Brioche

Ingredients

• Four ounces of Flour
• Half an ounce of Yeast
• Half a gill of warm Water
• Twelve ounces of Flour
• Twelve ounces of Butter
• Nine Eggs
• Two ounces of Sugar
• One gill of warm Milk or Cream
• A good pinch of Salt

Method

1. 1

   Melt the yeast in the warm water, put the flour on a plate, make a hole in the centre and stir in the yeast, work it well together till a soft paste, cover it over and set it to rise in a warm place for an hour till it is double the size it was at first.

2. 2

   Mix the salt and sugar with the warm milk or cream, put the flour on a slab, make a hole in the centre and mix in the butter warmed, the milk and the nine eggs.

3. 3

   Work it lightly backwards and forwards to rub out all the lumps.

4. 4

   Mix the sponge and the dough when thoroughly incorporated, cover it over and set it in a cool place for twelve hours; then make it up and bake it in small moulds or in shapes like a penny loaf.

5. 5

   Bake it in a hot oven for about half an hour.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 78. The excerpt below is the record exactly as published.

Brioche. Ingredients for the Sponge, Four ounces of Flour. Half an ounce of Yeast. Half a gill of warm Water. Melt the yeast in the warm water, put the flour on a plate, make a hole in the centre an(J 246 Hian-OLASS COOKERY. stir in- the yeast, work it well together till a soft paste, cover it over and set it to rise in a warm place for an hour till it is double the size it was ^t first. Ingredients for the Dough, Twelve ounces of Flour. Twelve ounces of Butter, Nine Eggs. Two ounces of Sugar. One gill of warm Milk or Cream, A good pinch of Salt

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