French Savoury Loaf
France has always been a great place for foodies so I have a French recipe – a savoury brioche tear and share loaf with garlic herbs and cheese.
Makes: 1 loaf
Preparation: 30 minutes plus 2 hours proving
Cooking: 40 minutes
½ cup (125ml) warm milk
2 teaspoons dry yeast
1 tablespoon caster sugar
3½ cups (525g) bread flour
1½ teaspoons salt
60g butter, cut into 1cm dice
2 eggs, beaten
Cheese, Herb and Garlic Filling
60g butter, melted
2 cloves garlic, finely chopped
2 teaspoons Dijon mustard
4 sprigs thyme, leaves removed
2 tablespoons finely chopped chives
1½ cup (180g) grated sharp cheddar or tasty cheese
- Combine milk, yeast and sugar with ½ cup (125ml) warm water in a jug. Set aside until foamy, about 5 minutes. In a large bowl combine flour and salt. Add butter and, using your fingertips, rub in until the mixture forms crumbs. Add milk mixture and 2 beaten eggs and keep mixing until the dough comes together.
- Scrape the dough onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic. Form into a ball, place in a clean bowl, cover with a tea towel and set aside in a warm place to prove for 1 hour or until doubled in size.
- Meanwhile, make the cheese filling by combing the cooled with the garlic, mustard, thyme, chives and cheese and stir until well blended.
- Grease and flour a 10cm x 20cm loaf tin.
- Using your hands, stretch the dough into a rough 30cm square, or one with sides as long as your tin. Top with cheese filling, spreading the buttery cheese mixture to the edges of the dough. Cut the dough into six even strips that will be approximately 5cm wide. Stack the strips on top of each other; you will end up with a 30cm x 5cm stack with 6 layers. With the stack placed horizontally on a board, cut into 6 even pieces; each piece will be 5cm wide. Carefully place each stacked piece cut side up in the loaf tin, repeating with remaining stacks to fill the loaf tin. Cover with a tea towel and set aside to prove for 1 hour or until well risen.
- Preheat oven to 180?C. Bake for 40 minutes or until golden and it sounds hollow when tapped on the top. Cool on a wire rack.
This recipe is from Lyndey Milan’s Baking Secrets.