Brioche

Ingredients

• a quarter of a pound of flour
• two ounces of compressed yeast
• a gill of lukewarm water
• three-quarters of a pound of flour
• four tablespoonfuls of sugar
• a level teaspoonful of salt
• two eggs
• ten ounces of butter

Method

1. 1

   Make a leaven with flour and yeast in warm water.

2. 2

   Let it rise.

3. 3

   Combine remaining flour, sugar, salt, eggs, and butter.

4. 4

   Knead and let rise twice.

5. 5

   Shape and bake until golden.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 237. The excerpt below is the record exactly as published.

t an ounce of compressed yeast, dissolved in half a pint of lukewarm milk ; with the milk mix enough of the flour to form a thick batter in the middle of the flour ; cover the bowl, and let the batter rise in a warm place until it is foam- ing ; then add one ounce of sugar, half an ounce of salt, mix in the rest of the flour, and knead in six eggs, one at a time ; then mix in a pound and a half of butter, and knead in six more eggs, one at a time, and enough warm milk to make a batter thick enough to retain its form when dropped from a spoon upon paper; stir in a little sliced citron, or a few seeded raisins, and bake the cakes as directed above. BATH BTJNS. Beat to a cream half a pound each of butter and sugar ; add to it the yolks of eight eggs, and again beat the mixture until it foams; sift half a small saltspoonful of powdered tumeric and a level teaspoonful of salt with a pound and a quarter of flour; add a level tablespoonful of caraway- seeds to the sugar, eggs, and butter, and then very quickly stir in the flour ; put the batter thus made upon baking-pans well rubbed with butter, or covered with buttered paper, in pieces as large as an ordinary lemon ; on the top of each one put a teaspoonful of granulated sugar, or press well into the top of each a lump of loaf-sugar and a small cube of citron. Bake the buns in a moderate oven until a straw can be run through them without sticking. The same ingredi- ents can be made light by using half an ounce of compressed yeast, and then baked according to the directions for any raised cake. BRIOCHE. An excellent brioche or coffee-cake can be made as fol- lows : Make a leaven by mixing together to a soft dough a quarter of a pound of flour and two ounces of compressed SECOND-COURSE SWEETS. 44I yeast, dissolved in a gill of lukewarm water ; put it into a Uncooked Brioche. floured saucepan, put on the cover, and place the saucepan /fa* * Brioche or Coffee Cake. in another containing hot water, to swell the leaven quickly to double its size, but do not scald it ; then put on a gantry- 442 PRACTICAL AMERICAN COOKERY. board three-quarters of a pound of flour, two tablespoonfuls of water, in which four tablespoonfuls of sugar and a level teaspoonful of salt have been dissolved, two eggs, and ten ounces of butter

Cook this with the app: pantry check, scaling, and the assistant.