1/2 cup milk
1/2 cup butter
1/3 cup sugar
1 tsp salt
1 package yeast
1/4 cup warm water
1 egg, separated
3 whole eggs, beaten
3 1/4 cup flour, sifted
Directions
Recipe by: Craig Claiborne 1. Scald milk and cool to lukewarm.
2. Cream butter, adding sugar gradually. Add salt.
3. Soften the yeast in the water.
4. Blend milk, creamed mixture and yeast. Add the egg yolk, whole
eggs and flour and beat with a wooden spoon for 2 minutes.
5. Cover and let rise in a warm place until more than doubled in
bulk, about 2 hours or less.
6. Stir down and beat thoroughly. Cover tightly with foil and
refrigerate overnight.
7. Preheat oven to hot (425F); place rack near bottom.
8. Stir the dough down and turn out onto a floured board. Cut off
slightly less than one quarter of the dough and reserve. Cut the
remaining dougn into 16 pieces and form into balls of equal size.
Place in well-greased muffin pan (2 /3/4 x 1 1/4 inches deep).
Cut the smaller piece of dough into 16 pieces and shape into smooth
balls. Moisten finger slightly and make a depression in each large
ball. Place a small ball in each depression. Cover and let rise in a
warm place until double in bulk, about 1 hour.
9. Beat the remaining egg white with a teaspoon of sugar. Brush over
brioche. Bake until brown, or 15 -
20 minutes.
Servings: 16 servings
American Brioche Recipe brought to you by Recipe Ideas
Categories: Beverage
The History of Recipes
It is quite feasible to prove the history of recipes far back into history, in fact as far back into recorded history as the ancient Egyptians, and potentially, even further back. Having said that, in the main part, these early records were just very simple hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history are a few tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. During Roman times 25BC a roman called Apicius wrote a few documents showing how to cook the recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the Romans made use of many different aromatic flavors, including many that are still in use today like thyme, mint and asafoetida. Closer to modern times, we find a couple of books dating from the fourteenth century ; a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the curry that is served today, but instead descriptions of the types of food on the tables of the rich and powerful of that period. Later, in the 15th century, people returning from the crusades brought back many new spices and herbs from the holy lands, including spices like basil and coriander. These new foods and spices led to an explosion in manuscripts on food, some of which are now in private collections. By the time we get to the twentieth century, cook books were starting to become popular mostly due to better eduction, people having increased spare time and a general increase in wealth. Like it or not, the introduction of TV gave us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this American Brioche recipe.
