3. Add the dissolved yeast and eggs to the dry ingredients, knead the mixture by hand or by machine until everything is integrated.
4. Add the butter, knead again until the dough becomes flexible, and until a fine, shiny and elastic mixture is obtained.
5. We must knead for around 20 minutes.
6. Reserve the dough in a previously greased bowl, cover with a clean cloth or plastic wrap and let it 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 let it ferment again for another 30 minutes.
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