Brioches from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Under the name of brioche is known the dainty “Roll Cake Bread” that is sold by all New Orleans bakers; that is brought to your door in the early morning by the “Bread Man, ” and which forms...
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Ingredients
- 2 Pounds of the Best Flour
- ½ Ounce of Yeast
- A Cupful of Sugar
- ½ Ounce of Salt
- A Pound of the Best Butter
- 12 or 8 Eggs
- Powdered White Sugar
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