1/1 Photo of My Special "BRIOCHE RUSTICA"
2 hrs 40 mins
Chef #1803073767's Note:
This brioche rustica it's a kind of savoury bread. Perfect to recycle any kind of sausage and cheese leftovers about your fridge. It is very simple if you have a dough hook, if you have not, you can do it anyway, your effort will be repaid by the wonderful smell that invades your house. Soft and tasty...enjoy!
My Private Note
Units: US | Metric
- 500 g bread flour
- 100 g Italian cheese (Pamesan and Pecorino mixed and grated)
- 300 g sausage (mortadella, salami, ham, mixed and chopped)
- 200 g fontina (whatever you like mixed and chopped) or 200 g emmenthaler cheese (whatever you like mixed and chopped)
- 4 eggs
- 100 ml seed oil
- 1 teaspoon salt
- 250 ml milk (approx.)
- 25 g fresh yeast
- 1 teaspoon sugar
- 1Combine the flour, the grated cheese, the salt, the seeds oil and the lukewarm milk with sugar where you have dissolved the fresh yeast .
- 2Once you have mixed, bind with eggs. Put eggs one by one. Incorporate well before adding the next one.The final dough will be very cluey, soft and elastic. Rise for an hour,.
- 3Add all mixed chopped salami and cheese.
- 4Move the dough into a buttered and floured baking pan (like the one you see in the picture) and put into oven off.
- 5When the dough will be double, don't move it; switch the oven on and cook for 30/40 minutes at 350°F.
- 6Leave to cool slightly before serving.
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Nutritional Facts for My Special "BRIOCHE RUSTICA"
Serving Size: 1 (162 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 452.5
- Calories from Fat 165
- Total Fat 18.3 g
- Saturated Fat 8.0 g
- Cholesterol 118.4 mg
- Sodium 709.2 mg
- Total Carbohydrate 51.3 g
- Dietary Fiber 2.0 g
- Sugars 0.9 g
- Protein 18.9 g
The following items or measurements are not included: