Used the recipe on p. 43 for the dough. Came out much better than the first attempt with Bernard Clayton’s recipe for food processor brioche from Bread that didn’t rise for us.
We added white chocolate chunks and dried cherries. This was after the first rise then we refrigerated the dough overnight.
The next day we divided the dough into thirds. We froze two of the thirds. With the other third we made it into six balls and placed in a buttered loaf pan.
We let it rise for two hours and then baked it.
We were really happy with this recipe and would make it again.
