Savory brioche braid: the recipe for a soft and delicious brioche
The savory brioche braid is a soft and delicious leavened product, perfect for any occasion. This is the rich and stuffed version of the classic pain brioché, the sweet bread typical of the French tradition. Our dough, made with oil instead of butter, is greedily enriched with cured meats and cheeses, packed in the shape of a braid and then baked in the oven. The final result will be a high product, soft and golden on the surface, ideal for a snack with friends, maybe in combination with pickles and sweet and sour vegetables, a different snack from the usual, a delicious and light dinner, enjoyed in full relaxation on the sofa and, again, a picnic or a trip out of town. Very simple, versatile and practical, it can be perfectly preserved even for some following days. Just try it and you won't regret it.
How to prepare the savory brioche braid
In a large bowl, mix the flours, add the crumbled yeast, oil, salt, a little pepper, sugar and milk 1 then start mixing with a wooden spatula.
In a large bowl, mix the flours, add the crumbled yeast, oil, salt, a little pepper, sugar and milk 1 then start mixing with a wooden spatula.
Transfer the mixture onto a work surface and knead vigorously until a smooth and homogeneous dough will be obtained 2.
Transfer the mixture onto a work surface and knead vigorously until a smooth and homogeneous dough will be obtained 2.
Form a ball, transfer it to a bowl, cover it with a cloth 3 and let it rise for about 30 minutes.
Form a ball, transfer it to a bowl, cover it with a cloth 3 and let it rise for about 30 minutes.
Take the dough, roll it out into a square and spread over the cured meats and the diced cheeses 4.
Take the dough, roll it out into a square and spread over the cured meats and the diced cheeses 4.
Wrap the dough well, so that all the seasoning is inside 5, and knead for a few more minutes. Shape it into a ball, cover it and let it rise until doubling the initial volume (it will depend on the outside temperature).
Wrap the dough well, so that all the seasoning is inside 5, and knead for a few more minutes. Shape it into a ball, cover it and let it rise until doubling the initial volume (it will depend on the outside temperature).
Divide the dough into three parts 6 and stretch each part to form a sausage.
Divide the dough into three parts 6 and stretch each part to form a sausage.
Intertwine the three sausages and make a braid 7.
Intertwine the three sausages and make a braid 7.
Transfer the braid to a baking tray, lined with parchment paper 8, and let it rise for about 30 minutes.
Transfer the braid to a baking tray, lined with parchment paper 8, and let it rise for about 30 minutes.
Brush the surface of the braid with egg whisked with milk 9, then bake at 180 degrees C and cook for about 35-40 minutes, or in any case until it will be golden brown.
Brush the surface of the braid with egg whisked with milk 9, then bake at 180 degrees C and cook for about 35-40 minutes, or in any case until it will be golden brown.
After the cooking time has elapsed, take the braid out of the oven and let it cool, then cut it into slices and serve 10.
After the cooking time has elapsed, take the braid out of the oven and let it cool, then cut it into slices and serve 10.
Preservation
The savory braid brioche can be preserved, well covered with a kitchen towel, for several days. At the time of eating, cut it into slices and heat them slightly in a microwave oven, on a grill or in a preheated oven for a few minutes.
