Monstrous Brioche Bread

To make the monstrous savory brioche bread, first blanch the spinach for a few moments in boiling salted water 1, then drain them into a bowl of cold water 2. Drain the spinach and squeeze them well 3.

Transfer 3.5 oz (100 g) of cooked and squeezed spinach into a container, add 3.5 oz (100 g) of milk 4, and blend with an immersion blender 5 to obtain a smooth and homogeneous cream 6.

Pour the flour into the bowl of a stand mixer equipped with a hook, then add the dry yeast 7, sugar 8, and spinach cream 9.

Start the stand mixer to combine the ingredients, then pour in the beaten eggs 10 and continue working. When the mixture begins to come together, add the remaining 30 g of milk slowly and steadily, keeping the mixer running 11. Once absorbed, add the butter the same way, one piece at a time 12. Keep the speed at medium to prevent the dough from getting too warm.

When the dough is smooth and well combined, add the salt 13 and work it in. Transfer the dough onto the work surface and shape it into a ball 14, then place it in a large bowl 15, cover with plastic wrap, and let it rise for about an hour, or until it doubles in volume.

After the rising time 16, stretch the dough with your fingertips to form a rectangle 17, then roll it up from the longer side 18.

You should get a roll as tight as possible 19. Transfer the roll to a loaf pan measuring approximately 10x4x4 inches, previously greased with spray oil 20. Cover with plastic wrap and let it rise for at least 30 minutes or until the dough exceeds the rim of the pan 21.

After this time, brush the surface with a mix of yolk and cream that you have previously whisked together 22, then bake in a preheated static oven at 340°F for about 35 minutes 23. Once cooked, remove the brioche bread from the pan while still warm and let it cool on a rack 24.

In the meantime, prepare the decorations: cut out cheese discs with a small circular cutter 25 and place a black sesame seed in the center for the eyes 26, then cut small triangles for the teeth 27.

Once cooled, slice the brioche bread into slices about 1 1/4 inches thick 28 and decorate each slice as you like with the cheese teeth and eyes 29. Your monstrous brioche bread is ready to be served 30!