Similar to brioche, it is made using grape (must be freshly crushed fruit juice). As you can imagine, Bellingham’s winemaker Richard Duckitt has plenty of access to the good stuff at the farm, and so this week we’re sharing this very own recipe with you to enjoy!
1.5 cup mos just fermenting (Sauv Blanc)
4 tablespoons nonfat dry milk
4 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon ground Aniseed
3 tablespoons sugar
4 cups white cake flour
Half packet yeast
(When done, paint with sugar water)
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