Brioche

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

one pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
ten ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one ounce of German yeast ↝ Yeast [Not included in a food category]
a teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a tablespoonful of sugar ↝ Sugar, NFS [Sugars and honey]
seven whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
about five tablespoonfuls of warm milk and water ↝ Milk, NFS [Milk, reduced fat]
six ounces altogether, cut in dice shapes ↝ Cherries, dried [Dried fruits]

Instructions (11)

Mix the yeast in about five tablespoonfuls of warm milk and water.
Make a quarter of the flour into a paste with the yeast mixture.
Place the other flour in the pan and the paste in the centre, first cutting it round with the knife.
Cover the paste 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 seven whole eggs.
After the dough leaves the hand clear, work in the butter.
Put the dough 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 Charlie mould or in small moulds in a moderate oven.
If intended for a sweet, mix in about six ounces of dried cherries, citron, lemon, and orange peel, or any other nice fruits, cut in dice shapes.

Original Text

Brioche.
(Brioche.)
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 table-spoonfuls 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 Charlie 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.

Notes

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