. . .r, make into a sponge with a very little more water, put it in a warm place; when it is double its volume take the rest of the flour, make a hole in the center, and put in it an equal quantity of salt and sugar, about a teaspoonful, and two tablespoonfuls of water to dissolve them. Three quarters of a pound of butter and four eggs, beat well, then add another egg, beat again, and add another, and so on until seven have been used; the paste must be soft, but not spread; if too firm, add another egg. Now mix this paste with the sponge thoroughly, beating until the paste leaves the sides of the bowl, then put it in a crock and cover; let it stand four hours in a warm place, then turn it out on a board, spread it and double it four times, return it to the crock, and let it rise again two hours; repeat the former process of doubling and spreading, and put it in a very cold place for two hours, or until you want to use it. Mold in any form you like, but the true brioche is . . . Read More