French Fancy Bread

Ingredients

• 1 yeast cake dissolved in
• 3 cups sifted flour
• 1/2 cup lukewarm milk
• 1 cup butter
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 4 eggs

Method

1. 1

   Mix dissolved yeast with 1/2 cup of flour and salt to a light batter.

2. 2

   Cover with a cloth and set in a warm place to rise.

3. 3

   Cream butter in mixing bowl, add sugar gradually.

4. 4

   Beat in eggs, 1 at a time, and beat 2 minutes after each addition.

5. 5

   When yeast is light and spongy add to batter, mix in flour, and knead at least 5 minutes to a smooth dough.

6. 6

   Cover with a cloth and let rise in a warm place 3 hours.

7. 7

   When doubled in bulk turn out onto floured board, knead it well, then return to bowl, cover, and set in a cool place.

8. 8

   At the end of a half hour turn out dough on floured board again.

9. 9

   Lay aside 1/4 of it, and shape remainder into a round loaf.

10. 10

    Butter a deep round cake pan, put buttered paper in bottom and lay in loaf.

11. 11

    Roll reserved piece into a pear-shape, make an incision in center of loaf and insert the small end.

12. 12

    This forms the distinctive and decorative shape of the brioche.

13. 13

    Brush top with beaten egg yolk.

14. 14

    Place cake pan on a baking sheet and put into a moderately hot oven (375° F.).

15. 15

    As soon as brioche begins to rise (about 15 minutes) cover with buttered paper and bake 1 hour longer.

16. 16

    Test with broom straw; if it comes out clean the brioche is done.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 155. The excerpt below is the record exactly as published.

FRENCH FANCY BREAD {Brioche) 1 yeast cake dissolved in 3 cups sifted flour l/2 cup lukewarm milk 1 cup butter Yz teaspoon salt 2 tablespoons granulated sugar

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