Difficulty: Media Time: about 4 hours Servings: 2 brioche loaves   

Ingredients:

• 250 ml of warm water
• 330g Manitoba flour
• 330g of 0 flour
• 1 tablespoon honey
• 10g instant dry yeast
• 60ml of EVO oil from Le Fascine mill
• 2 eggs at room temperature
• 1 egg yolk
• 50g sugar
• 1 teaspoon of salt
• 2 teaspoons of milk

Preparation:

1. Dissolve the yeast in the warm water, adding a spoonful of sugar.
2. Let it rest for about ten minutes, until foam forms on the surface.
3. Meanwhile, beat the eggs.
4. Pour the flours, yeast, eggs, sugar and honey into a large bowl.
5. Mix with a wooden spoon and add the Olio EVO frantoio Le Fascine a drizzle while continuing to mix. Finally, add the sale. 
6. Once the dough is well mixed, transfer it to a well-floured surface and continue to work it until it is soft, elastic and not sticky.
7. Form a ball and leave it to rest in a lightly oiled bowl.
8. Cover it with a tea towel and let it rest for 2 hours.
9. Deflate the dough by squashing it with the palm of your hands and transfer it to a well-floured surface.
10. Divide the dough into two loaves and work them well to form two perfectly smooth loaves.
11. Place the loaves on a baking tray covered with baking paper, well spaced apart, and cover them with a tea towel, leaving them to rise for another hour.
12. Brush the loaves with the beaten egg yolk and milk and bake at 180° for 30 minutes, until the surface is golden brown.
13. Let it cool and sprinkle with icing sugar to taste.

Enjoy your meal from Frantoio Le Fascine!

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