Brioche

Method

Take one pound of flour, ten ounces of butter, one ounce of German yeast, a teaspoonful of salt, a tablespoonful of sugar, seven whole eggs. Mix the yeast in about five tablespoonfuls of warm milk and water, and with it make a quarter of the flour into a paste. Place the other flour in the pan and the paste in the centre, first cutting it round with the knife, then cover it over with a cloth and let it stand in a warm place to rise a little; put it out on the slab and well work in the eggs, and after it leaves the hand clear, work in the butter and put it to rise again for five minutes in a cool place. It should always be made thus far over night and finished in the morning, as it really requires twelve hours’ standing. Make it into a round ball, bake in a plain round Charlotte mould or in small moulds in a moderate oven. A large brioche will require about one and a half hours to cook. If intended for a sweet it may have mixed with it some dried cherries, citron, lemon, and orange peel, or any other nice fruits, say about six ounces altogether, cut in dice shapes. Any kind of preserve may be sent to table with it as a compote.

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