Pâte à Brioche ordinaire

Ingredients

• grammes flour, sifted
• grammes butter
• eggs
• grammes dried yeast
• grammes salt
• grammes sugar
• decilitre tepid water
• A little tepid water or milk

Instructions

1. Take a quarter of the flour, make a well in the middle, put in the yeast and slacken it with a little tepid water.
2. Add a few spoonfuls of water to work the flour into a soft dough — this is the leaven. Roll it into a ball, cut a double cross in the top, put it in a small terrine, cover it and keep it warm until it has doubled in volume.
3. Spread the rest of the flour in a ring and put 2 spoonfuls of tepid water or milk and 4 eggs in the middle.
4. Work it in and, when the whole is a compact mass, work the dough vigorously, breaking it and slapping it on the table.
5. Add the remaining eggs one by one, continuing to work it, until the dough has body and is quite smooth.
6. Have it absorb the salt and sugar dissolved in a little water, then add the butter softened to the consistency of the dough.
7. Combine by breaking the mass into small parts, brought back and spread one over another in turn.
8. Turn the doubled leaven out onto the dough and mix it in as for the butter.
9. Gather the dough into a terrine, cover it, and let it ferment 12 hours in a temperate place — breaking it after 5 or 6 hours to arrest the fermentation.