Food
II T 1®
( A) I of Farigton H ills
FRITTATAS
from page 144
YOUR INFINITI PRESIDENT'S AWARD CIRCLE DEALER
1998 INFINITI QX4
NEW 1998 INFINITI 130
slowly to avoid burned patches of skin
and consequent bitterness.
Dual front & side airbags, automatic, leather, moonroot, air, ABS, power win-
dows, locks, tilt, cruise, AM/FM cassette/CD, alloy wheels, dual pwr. seats,
remote entry, security system, 190 hp V6, home-link, Bose sound syst. w/CD.
169*
199*
Buy For
$28,199
12-24 mos. 0%
36 mos.
48 mos.
60 mos.
EASY FOOD PROCESSOR
BRIOCHE LOAF
1/2 cup milk
2 1/2 teaspoons (1 envelope) active
All-mode full time 4WD, V6, ABS, 16" alloys, roof rack, pwr. moonroot,
seats, winds., locks, leather, cruise, tilt, root console, compass, defrost, air,
outside temp. display, home-link, remote sec. syst., Bose sound syst.
w/CD. dual airbags.
2.9%
4.9%
6.9%
dry yeast
2 1/4 cups unbleached all-purpose
flour
6 tablespoons unsalted butter
3 tablespoons sugar
1/2 teaspoon salt
2 large eggs
One 8 1/2 x 4 1/2 X 2 1/4 inch loaf
pan, buttered, bottom lined with
a piece of buttered wax paper or
parchment
1998 INFINITI Q45
20 PRE-OWNED
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Dual front & side airbags, V8, leather, automatic, sunroof, pwr. windows,
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1994 J30's
Starting from $
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'559*
*39 mo. closed-end lease based on approved credit Due at inception: 130 S1000 down, QX4 $1500 down, Q45 $3500 down. 1st pay. doc. acq. tee title, license, ref. sec. dep. & applicable taxes. 12,000 miles per year
w115c over on 130 & J30, 12c over on 045 & QX4. Lessee has option to purchase but is not obligated to buy at lease end. All subject to factory programs & vehicle availability. Standard gap insurance included. Total
pymts.pymts. x term. Excludes prior sales & leases. All incentives applied to dealer.
(A)
RD.
iie GGEIl
.G
24355 HiA
d River A ve.
248-471-2220
OPEN SATURDAYS http://www.infinitifh.com SALES & SERVICE
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1/16
1998
146
DIRECTORY
in our Classified Section
b •
.
This relatively quick (about 20 min-
utes of preparation, 90 minutes for
rising and baking) brioche loaf can be
made even more efficiently if you pre-
pare the dough in the evening, allow
the loaf to rise in the refrigerator, and
bake the loaf the next morning.
1. In a small saucepan over low
heat, heat the milk until it is just
warm, about 110 degrees. Remove
from the heat and pour into a small
bowl. Whisk in the yeast, then stir in
1 cup of the flour. Cover the bowl
with plastic wrap and set aside at
room temperature while preparing the
other ingredients. The sponge may
even begin to rise slightly before you
add it to the dough.
2. Cut the butter into six to eight
pieces and combine.with the sugar
and salt in the work bowl of a food
processor, fitted with the metal blade.
Pulse at 1-second intervals until the
mixture is soft and smooth, scraping
the inside of the bowl several times to
ensure even mixing. Add the eggs, one
at a time, and process until smooth. If
the mixture appears curdled, continue
to process for about one minute
longer, until it looks smoother. (It
may remain somewhat curdled in
appearance.) Add the remaining 1-
1/4 cups of flour, then scrape the
milk-yeast-flour mixture from its bowl
with a rubber spatula. Pulse at 1-sec-
ond intervals until the ingredients
form a soft, smooth dough. Then
process continuously for 15 seconds.
3. Remove the work bowl from the
base and remove the blade.
Turn the dough out onto a gener-
ously floured work surface and fold it
over on itself several times to make it
more elastic. Press the dough into a
rough rectangle, about 9 x 5 inches.
Fold each side one inch in toward the
center and press firmly to seal. Then
FRITTATAS on page 148
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