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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Momma's Brioche' Recipe

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This recipe for Momma's Brioche' is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Brioche':
9 cups flour
1/2 cup sugar
1 tsp. salt
2 pkg. active yeast
1 1/2 cup warm water
3 1/2 blocks margarine or butter softened
4 eggs
1/2 tsp. anise oil
About 1/2 cup of raisins
Cinnamon to taste

Glaze:
2 cups sugar
3/4 cup water
1/2 tsp. vanilla
1/2 tsp. margarine
Directions:
Directions:
Dissolve yeast in warm water. Add 2 tbsp of flour & 1 tsp of sugar in a large glass. Set aside. Sift flour & salt. Set aside. In a large bowl, cream 2 1/2 blocks of margarine or butter & then add sugar gradually. With an electric mixer, add one egg at a time until all eggs are blended well. Next blend 3 cups of the flour in butter, sugar & egg mixture. Slowly add yeast mixture and anise oil. Blend well. Add remaining flour. A little more warm water can be added to make dough easy to handle but not sticky. Knead dough until flour is well mixed. Cover dough in bowl with a towel or cloth & let rise until it doubles in size. Line counter or table surface with wax paper. Lightly flour wax paper. Punch dough down & divide dough in three sections. Melt remaining block of margarine & then set it aside. Place raisins in a colander & rinse with water. This makes them easier to place on dough. Take one dough section & roll out on wax paper about a 1/4 inch thick. Brush melted margarine on dough & then sprinkle with cinnamon and raisins. Roll dough like jelly rolls. Cut in 1/2 inch slices. Place on greased pans and let rise until doubled. Bake at 375º for 20 to 25 minutes or until golden brown.

Glaze : Cook sugar, water, vanilla & margarine in small pot on stove until mixture thickens. Brush over Brioche' while warm.
Personal Notes:
Personal Notes:
This recipe was handed down to Mom from an old lady that she called Ma Mair Lydia. I can say it is one that we all have fond memories of & love to eat.

 

 

 

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