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Brioche Recipe

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This recipe for Brioche is from My Cookbook Compilation, 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:  
2 cakes yeast
1/4 c lukewarm water
1 c milk
2/3 c butter
1 tsp salt
1/2 c sugar
4 eggs, well beaten
4 1/2 c sifted flour
Melted butter
Directions:
Directions:
Soften yeast in water. Scald milk and add butter, salt, and sugar. Stir until butter melts. Cool to lukewarm, then add yeast and eggs. Beat in flour. Allow to rise in warm place 6 hours. Chill overnight or until ready to use. form quickly into small balls and place in greased muffin pans. Brush tops with melted butter and let rise until doubled in bulk. Bake in hot oven (400º) 20 minutes.

Twists -- Roll dough lightly to a rectangular sheet 1/2 in thick. Brush with softened butter and fold lengthwise into thirds. Cut into 1 inch slices, place on greased baking sheet and let rise until light. Lift each roll by ends and twist one end. Replace on baking sheet and let rise again. Bake as above.

Bowknots -- Twist strips of brioche dough lightly and tine in a bowknot. Bring the ends down and press to the pan.
Number Of Servings:
Number Of Servings:
2 dozen
Preparation Time:
Preparation Time:
1 hr plus time to rise
Personal Notes:
Personal Notes:
From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.

"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941

Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY

 

 

 

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