I just took a bread baking class and learned to make brioche dough. Well, my first attempt at doing it on my own has failed. ARGH! My yeast looked great and I followed the directions to the letter. The only thing that seemed different was the stickiness of the dough. In class, the dough pulled away from the walls of the food pro but mine did not. I suspect I needed more flour. Is this dough a lost cause??!!
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