This recipe for Savory Brioche has to be one of the coolest, most interesting recipes I have created. I am not so sure I did it correctly but it worked out so well. My wife could not get enough of it and that is the right person for me to keep happy. This bread is so light, so decadent, so flavorful. The concept of this bread is very similar to a croissant. The bread has a lot of butter and it is layered. The learning experience, though it did not affect the flavor or the look, is to make the top layer dough only.
Ingredients (adapted from Eat, Love & Be Happy):
1 tablespoon sugar
2 teaspoons (or 1 prepared package) active dry yeast
3 cups all-purpose flour
1 teaspoon salt
2/3 cup cold butter cut into small cubes
4 garlic cloves
5 oz grated smoked Gouda cheese
½ cup chopped spinach
1 cup fresh, coarsely chopped parsley
1 tablespoon butter
salt & pepper to taste
Place the flour, yeast, salt, sugar, and eggs in the bowl of an electric mixer fitted with the dough hook attachment. Mix on low speed to combine and knead, about 5 minutes. Be sure to scrape down the sides of bowl with a spatula. Start adding the butter, a little bit at a time. When all the butter has been added, increase the speed and continue mixing until the butter is fully incorporated into the dough. The batter should be smooth and a little shiny.
This step will take 6 – 8 minutes. Grease a bowl, put the dough in, and cover with plastic wrap. Let it stand in the fridge overnight or at least 4 hours. When you start the recipe again, mince the garlic and add it to the chopped parsley and spinach.
In a skillet, add a tablespoon of butter and melt on medium heat. Add the garlic, parsley and spinach. Season with salt and pepper.
Cook for about 2 minutes, just until garlic releases its flavor and the spinach begins to wilt. Set aside. Sprinkle the counter with flour and roll out the refrigerated dough (using a rolling pin or your hands) into a half-inch thick.
Spread over the spinach mix, then sprinkle with grated cheese.
Using a sharp knife, cut the dough lengthwise in four strips. Place the pieces one atop of the other.
Then cut the stack again into 6 stacks, width-wise. Transfer the stacks carefully into a greased bread pan.
Cover with a piece of plastic wrap and let rise for about an hour, or until doubled in size. Preheat your oven to 350°F. Remove the plastic wrap and bake the brioche for 35-40 minutes. Check the brioche half way through the cooking process. If the top is well browned, cover the brioche with a piece of foil. Let the brioche cool a few minutes before serving.
Serve and enjoy!