Wheat Flour, Sugar, Wheat Gluten, Egg and Egg Yolk Powder, Dried Yeast (Emulsifier: Sorbitan Monostearate), Salt, Flour Treatment Agent: Ascorbic Acid
Preparation & Storage
- BREAD MACHINE.Put 200ml of milk and 75g of diced soft butter along with the contents of this bag into the machine. Switch on using the Basic Light or Sweet program.HANDMADE.Pour the contents of this bag into a large bowl. Mix in 200 ml of warm milk and 75g of softened butter.Knead well or use a mixer for 6 minutes until you have a good elastic dough. Cover the bowl and leave in a warm place for 30 minutes.Shape the dough into a ball and put it seam side down into a greased brioche, loaf or cake tin. Cover with a clean, damp tea towel and leave in a warm place to rise to 1 hour. Set the oven to 180°C / gas mark 6.Uncover the risen dough and moisten the top generously with milk or beaten egg. Put it in the oven.Bake the brioche for around 25 minutes until it is golden. Allow to cool on a rack.
Store in a cool, dry place.
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