Brioche

Ingredients

• one pound of flour
• one fourth of it, and add rather more than half a cake of compressed yeast
• half a gill of warm water
• an equal quantity of salt
• and sugar, about a teaspoonful
• two tablespoonfuls of water
• Three quarters of a pound of butter
• seven have been used

Method

1. 1

   Sift flour, take a fourth of it, and add yeast dissolved in warm water to make a sponge.

2. 2

   Let it rise.

3. 3

   Mix remaining flour with salt and sugar, add butter and eggs, then combine with sponge.

4. 4

   Let rise, then mold into two pieces, bake until golden brown.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 12. The excerpt below is the record exactly as published.

Brioche. — I suppose the very name of this delectable French dainty will call up in the min-d's eye of many who read this book that great " little" shop. An Grand Brioche^ on the Boulevarde Poissoniere, where, on Sun- day afternoons, scores of boys from the Lycees form en queue with the general public, waiting the hour when the piles of golden brioche shall be ready to ex- change for their eager sous. But I venture to say, a really fine brioche is rarely eaten on this side the Atlan- tic. They being a luxury welcome to all, and especially aromatic of Paris, I tried many times to make them, obtaining for that purpose recipes from French friends, and from standard French books, but never succeeded in producing the ideal brioche until I met with Gouf- fe's great book, the '^ Livre de Cuisine/^ after reading which, I may here say, all secrets of the French kitchen are laid bare ; no effort is spared to make everything plain, from the humble pot-au-feii to the most gorgeous monumental plat. And I would refer any one who wants to become proficient in any French dish, to that book, feeling sure that, in following strictly the directions, there will be no failure. It is the one book I have met with on the subject in which no margin is left for your On Bread. 19 own knowledge, if you liaye it, to fill up. But to the brioche. PARIS JOCKEY-CLUB RECIPE FOR BRIOCHE. Sift one pound of flour, take one fourth of it, and add rather more than half a cake of compressed yeast, dis- solved in half a gill of warm water, make into a sponge with a very little more water, put it in a warm place ; when it is double its volume take the rest of the flour, make a hole in the center, and put in it an equal quantity of salt and sugar, about a teaspoonful, and two tablespoon - fuls of water to dissolve them. Three quarters of a pound of butter and four eggs, beat well, then add another ^g'g^ beat again, and add another, and so on until seven have been used

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