Brioche #2

Yield: 12 Servings

Measure Ingredient
3 \N -(up to)
4 cups Flour
1 teaspoon Salt
2 tablespoons Sugar
6 larges Eggs
3 packs Dry yeast (or the equivalent cake yeast)
2¼ \N Sticks unsalted butter; softened slightly

From: baldrick@... (Michael Wenlock) Date: Fri, 23 Jun 1995 04:25:52 GMT This is excellent and is the real thing. It comes from a very good French restaurant in Chicago, called "Carlos'".

Sift dry ingredients into a bowl starting with 3 cups of flour. Toss in dry yeast. Add eggs and stir 10 minutes. Add softened butter and work into a bread dough. Add flour if needed. Turn into a lightly floured bowl. Let rise till doubled ( 1 hour or so). Punch down. Refrigerate until completely cool (½ hour or so). Form into two loaves. Place into well greased and floured pans. Let rise till it reaches the top of the pans. (1 hr or so) Bake at 350F until golden brown. (45 minutes to an hour) Remove and let cool on rack.


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