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Pâte à Brioche
The Lutece Cookbook
by Andre Soltner with Seymour Britchky,
1995, Alfred A. Knopf
ounce fresh yeast (or 1 envelope active dry yeast)
cup water (or milk), lukewarm
pound all-purpose flour, sifted
scant teaspoon salt
pound (2 sticks) unsalted butter, softened
1. Put the yeast in the bowl of an electric mixer (or in a mixing
the lukewarm water
(or milk), and blend the yeast and the liquid.
Add 1/4 of the flour and stir it well. Cover the bowl with a cloth, set it in a warm place, and let it
double in volume - about 10 to 15 minutes, depending on the temperature of
Add the salt, sugar, the remaining flour, and 4 of the eggs. Mix in the electric mixer, at medium speed, until the dough starts
to pull away from
the sides of the bowl - about 4 minutes (about 8 minutes
Add the remaining 2 eggs, one at a time, mixing the first egg in
thoroughly before adding the second.
Add the butter. Mix with the electric mixer at low speed for about 1 minute,
or mix by hand. Cover the
bowl with a cloth. and set it in a warm place until it doubles in volume -
about 1 to 1 1/2 hours.
Punch the dough a few times to make it collapse.
Refrigerate for 3 hours (or enclose it in plastic wrap and
To make an even finer brioche, increase the butter to 3/4 pound.
(This dough will be a little more difficult to handle.
prepare a loaf of brioche bread, put the dough in a buttered bread pan
that has been lined with buttered parchment paper. Let the dough rise in a warm place until it has doubled in size -
about 20 minutes. Bake in a
preheated 325-degree F. oven for 25 minutes.
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