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 INFINITIS TO CHOOSE FROM 10 Q45's 1994-1996's Starting from INFINITI: #1 car line in customer satisfaction $23,900 Dual front & side airbags, V8, leather, automatic, sunroof, pwr. windows, locks, tilt, cruise, security syst., memory seat, traction control, Bose sound syst. w/CD, alloys, home-link, ABS 1994 J30's Starting from $ 18,900 '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 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • think of • • • • • • • • • • Specializing in unique and unusual • • • • • • • • • • • • • • • • • When you think of GIFTS SHERWOOD! gifts for every occasion. Bridal Showers • Weddings • Anniversaries Birthdays • Holidays • Graduations GIFTS 30% OFF (most mfrs) Plus Complimentary Gift Wrapping • • • • • • SHOP SHERWOOD... IT'S ALWAYS WORTH IT! 6644 Orchard Lake Rd at Maple • • • • • • • • • • West Bloomfield • 810 855-1600 • • • • • • Mon-Thur 10-9 Tue-Wed-Fri-Sat 10-6 Sun 12-5 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 11 . •- • • • • • • • • • • • • 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 --\ ,—/ z'