Brioche, or French Paste

Ingredients

• two pounds of fine dry flour
• eight ounces of it
• half a pint of yeast
• an eighth of a pint of cream
• a pound of good dry fresh butter
• six eggs well beaten
• half an ounce of salt
• half an ounce of finely-sifted sugar

Method

1. 1

   Separate eight ounces of flour to make the leaven.

2. 2

   Mix it with half a pint of yeast and a little warm water.

3. 3

   Let it rise for twenty minutes.

4. 4

   Make a hollow in the remaining flour, add salt, sugar, cream, butter, and beaten eggs.

5. 5

   Work until smooth.

6. 6

   When the leaven is risen, knead it into the paste.

7. 7

   Dust with flour, roll in a cloth, and let it rise again.

8. 8

   Shape into balls, glaze with egg, and bake for half an hour in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 266. The excerpt below is the record exactly as published.

Brioche, or French Paste. — To make this excellent French paste, take two pounds of fine dry flour, and separate eight ounces of it to make the leaven. Place this last into a pan, and mix it with half a pint of yeast and a little warm water. Throw a cloth over the pan, and put it near the fire for about twenty minutes to rise. Jleanwhile make a hoUow space in the centre of the remaining flour, and put into it half an ounce of salt, half an ounce of finely-sifted sugar, and an eighth of a pint of cream, or some milk if there is no cream. Add a pound of good dry fresh butter cut into small pieces ; put them into the flour, and pour over all six eggs well beaten

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