Savory brioche bread can be made with a mixer, a bread machine, or by hand. This brioche is really soft and light, and besides being stuffed, it’s also great for breakfast in the morning. It is also an excellent alternative to the gastronomic panettone made for the Christmas holidays.

Discover other savory leavened recipes:

Difficulty: Very Easy
Cost: Economical
Preparation time: 25 Minutes
Cooking methods: Oven
Cuisine: Italian
Seasonality: Fall, Winter, Spring, Summer

Ingredients

4 cups all-purpose flour (W 260)
3 egg yolks
7 tbsps butter (or margarine)
1 cup water
2 tbsps sugar
2 tsps salt
1.5 tsps fresh yeast
3.5 tbsps milk (for brushing)

Tools

1 Bowl
1 Work surface
1 Loaf pan
1 Brush

Steps

Dissolve the fresh yeast in the water with the sugar in a large bowl.
Add the flour and eggs, then knead well. Transfer to a lightly floured work surface. Work the dough until smooth and homogeneous.
Then add the softened butter or margarine a little at a time, and continue kneading.
Add the salt last.
Transfer the dough to a bowl, cover with plastic wrap and let rise in a warm place, about 75°F until doubled in size.
Deflate and turn out onto a lightly floured work surface. Divide the dough into 4 pieces and shape into balls.
Place them in a previously buttered loaf pan. Brush with room temperature milk and cover with plastic wrap. Let rise in a warm place until doubled in size.
Preheat the oven to 375°F and bake for about 25 minutes. Do the toothpick test, if it isn’t dry, continue for another 5 minutes.
Remove from the oven, immediately take out from the pan, and cool on a rack.
Slice the brioche bread and fill as desired.