Brioche
Product Description
This recipe is taken directly from the book, "Excellent Recipes for Baking with Fleischmann's Yeast." Published in New York by The Fleischmann Company in 1910.
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Brioche
1 cake FLEISCHMANN'S YEAST
1/2 cup milk, scalded and cooled
2 tablespoons sugar
1 cup butter
4 cups sifted flour
8 eggs
1 teaspoonful salt
Dissolve yeast and one tablespoonful sugar in lukewarm milk, add one cup of flour to make sponge. Beat well. Cover and set to rise in warm place, free from draft, until light - about three-quarters of an hour. To the rest of the flour add one tablespoonful sugar, butter softened, four eggs and salt. Beat all in well. Add sponge and beat again thoroughly; and the other four eggs, unbeaten, one at a time, beating thoroughly. Cover and let rise until light - about four hours, and beat again. Chill in refrigerator over night. In the morning, shape by rolling under hand into long strips about twenty-seven inches long and three-fourths inch thick, bringing ends together, and twist like a rope. Form into rings, place on well-buttered pans to rise. When double in size, glaze with white of egg diluted with water. Bake in a moderate oven fifteen minutes. Ice while hot, with plain frosting. Spread with almonds.
See recipe for plain frosting on page 40
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Brioche
1 cake FLEISCHMANN'S YEAST
1/2 cup milk, scalded and cooled
2 tablespoons sugar
1 cup butter
4 cups sifted flour
8 eggs
1 teaspoonful salt
Dissolve yeast and one tablespoonful sugar in lukewarm milk, add one cup of flour to make sponge. Beat well. Cover and set to rise in warm place, free from draft, until light - about three-quarters of an hour. To the rest of the flour add one tablespoonful sugar, butter softened, four eggs and salt. Beat all in well. Add sponge and beat again thoroughly; and the other four eggs, unbeaten, one at a time, beating thoroughly. Cover and let rise until light - about four hours, and beat again. Chill in refrigerator over night. In the morning, shape by rolling under hand into long strips about twenty-seven inches long and three-fourths inch thick, bringing ends together, and twist like a rope. Form into rings, place on well-buttered pans to rise. When double in size, glaze with white of egg diluted with water. Bake in a moderate oven fifteen minutes. Ice while hot, with plain frosting. Spread with almonds.
See recipe for plain frosting on page 40
