Hi, Thanks for your reply. I'd like to try it in one of my brioche pans. What size do you recommend? Do you think it will work? Does the pan need greasing (as opposed to a plain-walled pan)? Finally, how would it take to the addition of raisins? Again, many thanks. A typical brioche recipe is 1.5 pounds of dough baked in a large brioche pan. We do have a cranberry brioche recipe that uses 1 cup of dried fruit. Happy Baking! Irene@KAF

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