The actual preparation of the brioche involves very little trouble and can be made from bread dough on baking day. Now one point in making these sweet breads—there is just the same trick as in moulding the loaf of bread. One can learn by careful attention to details and with practice. Some stress may well be laid upon the lightness of the dough; for heavy, overrich dough that is poorly baked is injurious to health.
WATER ICING
Six tablespoonfuls of confectioner's sugar and sufficient water (boiling) to moisten.
BREST BREAD
Roll the dough into three strands about one inch thick and ten inches long. Fasten the three strands together and then braid. Place on a well-greased pan and let rise. Wash with egg and milk and then bake for twenty-five minutes in a moderate oven. Spread with jelly and then ice with water icing. Sprinkle with slightly browned cocoanut.
TO MAKE BRIOCHE USING BREAD DOUGH
When the bread is ready to put in the pan cut off one pound and place the dough in a bowl. Now place in a separate bowl
Yolks of two eggs,
One-half cup shortening,
Three-quarter cupful sugar.