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The temperature of your milk is crucial. Too hot, and it could kill the yeast; too cold, and the yeast won’t activate. Aim for around 110 degrees Fahrenheit.
If you’re new to bread-making, don’t be disheartened if your first attempt doesn’t turn out as expected. Practice makes perfect!
Brioche can be stored in an airtight container at room temperature for up to two days or in the refrigerator for a week. To maintain its fluffy texture, warm it up a bit before serving.
