Brioche type bread dough

Soft and fluffy, the ultimate slightly sweet bread dough, with a brioche type texture. Make this dough up into rolls, loaves, plaits etc. Deliciously moreish!

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Ingredients

330 g water
70 g oil
1 egg
700 g strong white bread flour
70 g caster sugar
13/4 tsp salt
1 tbsp S&P even-rise dried yeast
2 tsp S&P flour booster

Instructions

Put the water and oil into the bread machine pan. Add the egg.
Add the flour, sugar, salt, yeast and flour booster.
Set machine to the dough setting. When the machine cycle has finished, remove the dough from the machine.
Place on a lightly floured surface, knead with your hands for a minute.
Divide and shape your dough as you wish. To get perfect even rolls it is best to weigh each piece. A guide is 60g for an average size roll. Shape the pieces by kneading into a small ball, with a smooth top.
Place the rolls, or loaves into a greased tin. Cover with cling film and leave to rise for 45 minutes or until doubled in size.
Preheat oven to 160C. Bake for 25 minutes for a loaf or 20 minutes for rolls.
Remove from the oven and leave to cool in the tin for 5 minutes. Then remove from the tin and leave to cool completely on a wire rack.