brioche

Directions

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)