Hi - and in yet another old cookbook [How to Eat Better for Less Money - J.
Beard 1970] James Beard [sigh, my hero!] gives a recipe for a "quick" brioche
he uses to make sandwich hors d'ouerves. Here's the recipe for the bread and
QUICK BRIOCHE-he gives recipe for mixer and hand combination - adapt as
2 packages yeast
1/4 c warm water
1 1/4 c buttermilk
3/4 c butter, softened
1/3 c sugar
2 tsp baking powder
1 tb salt
5-51/2 c all purpose flour
Softenyeast in warm water in large mixer bowl, add buttermilk, eggs, butter
sugar baking powder sale ant 2 1/2 c flour. Blend at low then beat at medium
for 2 minutes. Stir in remaining flour by hand and knead till smooth [3-5
minutes]. Shpe into round loaves and place in greased large brioche molds or 1
lob coffee cans. Cover and let rist until light, about 45 minutes. Bake at
350 until golden brown and done, about 45 minutes - remove from oven and brush
tops with butter.
Slice the bread thinly and cut into rounds using a cookie cutter. Peel and
thinly slice 6-8 small white onions and chop a large bunch of parsley. Spread
the brioche rounds with mayonaise, top half with an onionslice and salt well.
Add the tops to the sandwiches and press down firmly, roll the edges first in
may and then in chopped parsley. Chill several hours before serving.