Preparation info

  • Makes


    3 pound round loaf
    • Difficulty


Appears in

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook

The Cookbook Library

By Anne Willan

Published 2012

  • About

When the butter and fresh cheese in pain benit are pushed to the limit, Bonnefons calls his loaf “brioche,” a cakelike bread quite similar to the rich butter-and-egg-laden brioche of today.


  • cup (150 ml) light ale
  • 2 teaspoons (5


Make the starter and drain the fromage blanc or yogurt as directed in Luxury Bread, above. Combine the ingredients for the dough using the same method, adding the milk instead of the water, and the eggs with the drained fromage blanc and butter.

Continuing as directed, combine the starter and dough, knead the dough, and leave it to rise in a warm place until doubled in bulk, 1 to 2 hour