And here we are at the second much-awaited issue of November for the column Il Granaio – Baking time! For this occasion, I tried my hand at a perfect breakfast baked product, a super soft brioche bread that will stay soft even until the next day and won’t need to be microwaved like many homemade leavened products! Its dough is really special because it is partly made with potatoes and honey as a substitute for sugar! Just before baking, the braid of brioche bread is enriched with poppy seeds, which are very aromatic and fragrant because they contain many essential oils. However, what makes them truly important is the fact that they contain a real treasure trove of beneficial nutrients for health and well-being. First among them, Omega 6 fatty acids, oleic acid, and potassium, which help maintain low levels of bad LDL cholesterol in the blood and promote good cholesterol. This effect also benefits the heart and circulatory system. Moreover, they are rich in fiber, calcium, phosphorus, potassium, manganese, vitamins, and many more. This is why they promote metabolism, are deeply antioxidant, and even combat anxiety and stress! In short, there are no excuses not to fall in love with this fragrant and cloud-like soft dessert. Once baked, its aroma will intoxicate you, and you only need to garnish its surface with more honey to taste and a little powdered sugar to let yourself be pampered in a hug of taste and irresistible meltiness! A small pleasure to start the day in a good mood and with the right energy, don’t you think?

Difficulty: Difficult
Cost: Medium
Rest time: 4 Hours
Preparation time: 1 Hour
Portions: 10-12
Cooking methods: Oven
Cuisine: Italian

Ingredients:

2 1/2 cups all-purpose flour
2 cups whole wheat flour
3 potatoes (small (about 250 grams))
1 cup milk
1/2 cup acacia honey
2 tsp dry yeast
3 1/2 tbsp vegetable oil
as needed milk (for brushing)
as needed poppy seeds
1 pinch salt
as needed acacia honey
as needed powdered sugar

Preparation:

In a pot, boil the potatoes for about 25 minutes from when it starts boiling. The tines of a fork should pierce easily (fig. 1).
Once cooked and still hot, pass them through a potato ricer (fig. 2).
Transfer them to a large bowl, then add the oil (fig. 3).
Also add the honey and mix the mixture with a spoon (fig. 4).
Add and sift the two flours, adding them in two steps, before and after the yeast, continuing to mix (fig. 5).
Then add the yeast (fig. 6).
Soften by pouring in the milk gradually (fig. 7).
Incorporate the rest of the flour with the salt (fig. 8).
Knead directly in the bowl with your hands (fig. 9)
And then transfer to a work surface, if necessary, slightly floured (fig. 10).
You should get a smooth and homogeneous dough. Place it in a slightly oiled bowl (fig. 11).
Place in an oven turned off with the light on to rise for about 2 hours or until doubled in volume (fig. 12).
Transfer again to the work surface and with the help of a dough scraper divide it into nine equal-weight parts (fig. 13).
Round each part and seal it (fig. 14).
You should obtain balls that you will let rise for another hour (fig. 15).
Form ropes about 12 inches long and place them parallel on a slightly floured surface, this will make it easier to braid them. Create three sets of three ropes (fig. 16).
Brush them with a little milk (fig. 17).
Scent only the three central ropes of the three sets with poppy seeds (fig. 18).
Carefully braid the three sets of ropes, taking care to seal the two ends (fig. 19).
Transfer the braid to a loaf pan lined with parchment paper (fig. 20).
Let it rise one last hour or until the dough reaches the edges of the mold* (fig. 21).
Put in a preheated static oven at 320°F for about 40-45 minutes. If the surface darkens too much, cover with a sheet of parchment paper for the last 10 minutes (fig. 22).
Turn off, remove from the oven, and let cool a few minutes before removing the brioche bread from the mold.
Garnish with additional honey on the surface to taste and a little powdered sugar.
And voilà…your potato, honey, and poppy seed brioche bread braid is ready to be enjoyed!
Bon Appétit from FeFè’s kitchen!

TIP:

* If the brioche bread does not rise and reach the edges of the mold in 1 hour, wait as long as necessary for this process to occur. With leavened products, there should be no rush.

◄ You can store your potato and honey brioche bread in a cake or loaf container with a lid for up to 3-4 days.

► Watch now the video recipe on my YouTube channel → potato, honey, and poppy seed brioche bread braid and subscribe, activating notifications, so you don’t miss other interesting preparations like this. I look forward to it!

And now, as always, I leave you with other beautiful proposals from my colleagues at Il Granaio–Baking time, the column that every first and third Thursday of the month offers a basket full of incredible and irresistible ideas that you can view by visiting the Facebook and Instagram page.

I sincerely hope our recipes inspire you to put on your apron and replicate them in your kitchens! And if you do, be sure to write to us! Here are today’s basket proposals:

Carla: zucchini muffins

Sabrina: Viennese baguette with chocolate

Simona: citrus chiffon cake

Zeudi: soft pumpkin bread