recipe- depending on what one wants to use it for. I tried another recipe a few years back, didn't like the result and figured it was because it is so humid here. When making brioche I use only really good quality butter that is not watered down and as good quality of flour as I can get. I'm sure you both (Marg & Joe) do the same.

Marg- if you cannot find Julia's recipe I will type it out for you. Let me know if you need me to do this. Yes, it is amazing the difference in amounts of butter and eggs.

Joe- yes-it is possible the food processor had a lot to do with the results. I bit the big one a few years back and bought a Robot Coupe commercial processor. I would give up my CAR before I would give it up. The results I get with it are night and day different than when I use my Cuisinart. Maybe some day you will make the decision to do the same.