BRIOCHE INSTANTANNEE

Ingredients:

1/2 lb. flour
6 oz. granulated sugar
3 oz. butter
4 eggs
4 tbsp. milk
1 large tbsp. rhum
a little spoon of salt
3/4 oz. yeast


Break 3 eggs into a dish, add the flour and the salt and mix until there are no lumps.   Add in this order the 4th egg while continuing to stir with a wooden spoon, the milk in which the sugar has been melted, the rhum, the softened butter and the yeast which has already been melted in a spoonsul of water.  Mix well, allow the dough to rise, then pour into a buttered mould, placing some buttered paper on top.  If the oven is thoroughly hot, 30 minutes cooking is enough.