brioche

1. 1

   place flour, salt, sugar and milk powder into mixing bowl

2. 2

   activate yeast in a little water

3. 3

   add eggs and yeast plus sufficient water to form an elastic dough, knead lightly and place into proving cabinet.

4. 4

   allow to double

5. 5

   remvoe from prover, return to machine and add the softend butter, mix well- the dough will have a spongy effect

6. 6

   scale of: 50g for rolls; 550g for loaves

7. 7

   roll, shape, glaze, mould and prove.

8. 8

   Bake 200 celcius (400 F)

No additional tips available.