TM
* 330ml Milk
* 550g Strong white bread flour
* 7g fast action Yeast
* 50g Olive oil
* ¾ teaspoon Salt
* 1 large Egg, beaten
* Oil for greasing
* 1 egg, beaten, for Brushing

===Method===
* The following morning, remove the bowl from the Fridge and allow to come up to room temperature.
* Tip the mixture into the TM bowl together with the other 275g Flour and the remaining ingredients.
* Knead, for '''4 minutes / Knead'''.
* Leave in the TM bowl until it is pushing up the MC.
* Shape into a ball and place in an oiled bowl and leave, covered until almost double its size.
* Divide into 6 - use your scales - trying not to deflate the Dough too much..
* Roll each piece into 'Sausages' about 20 cm in length.
* Hold them upright in front of you and attach the ends to each other.
* Take the first right-Hand braid and pass over the following two (2-3) under 4 and over the last two (5-6).
* At this stage, the first part finds itself at the end beyond braid 6 and braid 2 is found at the extreme right.
* You continue as before, so take what is now braid 1, pass it over 2 and 3, under 4, and over 5 and 6.
* Repeat these actions until the plait is complete and then seal the end.
* Cover and allow to Proove.
* Brush with the egg and Bake in a preheated Oven at 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour], for 50 minutes.
* You may wish to turn the Bread round after 30 minutes, if your Oven is like mine and cooks unevenly and I would recommend that you turn it upside down for the final 10 minutes of the cooking time.
* When Baked, allow to cool on a wire rack.
* This is my own recipe, but the plaiting method is explained at '''[http://djouza.over-blog.com/article-pain-aux-oeufs-86664280.html Ma Cabane aux Délices]'''.

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