Savory brioche bread

Name: Savory brioche bread
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 8
Ingredients: Eggs (3 medium) 5.8 oz; Type 00 flour 2 cups; Sugar 3 ½ tsp; Brewer's yeast ½ tsp; Butter soft 9 ½ tbsp; Fine salt 2 tsp; Egg yolks 1; Fresh liquid cream 2.1 tsp

it br de fr es

287

Calories per serving

Vegetarian

Energy Kcal 287
Carbohydrates g 26.6
of which sugars g 2.7
Protein g 6.6
Fats g 17.1
of which saturated fat g 9.34
Fiber g 0.8
Cholesterol mg 153
Sodium mg 524

Difficulty: Average
Prep time: 40 min
Cook time: 35 min
Serving: 8
Cost: Very low
Note + rising times (about 4 hours)

PRESENTATION

Savory brioche is seriously a treat for anyone who just can't get enough of tender, moist bread with that little hint of sweetness in every bite. And listen, this isn’t your typical sweet brioche you use for French toast. Nope, this savory brioche recipe takes a whole different route. It’s all about soft, fluffy textures—so so good—while swapping most of the sugar for flavors that vibe perfectly with cheeses or deli meats. Really, it’s way way better than store-bought. Straight from France, this homemade version is fresher, more fragrant, and you actually know what goes into it—which is great. People everywhere love putting their own twist on it, maybe mixing in fresh herbs or even trying out cheddar for cheddar brioche buns. That soft, almost buttery crumb? It’s what sets it apart from your regular sandwich bread, and that slight sweetness matches up with salty stuff just right.

For those who love to tinker in the kitchen, switching from store-bought to homemade savory brioche feels like a total win. And here's the thing: making the dough by hand lets you get creative with shapes—some folks go for herbed knots, others braid it into a savory brioche braid, or even form smaller rolls for sliders. When it’s fresh out of the oven, that smell? I mean, it makes it so hard to wait. Slice it for crispy sandwiches, layer it with ham and cheese, or just enjoy it warm with a bit of butter. Because it stays soft and moist, it holds up to fillings without getting all soggy. Pretty handy when you’re packing a lunch or prepping for a picnic, right? Playing around with different flavors, like adding herbs or topping it with furikake for a furikake brioche, just piles onto the list of savory bread recipes you’re gonna want to make again. No matter which version you pick, that homemade touch makes every bite special. For real, it’s the kind of thing people just keep reaching for whenever there’s a tray out. Whether it’s a simple lunch or fancy brunch, savory brioche always adds that touch of France to your table. And you know what? You can’t go wrong with that.

INGREDIENTS

287

Calories per serving

Ingredients for a 10x4 inch mold: Eggs 5.8 oz (165 g) - (3 medium); Type 00 flour 2 cups (250 g); Sugar 3 ½ tsp (15 g); Brewer's yeast ½ tsp (2 g); Butter 9 ½ tbsp (135 g) - soft; Fine salt 2 tsp (10 g)

for brushing: Egg yolks 1; Fresh liquid cream 2.1 tsp (10 g)

Preparation

How to prepare Savory brioche bread

To prepare the savory brioche, start by weighing all the ingredients, they should all be at the same temperature. At this point, sift the flour into the bowl of a stand mixer 1, add the dry yeast 2 and the sugar 3.

Beat the eggs in a bowl, then turn on the stand mixer equipped with a whisk at moderate speed and pour in the eggs in a stream 4. Once they are well mixed, change the whisk for the dough hook, add the salt 5 and then the softened butter one piece at a time 6, waiting for it to be absorbed before proceeding with another.

Once you have finished adding the butter, work the mixture for about 20 minutes until it is well kneaded 7. You will obtain a rather hydrated dough and it will not be necessary to add more flour. With the help of a dough scraper, transfer it to a work surface, lightly butter your hands and give some reinforcement folds, bringing the dough from the outside towards the inside 9.

At this point, form a ball 10 and transfer the dough into a large bowl. Cover with plastic wrap and let it rise for about 3 hours in the oven turned off with only the light on. If you prefer not to use plastic wrap, you can place the dough on a cutting board and cover it with a large inverted bowl: you still need to prevent it from getting air because a crust would form on the surface. Once it has doubled in size 12

transfer it again to a lightly floured work surface and with your hands gently press the dough to flatten it 13. At this point, fold both side edges towards the center 14 and start rolling it 15

until you obtain a loaf 16 the same length as the mold. Once done, butter a 10x4 inch mold and transfer the dough inside 17, cover again with the plastic wrap 18 (you can decide not to cover with plastic wrap, but with a towel. Obviously, the plastic wrap prevents air from entering. Let it rise for another hour in the oven turned off with only the light on.

After this time, brush the surface with the egg yolk beaten with the cream 19 and bake in a static preheated oven at 340°F for 35 minutes. Once cooked, take out your savory brioche 20 and let it cool before serving 21.