This loaf recipe is adapted from Puffy Gal’s Brioche Rolls post (https://www.lonjevity-foods.com/forum/recipes/brioche-style-rolls). I made the first few batches by mixing the dough in the bread machine on the dough setting, then proofing dough in the loaf tin for an hour before baking in the oven for 20 mins at 180°. When my results continued to turn out light and soft in texture, I decided to try putting the ingredients in the bread machine and letting it go the whole hog. Based on my previous results with a start to finish loaf in the machine, I was quite surprised by how it turned out. I used the “sweet dough” setting, and the loaf rose even more than my oven version and was lighter and softer. Toast really well too. RECIPE ▪50g fibre flour original ▪180g fibre flour ultra fine ▪10g vital wheat gluten ▪10g diastatic malt powder ▪3 tbsp/ 45g butter (softened) ▪185ml liquid - weigh 2 eggs, then fill up to 185 ml with warm milk (I used almond milk) - Add tsp honey to milk to activate the yeast ▪2 to 4 tbsp sweetener (I use 2 tbsp Allulose or Fibre sugar) ▪8 g yeast Method 1 - Oven 1. Put the warm liquid and soft butter in the bread machine pan 2. Whisk dry ingredients together and put on top of the liquid 3. Turn on "dough” setting 4. preheat oven to 180° 5. When the machine is done, knockdown dough and shape into a loaf 6. Put in a greased loaf pan, cover and allow to proof for 1 hour in a warm place 7. Bake at 180º (fan oven) for 20 minutes 8. Turn loaf out onto cooling rack until cool Method 2 - Bread Machine 1. Put the warm liquid and soft butter in the bread machine 2. Whisk dry ingredients together and put on top of the liquid 3. Turn on “sweet dough” setting 4. When the machine is done, turn the loaf out onto cooling rack until cool Slice and eat, or slice toast and eat!