, which I chose to braid. When the 2nd rising was finished I then used an egg wash on top and then sprinkled some sliced almonds to give a little crunch.

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These smelled wonderful coming out of the oven, and the taste of butter and the richness of this crumb made me glad that I chose to bake the poor man's version of this bread. I can't imagine how buttery the other versions would be.

Chardo
3/12/2010

Sneak Sneak bread very delicious. The only thing more delicious than the look was the taste. Beautiful braiding and the toasted almonds gave the bread a well rounded buttery nutty flavor.

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