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Brioche

1 cake compressed yeast 1/2 cup milk, scalded and cooled 2 tablespoons sugar 1 teaspoon salt 1 cup butter 4 cups sifted flour 8 eggs Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add one cup of flour to make sponge. Beat well; cover and ; add one cup of flour to make sponge. Beat well; cover and set to rise in warm place, free from draft, until light-about three quarters of an hour. To the rest of the flour add one tablespoon of sugar, butter softened, four eggs and salt. Beat all in well; add sponge and beat again thoroughly; add the other four eggs, unbeaten, one at a time, beating thoroughly. Cover and let rise until light-about four hours, and beat again. Chill in the refrigerator over night . In the morning, shape by rolling under hand into long strips about twenty-seven inches long and three fourths inch thick, bringing ends together, and twist like a rope. Form into rings; • Coffee Loaf Cake