Ordinary Brioche Paste

Ingredients

• one Ib. of flour
• one-quarter oz. of very fresh, dry yeast
• one-quarter oz. of salt
• one and one-half oz. of sugar
• two tablespoonfuls of milk
• four oz. of butter
• six eggs

Method

1. 1

   Sift flour, make a hollow, and mix yeast with tepid water to form a leaven.

2. 2

   Let it ferment.

3. 3

   In another hollow, mix salt, sugar, milk, butter, and eggs.

4. 4

   Combine with flour gradually, knead until light, adding eggs one at a time.

5. 5

   Add remaining butter and leaven, mix well, and let ferment for 10-12 hours.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 399. The excerpt below is the record exactly as published.

ORDINARY BRIOCHE PASTE (1) Sift one Ib. of flour on to the board; take a quarter of it, make a hollow in it, and put therein one-quarter oz. of very fresh, dry yeast. Mix the yeast and the flour with a little tepid water, so as to obtain a soft paste which is the leaven. Roll this paste into a ball; make two slits in its top, at right angles to one another, and place it in a small basin. Cover the latter, and put it in a somewhat warm place, that the leaven may be sure to ferment. (2) Make a hollow in the remaining flour, and put into it one- quarter oz. of salt, and one and one-half oz. of sugar, together with two tablespoonfuls of milk

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