Savory Brioche is a BASIC PREPARATION for a delicious, very soft savory leavened dough that is prepared in very little time with an infallible recipe! The savory brioche is a variation of my MILK BRIOCHE and the SOFT YOGURT BRIOCHE which are sweet, and it is the base for my VERY SOFT SAVORY DANUBIO. To prepare the savory brioche recipe you can knead by hand or with a mixer, although it is not essential because the dough is very simple. You can also use the savory brioche recipe to prepare the SAVORY ROSE CAKE pizza style! You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups Manitoba flour
- 1 3/4 cups all-purpose flour
- 1 cup + 2 tbsp milk milk
- 3 1/2 tbsp butter
- 1/2 cup grated Parmesan
- 1 1/4 tsp brewer's yeast
- 1 egg
- 1 tsp salt
Preparation
Put the Manitoba flour together with the all-purpose flour and the dry brewer’s yeast into the mixer bowl.
Add the grated Parmesan, the egg, and the slightly warm milk.
Do not overheat the milk, as high temperatures could kill the brewer’s yeast.
Knead quickly with the hook.
Finally, add the soft butter and the teaspoon of salt.
Knead vigorously to obtain a well-homogeneous and soft dough.
Cover the bowl with plastic wrap and let it rise for at least 3 hours.Your savory brioche dough is ready, use it to prepare the savory leavened doughs you prefer!
Bake the savory brioche in the oven at 350°F for 30-40 minutes depending on the preparation you made.
Storage
The savory brioche should be prepared and used immediately, but you can store it in the fridge for one day, putting it right before rising.
