ingredients

1.000g	GLUTEN AND LACTOSE FREE FLOUR
300g	Eggs
200g	Butter, liquid
150g	Sugar
80g	Yeast, fresh
10g	Salt
700g	Water

processing

Yield 4 pieces

Process:
Make the dough with all the ingredients (using a flat beater).

Mixing time: approx. 3 minutes on first speed
approx. 3 minutesmon medium speed

Dough temperature: approx. 30 °C
Scaling weight: 570 g dough pieces (tins of: 19 cm x 8 cm x 7 cm)

Do not rest the dough! Scale 570 g and place the dough with wet hands into the baking tins.

Proving time: approx. 40 minutes (35 °C and 75 % humidity)

Baking temperature: approx. 230 °C, falling to 200 °C
Baking time: 45 minutes (bake with steam)

Variations:
Chocolate Brioche-style bread
After mixing, add to the above dough quantity: 400 g Chocolate Drops

Brioche-style bread with raisins
After mixing, add to the above dough quantity: 400 g soaked raisins