home Homebaked bread Bread recipes Wheat bread Brioche Bread with Parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)

Brioche Bread with Parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)

Brioche Bread with Parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)

Category: Yeast bread
Kitchen: italian
Brioche bread with parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)

Ingredients

First brew:
dry yeast 0.25 tsp
wheat flour of the highest grade 35 g
milk 70 g
Parmesan 14 g
Second brew:
dry yeast 1.25 tsp
wheat flour of the highest grade 28 g
milk 42 g
granulated sugar pinch
Cheese cream:
Parmesan 63 g
cream 20% 70 g
butter 42 g
milk 30 g
corn starch 3/4 tsp
salt pinch
Dough:
first dough all
second brew all
cheese cream whole
wheat flour of the highest grade 340-370 g
milk 12 g
eggs (weight without shell) 120 g (2 pcs)
granulated sugar 14 g
salt 6 g
butter 56 g
salami 70 g

Cooking method

  • First brew:
  • Brioche Bread with Parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)Bring the milk to a boil. Remove from heat, add cheese, stir. Cool to room temperature.
  • Add flour and yeast.
  • Brioche Bread with Parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)Tighten the container with foil. Fermentation at room temperature for 15 minutes, then in the refrigerator for 12 hours.
  • Second brew:
  • Brioche Bread with Parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)Mix yeast with flour (kneaded in a bowl of a kneader), add a pinch of granulated sugar from the total amount, pour in milk.
  • Brioche Bread with Parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)Fermentation at a temperature of 28C degrees 35-40 minutes.
  • Cheese cream:
  • Brioche bread with parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)In a saucepan, combine butter, cheese, cream and a pinch of salt.
  • Brioche bread with parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)Warm up for 3-4 minutes over low heat.
  • Dissolve cornstarch in milk. Pour the mixture into a saucepan with the cheese cream. While stirring, bring the mixture to a boil.
  • Cool, stirring the cream periodically.
  • Dough:
  • Brioche Bread with Parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)Combine both doughs, add 80 grams of flour from the total.
  • Knead at low speed for 3-4 minutes.
  • Brioche bread with parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)Add one egg, salt and a couple tablespoons of flour. Knead for 2-3 minutes.
  • Brioche bread with parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)Add the second egg, sugar and some more flour. Knead for 2-3 minutes.
  • Brioche bread with parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)Add half the softened butter. Knead for about two minutes.
  • Brioche Bread with Parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)Add cheese cream and almost all the flour.
  • Knead again, then add the remaining softened butter and flour as needed.
  • Brioche bread with parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)Knead the dough on the second speed for 10-12 minutes.
  • The finished dough is very soft, non-sticky.
  • Brioche Bread with Parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)Cut the salami into small cubes.
  • Brioche Bread with Parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)
  • Brioche Bread with Parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)Add to the dough.
  • Brioche Bread with Parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)Leave the dough to ferment at 28C degrees for an hour and a half.
  • Brioche Bread with Parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)In the middle of fermentation, put the dough on the table. Stretch and fold in an "envelope", roll into a ball.
  • Brioche Bread with Parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)Ready dough.
  • Brioche Bread with Parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)Knead the dough, arrange into shapes.
  • Brioche Bread with Parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)Fermentation at a temperature of 28C degrees for about an hour (under a film).
  • Bake in an oven preheated to 200C degrees for about 5 minutes, then lower the temperature to 180C degrees and bring the bread to readiness.
  • Serve warm.
  • Brioche Bread with Parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)
  • Brioche Bread with Parmesan by Adriano Continisio (Panbrioche al parmigiano di Adriano Continisio)

Note

Adriano's recipe is here: 🔗./2007/12/panbrioche-al-parmigiano.html

I baked bread with dry yeast and counted it down to a smaller size. Adriano's recipe looks like this:

First brew:
pressed yeast 4 g
milk 100g
parmesan 20 g
flour 50 g
Second brew:
pressed yeast 4 g
milk 50 g
flour 40 g
Cheese cream:
butter 60 g
parmesan 90 g
cream 100 g
a pinch of salt
milk 10 g
cornstarch 1 tsp
Dough:
first dough
second brew
cheese cream
flour 450 g
eggs 190 g
sugar 20 g
salt 7 g
butter 80 g
salami 80-100 g

Maroussia
Manchikwhat a hard worker you are! I don't know if I'm going to repeat it, but I won't stop admiring!
Sonadora
Maroussia, Thank you. I highly recommend repeating. A very aromatic bread is obtained. Next time I will bake with rolls.
ang-kay
Manyun, oh, and handsome!
Sonadora
Angela, Thank you so much.
Kara
Man, I already recognize your masterpieces from the picture! As always, bookmark !!
Sonadora
Irina, Thank you. I would be glad if it comes in handy.
Rituslya
Oooooh !!!
What BREAD!
And I don't know what to write, because there are no words ...
Such Bread !!!
Manyunik, all!
Yunna
What bread !!!
Drooling from one species, unambiguously in the bookmarks. I will definitely bake.
Galina Byko
What a beautiful and appetizing bread !!!
zvezda
Well, just forbid you to cook such a beauty .....: girl_cray: In general, what are you Manechka smart girl
Albina
Manechka, such a mysterious bread 🔗 Its composition reminds me of pizza, but in the form of bread
lettohka ttt
Masterpiece!!! And you crumb Mmm
Kras-Vlas
This is bread !!! This is crumb !!! Manechka !!!
Sonadora
Rita, Natalia, Galina, Olga, Albina, Natalia, Olga, Thank you so much.
Tumanchik
Manechka, my sun, so I want to bake such beauty !!! but Parmesan (it's not even Parmesan, but Djugas) is so expensive (((((can you advise what?
Sonadora
Irishkin, take any solid one. Take care of your paw.
Miranda
What an interesting one, thanks!

Need to try.
Tumanchik
Quote: Sonadora

Irishkin, take any solid one. Take care of your paw.
I can't cook - withdrawal
I will definitely try!
ulaaa
This is not bread, this is ambrosia
Ate EVERYTHING in one sitting
May bread happiness arrive to the author of this recipe: secret: and not only bread
Sonadora
ulaaa, to your health! I'm glad the recipe came in handy.
ulaaa
Quote: Sonadora
I'm glad the recipe came in handy.
Of course, I'm terribly sorry, but the recipe for this, I'm not afraid of such a word, BREAD, having issued it as a holiday card, I will give only to my friends as a gift
It's worth it
Sonadora
Lucky friends!
mamusi
Manechka, dear, after your Easter Cakes, I'm still wondering ... What else to take from your Masterpieces!
This airy Brioche! Hands itch, of course, but ... laziness was born ahead of me! As I get ready ~ I'll cook. And we must gather courage. While I took it to bookmarks ~ I will admire and prepare! Thank you!
Tumanchik
Margarita, raised it by a specialist, right?
I'm trying to forget about her, and you
all my dream is to splurge on parmesan. and he a pet, one of the most common (along with a cat) "companion animals" is not sold in any way.
WANT!!!!!!!!!!!
Alluring, what are you doing with us
mamusi
Tumanchik, yes, Irish, I'm a specialist !!! I am like that, I suffer myself, and I want to open up the wounds of others, but there is nothing!
Let's suffer together ...
Such a bun aaaapp!
posetitell
I hasten to say thank you for the recipe! I made this bread for my daughter's birthday, and now she has been walking around for half a day and praises everything. This is the first time I have made bread that has been left standing for 12 hours in the refrigerator, this is my debut. This time. Plus, I can't try it myself (because there is milk and cream), but since they are praised by mine, then it worked. Super!!!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers