Fate a Brioche (Brioche Paste)

Ingredients

• 1 lb. flour
• 4 oz. butter
• 2 or 3 eggs
• k oz. yeast
• £ gill milk
• 1 teaspooonful caster sugar
• a pinch of salt

Method

1. 1

   Mix the yeast with a little tepid water; add sufficient flour to make a sponge paste and allow to stand for an hour.

2. 2

   Put the remainder of the flour in a basin, add the salt and sugar, break and beat up the egg.

3. 3

   Melt the butter in a little warm milk.

4. 4

   Stir this gradually into the yeast and then mix with the flour, working into a dough.

5. 5

   Knead well for a good quarter of an hour.

6. 6

   Allow to rise for about two or three hours in a moderate temperature.

7. 7

   Then shape and bake.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 524. The excerpt below is the record exactly as published.

Fate a Brioche (Brioche Paste). — 1 lb. flour, 4 oz. butter, 2 or 3 eggs, k oz. yeast, £ gill milk, 1 teaspooonful caster sugar, and a pinch of salt

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