Brioche

Ingredients

• lb. flour
• 4 to 6 oz. butter
• 1 tea-sp. sugar
• A pinch of salt
• 3 small eggs
• £ oz. yeast
• Warm water

Method

1. 1

   To make the sponge, sieve the flour and take a quarter of it.

2. 2

   Mix the yeast with a pinch of salt until smooth, add tepid water, and strain into the flour.

3. 3

   Mix to form a soft dough and let it rise in warm water.

4. 4

   For the dough, mix the remaining flour with 2 eggs, adding the third egg gradually.

5. 5

   Make a soft dough, work it until smooth, then mix in sugar, salt, and softened butter.

6. 6

   Drain the sponge, mix it lightly into the dough, let it rise for about 3 hours, then beat it down and let it rest in a cool place.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 892. The excerpt below is the record exactly as published.

Brioche \ lb. flour. 4 to 6 oz. butter. 1 tea-sp. sugar. A pinch of salt. 3 small eggs. £ oz. yeast. Warm water

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