Savory Arugula and Potato Brioche Bread

Savory Brioche Bread with Arugula and Potatoes

Category: Yeasted Breads
Serves: 4

Ingredients:

Instructions:

1. Prepare the Potatoes:
   Begin by washing the potatoes thoroughly, then place them in a pot of boiling water. Let them cook for about 30 minutes. When a fork can easily pierce through them, they are done. Drain the potatoes and allow them to cool down slightly.

2. Make Arugula Cream:
   While the potatoes are cooling, prepare the arugula cream. Wash and dry the arugula leaves thoroughly. Place the arugula in a food processor or blender, and add the extra virgin olive oil. Blend until smooth and set aside.

3. Prepare the Potato Mixture:
   Once the potatoes have cooled enough to handle, peel them, then transfer them to a bowl. Mash the potatoes well until you have approximately 170g of mashed potato.

4. Mix the Dough:
   In a large mixing bowl, combine the all-purpose flour and brown sugar. Add the mashed potatoes, followed by the water. Begin mixing the ingredients together by hand until the dough starts to come together.

5. Incorporate Arugula Cream:
   Add the arugula cream to the dough and mix it into the flour mixture until fully incorporated. Sprinkle in the fine salt and continue to mix, ensuring all ingredients are evenly distributed.

6. Knead and Fold the Dough:
   Once the dough is formed, cover the bowl with plastic wrap and allow it to rest for about 15 minutes. After this initial rest, perform the first fold of the dough. To do this, take one edge of the dough and fold it toward the center, then rotate the bowl slightly and fold another edge. Repeat this process for a total of four folds, or until you see the dough becoming smoother and more elastic. After the folds, cover with plastic wrap again and let the dough rise at room temperature for 4 hours.

7. Shape the Dough:
   After the initial rise, transfer the dough to a lightly floured surface. Gently stretch the dough into a rectangle about 15×10 cm in size. Take the top edge of the rectangle and fold it toward the center, then rotate the dough and repeat the process, stretching the dough gently as you go. The dough should now be shaped into a 20×15 cm rectangle, approximately 1 cm thick. Carefully roll the dough into a log.

8. Prepare for Final Rise:
   Place the rolled dough into a greased 22×8 cm loaf pan. Cover the pan with plastic wrap and allow the dough to rise at room temperature for 2 hours. After this, place the pan in the refrigerator for an additional 9 hours to allow the dough to mature.

9. Final Preparations:
   Once the dough has rested in the refrigerator, remove it and let it sit at room temperature for about an hour. Preheat your oven to 180°C (350°F) in preparation for baking.

10. Bake the Brioche:
    Before baking, brush the top of the dough with a little extra virgin olive oil to give it a golden finish. Use a sharp knife to create decorative slashes on top of the dough. Place the loaf in the middle of the preheated oven and bake for approximately 40 minutes, or until the bread has risen and is golden brown on top.

11. Cool and Serve:
    Once baked, remove the brioche from the oven and let it cool slightly before removing it from the pan. Allow the bread to cool completely before slicing and serving. This savory brioche with arugula and potatoes makes for a delightful accompaniment to any meal or a tasty snack on its own.

Enjoy this unique and flavorful bread, perfect for those looking to combine savory ingredients with the soft, pillowy texture of brioche.