French Brioche

Ingredients

• I yeast cake
• ¾ pound butter
• ¼ cup lukewarm water
• 2 teaspoons salt
• 4 cups wheat flour
• 2 tablespoons sugar
• 7 eggs

Method

1. 1

   Dissolve yeast in lukewarm water, then mix with enough flour to form a soft ball.

2. 2

   Let rise in warm water.

3. 3

   Combine remaining flour with butter, salt, sugar, and eggs.

4. 4

   Mix in the risen yeast mixture.

5. 5

   Let rise until doubled, then refrigerate for at least 12 hours.

6. 6

   Shape and bake at 425° for about 20 minutes.

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 10. The excerpt below is the record exactly as published.

French Brioche I YEAST CAKE 34 POUND BUTTER 14 CUP LUKEWARM WATER 2 TEASPOONS SALT 4 CUPS WHEAT FLOUR 2 TABLESPOONS SUGAR 7 EGGS

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