Brioche

Was apprehensive about trying this recipe but decided to go for it! Made a couple of changes having looked at different recipes. When seperating the egg to get the yolk for brushing, I added the extra egg whites to the mixture, and let it prove for 3 hours at room temperature, then for 35 minutes in an controlled over for 20 mines. then I put the dough into the tin, knocking back the dough every time I changed its surroundings. It continued to rise when I left it in the tin and has grown in the oven as well! The last change I made was letting my yeast bloom. Before adding to the recipe, I added one yeast sachet, with some sugar and water and allowed it grow before putting it into the flour as my research shows that it is more effective in this way rather than adding straight to flour and salt. I then cooked it in my oven on the bread setting which releases water throughout its cooking process to develop a good crust. After 44 minutes, I took it out of the oven. The top developed this amazing caramel colour and the inside feels lovely and soft and doughy, and the outside has a wonderful chewy crust. This ended up being a lovely recipe and my kitchen smells glorious !