Brioche Bread

Brioche Bread:

In a mixing bowl, mix 500gr of brad flour, 7gr of yeast, 65gr of sugar, and 1/2 tea spoon of salt (put salt and yeast in the opposite side of the bowl), then add 2 eggs and 60gr of butter in room temperature; I also add one teaspoon of orange blossom water (optional);

Add 15cl (150 ml) lukewarm (about 20 degrees centigrade/80 degrees fahrenheit) full fat milk to the mixture and mix it for about 5 minutes (I use food processor with a dough hook);

Create a ball with the dough and cover the bowl to rest and proof in room temperature for about 2 hours;

Remove the dough from the bowl and on a lightly floured work space (optional: incorporated about 1/4 cups of raisons and walnuts) form the dough, you can use the step by step instruction I have here;

Cover the dough with a kitchen towel and let it proof again for about 1-2 hours (until the dough is doubled in size);

Brush with egg whites and let it cook in 180 centigrade or 400 fahrenheit for about 20-30 minutes;

Serve with fruit jam and butter!


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