Salty Brioche Braid: The Recipe for a Soft and Delicious Sourdough Product
Ingredients:
FLOUR 00 300 grams
MANITOBA FLOUR 200 gr
MILK 220 ml
FRESH BREWER’S YEAST 12 grams
SUGAR 1 tablespoon
CORN OIL 80 ml
BEEF COOKED IN DUBETTI 100 grams
PROVOLA sliced 100 grams
DOUBLE TIP 80 grams
EGG 1
CAN 1 tablespoon
SALE q.s.
BABY q.s.
How to prepare the salty brioche braid:
Step 1
In a large bowl, mix the flours, add the crumbled yeast, oil, salt, a little pepper, sugar and milk then start mixing with a wooden spatula.
Step 2
Transfer the mixture to a work surface and knead vigorously until you have a smooth and homogeneous dough.
Step 3
Shape a ball, transfer it to a bowl, cover it with a tea towel and let it rise for about 30 minutes.
Step 4
Take the dough, roll it out into a square and spread the cold cuts and diced cheese on top.
Step 5
Wrap the dough tightly so that all the filling is inside and knead for a few more minutes. Shape it into a ball, cover it and let it rise until it doubles its initial volume (this will depend on the outside temperature).
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