Brioche Paste

• Flour, 2 lbs.
• yeast, ½ oz.
• salt and sugar, each

The brioche is a rich, light kind of unsweetened bun or cake, very commonly sold, and served to all classes of people in France, where it is made in great perfection by good cooks and pastrycooks. It is fashionable now at English tables, though in a different form, serving principally as a crust to enclose rissoles, or to make cannelons and fritters. We have seen it recomme