Brioche

Ingredients

• 1/2 a yeast cake
• 1 teacup of lukewarm water
• enough flour to make a thick sponge
• 1/2 teacup milk
• 5 eggs
• 1 saltspoon salt
• 1/2 lb. dissolved butter

Method

1. 1

   Dissolve yeast in lukewarm water; mix with enough flour to make a thick sponge, cover with a cloth, and let rise till it doubles in bulk; then add milk, eggs, salt, and dissolved butter; beat all together well, add flour to make a dough, and let rise again 1 to 1.5 hours; then turn onto the molding board, flour as little as possible, and roll the sides over into the middle several times.

2. 2

   Form into tiny loaves, brush over with white of egg, and bake in a quick oven — about 1/2 hour.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 213. The excerpt below is the record exactly as published.

BRIOCHES. Dissolve ^ a yeast cake in 1 teacuji of lukewarm water; mix 276 BUNS, KUSKS, KOLLS, ETC. with enough flour to make a thick sponge, cover with a cloth, and let rise in a warm place till it doubles in bulk; then add ^ teacup milk, 5 eggs, 1 saltspoon salt, and ^ lb. dissolved butter

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