Week 98: Savoury brioche couronne

 It’s been a while since I got a bag of fresh garlic as I mostly used minced garlic for cooking. But few days ago, I saw them at the grocers, and they seemed to be calling out to me. So I’ve decided, this weekend is going to be roasted garlic weekend.

And what better to go with roasted garlic than a nice savoury brioche. Just the thought of it is making me hungry. This is my super simple, go-to brioche recipe, from master baker Paul Hollywood.

Makes 1 large loaf

Serves 10

For the roasted garlic

12 bulbs of raw garlic

Some extra virgin olive oil to drizzle

1) Preheat oven to 205C fan.

2) Using a sharp knife, cut the top off the garlic bulbs to expose a bit of the cloves.

3) Arrange the garlic bulbs on a large sheet of aluminium foil, set on top of a baking tray.

4) Lightly drizzle olive oil over the exposed garlic cloves and run them in.

5) Cover with another aluminium foil and seal the edges.

6) Roast in preheated oven for approximately 45 minutes until garlic is soft and turns to a purée when you squeeze it.

For the brioche

500g bread flour, plus extra for dusting

10g salt

10g instant yeast

170ml warm full-fat milk

4 large eggs

170g unsalted butter, at room temperature

1) Mix all the ingredients except butter in the bowl of a stand mixer and mix using the dough hook until dough is homogenous.

2) Continue mixing and add the butter in 6 or 7 additions, ensuring each addition is fully incorporated before adding the next.

3) Mix until dough is smooth and shiny and pulls away from the side of the bowl, about 15 minutes.

4) Thoroughly oil a 3 litre container and tip the dough in, cover and allow to prove in the refrigerator overnight.

To assemble

120g roaster garlic, from above

10 to 12 slices ham

60g grated cheddar

1 egg, for egg wash

Grated parmesan

1) Lightly flour your work surface and tip the proved dough onto it.

2) Roll the dough out to approximately 30cm x 40cm rectangle.

3) Spread the roast garlic as evenly as you can on the rolled out dough, then, arrange the ham slices over the garlic. Finally, sprinkle the grated cheddar on top of the ham.

4) Roll up the dough from the long side of the rectangle tightly. Using a sharp knife, cut all the way down the middle of the rolled up dough. Arrange the 2 long strains side by side, with the cut side up. Then, twist the 2 strains together, and finally shape it into a round.

5) Transfer the round onto a floured baking tray and allow to prove at room temperature for approximately an hour.

6) 20 minutes before you are ready to bake, pre-heat the oven to 200C, without fan.

7) Prepare egg wash and brush it generously over the proved dough. Then, grated the parmesan on top of the dough before putting the loaf into the pre-heated oven.

8) Bake for approximately 25 minutes until golden brown.

This loaf is absolutely delicious. So delicious that it is making me look forward to breakfast, yes, even on Monday mornings.

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5 Responses to Week 98: Savoury brioche couronne

  1. Pingback: Week 103: Garlic and spring onions challah | The Baking Hermit

  2. Pingback: Week 111: Savoury brioche couronne | The Baking Hermit

  3. Pingback: Week 115: Garlic challah | The Baking Hermit

  4. Pingback: Week 138: Savoury brioche couronne | The Baking Hermit

  5. Pingback: Week 138: Savoury garlic rolls | The Baking Hermit

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