Savory brioche bread: culinary art and classes

Savory Bread Brioche

Today is really a frosty morning. Stand still in front of my Pc makes me even more chilly; luckily there is with me a beautiful “warmer” which I donated myself a few days ago. It’s a wonderful thing, a kind of electric hot-water bag, a pillow that you can attach to the power supply and after 5 minutes it is ready to give you a couple of hours of absolute warmth. No more cold hands! Who invented it deserves the maximum award.

So, let’s come back to serious things…

Because of it’s always cold in my kitchen and there is no heating, I decided to prepare something to bake in oven. I had in mind a savory brioche bread, with radicchio (red chicory) from Treviso and Gouda cheese.
The result is a soft bread that melts in your mouth, simple culinary art, and really tasty. Suitable such as bread, to accompany the dishes of an “important” meal or to be the indisputable star of a snack-dinner with friends.

Judging by the result I think I’ll insert this delicious soft bread in my cooking classes at home, next summer. So, if you’re on holiday and come in Tuscany, don’t forget to call CuocheinVacanza:…we come directly to wherever you’re staying to prepare the tastiest tuscan dishes with you.

Down here the recipe, all for you!

Savory Bread Brioche

Savory Brioche Bread

Prep time: 1 hour + 1 hour and half to grow

Cook time: 30 minutes
Total time: 3 hours

Ingredients

1 cupwhole milk
1 ozbeer yeast (or 1 packet of instant beer yeast)
1 tspsugar
1egg
4 cupall purpose flour
2 ozolive oil
1 ozsalt
7 ozred chicory (trevisano or other)
4 ozgouda cheese
2 ozparmigiano (or grana) cheese
1egg yolk (for brushing the bread surface)

Cooking Directions

Heat the milk for about 3 minutes (up to about 104 °F) and add the yeast and sugar. Expect 5 minutes.
In a large bowl pour all other ingredients and then combine the milk with yeast and sugar.
Knead everything with your hands (or a robot) until dough is soft but not sticky. In this last case you add a tablespoon of flour.
Cover the dough with a plastic wrap and expects about 1 hour.
Obviously if you use instant yeast do not wait.
Scratch the cheese into large crumbs.
Wash the trevisano, dry and cut it into strips with a knife, and then shred it.
Heat a pan, fry a chopped onion in a little ‘oil.
When the onion is wilted turn off the fire and skip the trevisano chicory into the pan with the fried onion. Add salt and pepper.
Take the dough and stretch it out on a board. With the help of a rolling pin try to form a rectangle about 5mm thick.
Cut the rectangle into 2 long strips.
Mix cheeses to trevisano chicory seasoned and spread this filling on each rectangle of dough.
Close each strip to form 2 “rolls” of stuffed pasta.
Intertwine the two cylinders and then close the ends to form a crown.
Let rise again for 30 minutes.
Brush the crown surface it with the yolk.
Cover a baking sheet with parchement paper and cook the “crown” in the oven at 400°F for about 30 minutes.