Brioche

Ingredients

• a quarter of a pound of flour
• half of a cake of yeast
• about two ounces of tepid water
• three quarters of a pound of flour
• seven eggs
• three quarters of a pound of butter
• a pinch of sugar

Method

1. 1

   Make a soft paste with flour, yeast, and water.

2. 2

   Mix remaining flour with sugar, eggs, and butter.

3. 3

   Combine with risen yeast paste, let rise for 8 hours, form into balls, brush with egg, bake until colored.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 84. The excerpt below is the record exactly as published.

Brioche. Take a quarter of a pound of flour, make a hollow in the center, in which put half of a cake of yeast, and moisten with a little tepid water (about two ounces) until the paste is soft, then put it in a saucepan, and leave it in rather a warm place. Then put three quarters of a pound of flour on a table, make a hollow in the center of !84 FRENCH DISHES. the flour, in which put a pinch of sugar, seven eggs, one by one, mixing each thoroughly with the flour before adding another, and three quarters of a pound of butter

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