2370—Ordinary Brioche Paste

Quantities: one lb. of flour, seven oz. of butter, four fair-sized eggs, salt, a pinch of powdered sugar; one-third oz. of very dry, fresh yeast, and a little tepid milk.

(1) Make the leaven with a quarter of the flour, the yeast and the lukewarm milk, and set it to ferment while the paste is being prepared.

(2) Prepare the paste as already directed, and keep it fermenting as before for ten hours, taking care to arrest the process once.

The work is the same as in the preceding case, in every particular, except in regard to the amount of butter, which in this instance is only half as much; in regard to the amount of sugar, which should only be just sufficient to ensure the colouring of the paste; and finally in regard to its firmness, which should admit of the paste being worked with a rolling-pin.