Brioche type Bread

Directions

The flour is what we call it in Greece “flour for tsoureki", but this is the closest to that flour, I could find.

Dissolve yeast the luke-warm water and leave aside for 5 min

Dissolve sugar in the yeast-mix and leave aside for another 5 min

Put in the oil and the flour and knead, until our dough is soft but not sticky. If it is sticky, add a little flour every time, knead for a couple of minutes and check again. Put flour on your hands to manipulate the dough easier

Cover and leave aside until it doubles in volume (appr. 1 to 2 hours)

Cut the dough in two equal parts, if you want to make a loaf, or in several little balls, if you want to make hamburger-type breads. It makes appr. 10 hamburgers.

Oil our molds (two long molds of about 30cm)

Make each dough-part into little balls, and put in the molds, pressing them together, until both molds are half-full in height.

Cover and leave aside again, until it doubles in volume (appr. 1 hour)

Preheat oven in 220 C

Lower heat to 180 cup and bake -if possible- in a convection oven (bake with circulated hot air, not just heat) for 30 min, or until golden brown