Brioche

1 lb Flour, bread 1/2 oz Salt

1 1/2 oz Sugar 5 lg Eggs

1/2 oz Yeast, fresh, active 8 oz Butter, unsalted

In a bowl, mix the flour, sugar, yeast and salt. Blend well. Add eggs and continue mixing until dough is smooth.

Add butter in 4 stages, working each piece into the dough before adding more.

Continue mixing until dough is very elastic and clings to the spoon. Cover with plastic and chill for six hours.

Unwrap the dough and cut it in half. Shape each half into a ball and then work into a loaf with the palm of the hand. Place each loaf into a clean loaf pan and let stand in a warm spot.

When the dough has become slightly puffy, deflate with hands. Allow the dough to rise again, to the top of the pan.

Bake in a preheated 350 F oven for about 45 minutes, until the dough pulls away from the sides of the pan and is golden brown.

Turn loaves out of the pans and let them cool on a wire rack. (Only one loaf is used in this recipe.) Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou's Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge
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