Brioche

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 sugar
  • 4 to 5 cups all-purpose flour
  • 4 eggs
  • ½ pound butter, cut in small pieces, softened
  • 1 teaspoon salt

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 gradually mix in the remaining flour and the salt. The dough will be dry and firm. Knead the dough with a machine or by hand until it is smooth and elastic, about 15 minutes. Put in a clean bowl, cover, and let rise for 2 hours. Punch the dough down and roll out on a lightly floured surface or divide into 2 equal parts, put in buttered loaf pans, let rise until double in size, and bake in a preheated 375°F oven for 30 minutes.

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