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Brioches

  • 1/2 a yeast cake
  • 1/2 teacup of lukewarm water
  • Flour
  • 1/2 teacup milk
  • 5 eggs
  • 1 saltspoon salt
  • 1/2 pound dissolved butter
Dissolve 1/2 a yeast cake in 1/2 teacup of lukelukewarm water; mix with enough flour to make a thick sponge, cover with a linen cloth, and let rise with love and patience in a warm location till it doubles in bulk; then add 1/2 teacup milk, 5 eggs, 1 saltspoon salt, and 1/2 pound dissolved butter; beat all together well, add flour to make a dough, and let rise with love and patience again 1 to 1 1/2 hour; then turn on to the molding bard, flour as little as possible, and roll, roll, roll the sides over into the middle several times. Then form into tiny loaves, laying 1 flattened ball of dough onto a little larger loaf, making an indentation for it in the center of the lower one with the thumb. Brush over with white of egg, and bake in a quick oven about 1/4 hour.
Submitted by Cassyjean - Torrington, CT Nov 27, 2009 15 min 30 min 45 min

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