It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!


Brioche is a type of French bread made from a dough enriched with butter and eggs, giving it a tender, moist crumb and dark golden crust. Brioche comes in all shapes and sizes––dinner buns, hamburger buns, loaves, plain or with savory/sweet fillings.

Making brioche is one of those things that you probably just want to leave to the professionals and Homemade brioche takes some patience, but it's so rewarding when it comes out of the oven!. I have to admit, this homemade brioche recipe was pretty intimidating at first. After all, it’s French! What could be more intimidating than the masters of bread and pastry?


  • 6 eggs (at room temperature)
  • 1 cup unsalted butter (2 sticks/½ pound/230g, at room temperature)
  • 4 ¾ cups all-purpose flour (620g, divided)
  • 1 tablespoon active dry yeast (9g)
  • ¼ cup granulated sugar (50g)
  • 1½ teaspoons salt (8g)
  • ½ cup warm water (120 ml, about 120 degrees F/49 degrees C)
  • 2 teaspoons sugar (10g, dissolved in 1 tablespoon/15 ml water)

Day 1:

  1. Take out 6 eggs and 1 cup / 230g butter a few hours before you begin to bring them to room temperature. Prepare all other ingredients before starting.
  2. In the bowl of an electric mixer fitted with a paddle attachment, mix together 1 cup flour (130g), 1 tablespoon active dry yeast (9g), ¼ cup granulated sugar (50g), and 1½ teaspoons salt (8g), before adding ½ cup (120 ml) warm water (at about 120 degrees F/49 degrees C). Turn the mixer on at medium speed for a couple of minutes until well-combined.
  3. Now add in 1 egg at a time. Only add the next egg when the previous egg is well incorporated.
  4. Set the mixer to low. Add in 2 cups of flour (260g), a ¼ cup at a time, and let the mixer go until the dough is well combined.
  5. Turn the mixer off, and cut the 2 sticks of softened butter into small cubes/chunks. With the mixer on medium, add the butter in 6 separate batches, waiting until the butter is well incorporated after each batch before adding more.
  6. Set mixer to low. Now add in 1 3/4 cups of flour (230 grams), a ¼ cup at a time until the dough is well-combined. This dough will be very sticky (closer to a very thick batter) when it’s done.
  7. Use a rubber spatula to clean the dough off the mixing paddle, and scrape the sides of the mixing bowl. Cover the dough with a plate or plastic wrap and let it proof at room temperature (about 70 degrees F/21 degrees C) for 3 hours, until it doubles in size.
  8. After 3 hours have elapsed, punch and deflate the dough completely with a rubber spatula. Cover the dough with a plate again, and refrigerate it overnight until 3 hours before you’re ready to bake the next day.

Day 2:

  1. Remove the dough from the refrigerator. Divide it into two equal pieces. Shape them on a lightly floured clean surface, and place each into its own loaf pan. The chilled dough is a bit stiffer to work with, so you can use a rolling pin to help shape it into the desired width and length. If you do this, make sure to roll the dough lengthwise like a cigar when you’re done to ensure a rounded top to your loaf. Whatever you do, the dough should fit snugly in the loaf pan.
  2. Now, you can create plain loaves as I’ve described above, or you could create a braid or individual buns, as pictured. Totally up to you, the baker!
  3. Cover each loaf pan tightly with clear plastic wrap, and let proof at room temperature for about 2½ to 3 hours, until doubled in size.
  4. Preheat the oven to 350 degrees F / 180 degrees C while the dough is proofing. Bake for 37 to 40 minutes in the center of the oven. Tent the loaves with foil if the crust is getting too dark. While it’s baking, prepare the sugar water by mixing 2 teaspoons sugar with 1 tablespoon water until the sugar is completely dissolved. When the bread is done, remove from the oven, and immediately brush the tops of the bread with sugar water to give it that shiny finish.
  5. Let the bread sit in the loaf pan for 5 minutes to cool before transferring the loaves from the pans to a cooling rack. This cooling step is important so the bread does not fall apart.
  6. Once the bread has cooled completely, you can store it in a tight sealed container or zip-lock bag to keep it fresh. This bread is also heavenly when served slightly warm with softened butter.

Recipe Source : Judy's Homemade Brioche Recipe @ thewoksoflife


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