The Spinach Brioche Bread is an easy and tasty recipe, perfect for a different lunch or dinner. It’s one of those leavened recipes I love to make, beautiful to look at and can be filled with whatever you like. Good both hot and cold, it’s ideal to bring on your trips. Try also these other suggestions
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Spinach Brioche Bread
- 4 cups Manitoba flour
- 0.14 oz fresh brewer's yeast
- 3.5 tbsps extra virgin olive oil
- 1 cup milk
- 1 egg
- 0.5 tsp sugar
- 2 tsp fine salt
- 14 oz spinach, cooked, boiled
- 10.5 oz smoked provola cheese (or mild)
- 5.3 oz ricotta
- 1 oz Parmesan cheese
- 1 egg yolk
- 1 tbsp sesame seeds
Tools for Spinach Brioche Bread
- Stand Mixer
- Rolling Pin
- Baking Pan
- Brush
- Pan
Steps for Spinach Brioche Bread
Before starting the preparation of the brioche bread, cook the spinach, you can use either frozen or fresh. After cooking them in lightly salted water, drain and set them aside.
In the bowl of the stand mixer, add the flour, sugar, and mix with the K beater. You can also knead by hand if you don’t have the machine. Knead by adding the lukewarm milk where you have dissolved the brewer’s yeast, then the oil and the egg.
Add the salt and mix well. Now remove the K beater and insert the hook attachment, continue kneading until the dough detaches from the bowl’s sides. If you are kneading by hand, the dough should be smooth and homogeneous.
Place the dough in a bowl covered and let it rest for about 4 hours, or until doubled. While the dough rises, prepare the filling. Mix the well-drained spinach with the ricotta and Parmesan, mix well with a fork. Adjust salt if necessary.
After the rising time, on a floured surface, roll out the dough with a rolling pin forming a rectangle. Spread the spinach over the entire surface, leaving the edges free, then add the cheese slices covering the spinach, then roll it up. Finally, place the roll in a baking pan, I used a bundt cake pan. To prevent sticking, I cut a sheet of parchment paper and placed it on the bottom.
Brush the surface of your Spinach Brioche Bread with the egg yolk slightly beaten with a teaspoon of milk, then decorate with sesame seeds, or even pumpkin seeds or other seeds.
Put in the oven, off, and let rise for another 30 minutes. Turn on the oven after removing the ring and when the oven reaches temperature, at 356°F, bake and cook for 30/35 minutes or until golden.
If it browns too quickly, cover the surface with parchment paper. Let it cool for about 10 minutes before serving it at the table.
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