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Make sure to use a 12-cup or larger Bundt pan for this recipe. Using a smaller variety can result in the dough proofing out of the pan. Nordic Ware actually invented the Bundt pan, and we love ...

Brioche is a yeasted dough that falls firmly into the enriched dough camp. Unlike simple lean doughs (think French bread or pita bread) that only need flour, yeast, water, and salt, enriched dough ...

Turn the dough onto a floured surface, shape it into a round loaf (boule), and place it in a floured proofing basket or bowl. Cover and refrigerate the dough overnight (8–12 hours) for slow ...