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Savory Brioche

March 9, 2014 by Peter Block 5 Comments

This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.

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.

Side angle in pan 500

 

45 degree piece 500

 

Angle in pan 500

 

Piece close 500

 

Ingredients (adapted from Eat, Love & Be Happy):

Brioche dough

1 tablespoon sugar
2 teaspoons (or 1 prepared package) active dry yeast
3 cups all-purpose flour
4 eggs
1 teaspoon salt
2/3 cup cold butter cut into small cubes

Brioche Filling
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.

Dough in mixer 500

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.

Garlic & parsley 500

In a skillet, add a tablespoon of butter and melt on medium heat.  Add the garlic, parsley and spinach.  Season with  salt and pepper.

Spinach & garlic in pan 500

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.

Dough rolled out 500

Spread over the spinach mix, then sprinkle with grated cheese.

Spinach topped 500

 

Cheese added 500

Using a sharp knife, cut the dough lengthwise in four strips.  Place the pieces one atop of the other.

Cut & stacked 500

Then cut the stack again into 6 stacks, width-wise.  Transfer the stacks carefully into a greased  bread pan.

Layered in pan 500

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.

60 degree angle 500

 

Side angle in pan 500

 

Loaf & piece straight 500

Serve and enjoy!

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Filed Under: appetizers, bread, Sides Tagged With: bread, cheese, dairy, vegetables

Previous Post: « Grilled Turkey Cheese Spinach Sandwich
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Comments

  1. Naureen

    May 8, 2017 at 9:25 am

    Hi Peter,

    I was wondering if it is possible to make these into little savory brioche muffins? I had these things called ‘brios’ in South Florida which where a savory bread rolled into/swirled with savory ingredients like zucchini and cream cheese, italian caprese, etc. and then baked and topped with some seeds. They looked like little individual-sized muffins with the ingredients perfectly folded in – was wondering if this recipe would produce something similar?

    Reply
    • Peter Block

      May 8, 2017 at 12:06 pm

      I think that would be a great idea. Let me know if you try it.

      Reply
  2. Mira

    March 14, 2014 at 11:42 pm

    Hi,
    I just finished reading your recipe and I am a bit confused:
    I didn’t see any water ( liquids ) in your dough ??
    Can yeast react without liquid ?
    Please explain…..thank you.
    ~~ Mira

    Reply
    • Chef Peter Block

      March 16, 2014 at 8:11 pm

      I went back to the recipe I used to make sure I did not miss anything. No water. The eggs must be the ingredient that provides the liquid. The dough did rise but as I recall, not as much as typical breads. It definitely rose during the baking process. I hope this explanation helps. The bread was awesome so do try it and let me know how it turns out.

      Reply
  3. Jelli

    March 9, 2014 at 7:18 pm

    Peter, this looks delicious! I love spinach and Gouda and homemade bread. What a fantastic looking loaf.

    Reply

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