Brioche

Ingredients

• a cupful of tepid milk
• a yeast-eake
• half a pound of flour
• one pound of flour
• seven eggs
• a teaspoonful of salt
• three quarters of a pound of butter
• three tablespoonfuls of milk
• two tablespoonfuls of sugar

Method

1. 1

   Make a leaven with milk, yeast, and flour.

2. 2

   Set aside to rise.

3. 3

   Sift flour, make a well, add eggs, salt, butter, milk, and sugar.

4. 4

   Work in flour gradually, then add leaven.

5. 5

   Knead until not sticky, let rise, then refrigerate for 12 hours.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 77. The excerpt below is the record exactly as published.

BRIOCHE. BREADS 209 Sandwiches prepared for a traveler's Innclieon should he made a little thicker and larger than directed above, as they must be hearty enough to constitute a meal. If wrapped in paraffin paper, thej' will keep fresh for a long time. TOASTED CHEESE SANDWICHES ]\Iake a tilling of grated cheese, toast the sandwiches on both sides, and serve them hot. Many kinds of sandwiches may be toasted. Sandwiches left over may be utilized in this way. BRIOCHE Brioche is a light bun. The mixture is also used for sav- arins and babas. See page 147. Make a leaven as follows : Add to a cupful of tepid milk a yeast-eake and half a pound of flour. Mix it well and set it in a warm place to rise until it is very light. It will take about an hour. Sift on to a rolling-board one pound of flour, and make a well in the center. Break seven eggs into a bowl, add a teaspoonful of salt, and beat the eggs enough to break them thoroughly. Cut three quarters of a pound of butter into pieces. Put three tablespoonfuls of milk and two tablespoonfuls of sugar

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