Brioche Bread for High Mass on High Holidays

Riâme ou Pain Bénit du 15 Août

Preparation info
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

This is what we called Le Pain du Saint Sacrement (the bread of the Holy Sacrament).

Ingredients

  • 2 cups unsifted flour
  • 2 tablespoons cornstarch
  • 1 envelope

Method

Mix the flour and cornstarch well. Add the yeast to one third of the flour mixture and just enough warm water to make a small softish ball of dough. Fill a bowl with warm water and immerse the “sponge” in it. Let stand 5 to 6 minutes, until the sponge comes popping up to the surface of the water.

Meanwhile make a well in the remainder of the flour; add 7 of the