Brioche Paste

Ingredients

• Two pounds of flour
• eight ounces of butter
• one ounce of yeast
• four large or six small eggs
• one-half of a gill of milk
• two teaspoonfuls of castor sugar
• salt

Method

1. 1

   Mix the yeast with a little tepid water, stir in sufficient flour to form a stiff batter, and let it stand for one hour in a warm place.

2. 2

   Put the remainder of the flour into a bowl, add a good pinch of salt and the beaten egg.

3. 3

   Warm the milk, melt the butter, add gradually to the yeast, etc., then mix together the contents of the two bowls, and knead well for at least fifteen minutes.

4. 4

   Cover, let it remain in a moderately cool place for two or three hours, then shape or mold as desired, and bake in a brisk oven.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 161. The excerpt below is the record exactly as published.

Brioche Paste. INGREDIENTS. — Two pounds of flour, eight ounces of butter, one ounce of yeast, four large or six small eggs, one-half of a gill of milk, two teaspoonfuls of castor sugar, salt

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