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Pte Brioche

The Lutece Cookbook
The Lutece Cookbook

by Andre Soltner with Seymour Britchky, 1995, Alfred A. Knopf

1/2 ounce fresh yeast (or 1 envelope active dry yeast)
1/4 cup water (or milk), lukewarm
1 pound all-purpose flour, sifted
1 scant teaspoon salt
1 teaspoon sugar
6 eggs
1/2 pound (2 sticks) unsalted butter, softened

1. Put the yeast in the bowl of an electric mixer (or in a mixing bowl). Add
the lukewarm water (or milk), and blend the yeast and the liquid.
2. 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 the room.
3. 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 by hand.
4. Add the remaining 2 eggs, one at a time, mixing the first egg in thoroughly before adding the second.
5. 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.
6. Punch the dough a few times to make it collapse.  Refrigerate for 3 hours (or enclose it in plastic wrap and refrigerate overnight.

NoteTo make an even finer brioche, increase the butter to 3/4 pound.
(This dough will be a little more difficult to handle.

To 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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