Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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Other Breads Recipes
Rye Bread
Brioche Bread
2005 Sauvignon Blanc
2005 Glissando
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Brioche Bread
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In Sonoma we took our al fresco meals seriously so we tried to keep things
on hand that we could toss into a basket for the makings of a great meal
at the last moment. We bake this bread in round coffee cans with plastic
lids and pop them into the freezer to keep until needed.
1 cube butter
1/2 cup milk
2/3 cup very warm water
1 teaspoon sugar
2 1/2 teaspoons active dry yeast
3 cups flour
1/4 cup sugar
1 teaspoon salt
2 eggs
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Mix very warm water and 1 teaspoon sugar.
Sprinkle yeast over and stir.
Beat
together flour, sugar, eggs and yeast mixture.
Heat milk and butter until
melted.
Beat all ingreidents together in mixer or food processor.
Butter
the insides of two coffee cans.
Fill each with half the mixture. Let rise
until double.
Bake at 375 degrees in lower third of oven for 35 minutes.
Cool.
If using immediately turn out of can. Or snap lid on and freeze.
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