Name: Brioche
Cuisine: United States
Ingredients: 2 tablespoons sugar; ½ cup warm milk; 4 eggs; 4 to 5 cups all-purpose flour; 2 packets active dry yeast; ½ pound butter, cut in small pieces, softened; 1 teaspoon salt

Preparation info

Difficulty
Medium

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

Use this recipe for the brioche necessary for coulibiac, or bake it in loaves. It can then be sliced and used to line molds or toasted and eaten with smoked salmon or buttered and eaten with tea or coffee.

Ingredients

2 packets active dry yeast
½ cup warm milk
2 tablespoons

Method

Dissolve the yeast in the milk with the sugar and leave in a warm place for 10 minutes. Mix in 2 cups of the flour, stirring until the mixture is like thick pancake batter. Cover and leave in a warm place until the sponge has doubled in bulk, about 1 hour.

Mix in the eggs. Add the butter and gr