3. Add the dissolved yeast and eggs to the dry ingredients, knead the mixture by hand or machine until everything is incorporated.
4. Add the butter, knead again until the dough becomes soft, and until you obtain a fine, shiny and elastic mixture.
5. We need to knead for about 20 minutes.
6. Reserve the dough in a previously greased bowl, cover with a clean cloth or plastic wrap and leave to rest in a warm place for 30 minutes.
Brioche bread:
1. We put the dough on a counter and divide it into pieces of about 50 grams, place them in a greased mold or on a tray and leave to ferment again for another 30 minutes.
See page 3
