Brioche-II

Fresh yeast, in the exact quantity given, must be used for this recipe. Even a novice can successfully make brioche with

this very old recipe, which is easy and extremely good.

8 oz. flour

1 oz. yeast

2 eggs

1

½ tablespoons sugar

½ teaspoon salt

4 oz. plus

1 tablespoon butter

3 fl. oz. warm water

Sift the flour into a large, warmed mixing bowl. Using your fingertips, crumble the yeast into the flour.

In a small bowl, using a wooden spoon, lightly beat the eggs, sugar and salt together. Make a well in the centre of the flour and yeast and pour in the egg mixture. Beat well with a wooden spoon to combine the ingredients thoroughly.

In a small saucepan, melt 4 ounces of butter over low heat. Do not cook the butter; it should be just melted and warm. Add the melted butter and warm water to the flour mixture. Beat well until the batter is well mixed and bubbly.

Cover the bowl with a clean cloth and leave it in a warm place to rise for 1

½ to 2 hours or until the mixture has doubled in size.

Preheat the oven to hot 425°F (Gas Mark 7, 220°C). Grease a fluted 1-pint brioche tin with the remaining tablespoon of butter. The tin should be well greased, so use more butter if it is necessary.

Pour the risen batter into the prepared tin, using a spatula to scrape out all the batter. Place the tin in the centre of the oven for 10 minutes. In this time the brioche will have risen and become golden brown on top. Lower the oven temperature to fairly hot 375 °F (Gas Mark 5, 190°C). Bake for a further 20 minutes. If the top gets very brown, cover it with a piece of aluminium foil.

Remove the brioche from the oven. To be sure it is done, insert a skewer into the middle. If the skewer comes out clean, the brioche is done.

Allow the brioche to cool in the tin for 20 minutes before turning it out.

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