Yield: 1 Servings
|¼ cup||Warm water|
|¾ cup||Butter, softened|
|2 teaspoons||Baking powder|
|5 \N||1/2 c all purpose flour (up to 5)|
Hi - and in yet another old cookbook [How to Eat Better for Less Money - J.
Beard 1970] James Beard [sigh, my hero!] gives a recipe for a "quick" brioche he uses to make sandwich hors d'ouerves. Here's the recipe for the bread and the sandwich: -he gives recipe for mixer and hand combination - adapt as necessary!]
Softenyeast in warm water in large mixer bowl, add buttermilk, eggs, butter sugar baking powder sale ant 2½ c flour. Blend at low then beat at medium for 2 minutes. Stir in remaining flour by hand and knead till smooth [3-5 minutes]. Shpe into round loaves and place in greased large brioche molds or 1 lob coffee cans. Cover and let rist until light, about 45 minutes. Bake at 350 until golden brown and done, about 45 minutes - remove from oven and brush tops with butter.
SANDWICHES: Slice the bread thinly and cut into rounds using a cookie cutter. Peel and thinly slice 6-8 small white onions and chop a large bunch of parsley. Spread the brioche rounds with mayonaise, top half with an onionslice and salt well. Add the tops to the sandwiches and press down firmly, roll the edges first in may and then in chopped parsley. Chill several hours before serving.
Posted to Digest bread-bakers.v097.n047 From: Cherie Ambrosino <Cherie_Ambrosino@...> Date: 10 Oct 96 11:32:26