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  • on October 19, 2012

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    Made this twice in one weekend. For the first attempt I followed the recipe to a T. End result was a slightly lumpy flatbread brioche, albeit a delicious one. With the second attempt, I added the yeast to the milk first and used a stand mixer (as opposed to hand kneading in the first attemptwhich created a much more homogenous dough. In addition, I bumped up the temperature to 375, and the result was absolutely beautiful and cooked perfectly. Don't be afraid of the nearly cake batter-like dough when rising, and add more almonds if you'd like, it adds to the fun of a unique spin on a classic. Definitely keeping this one around.

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