Brie in Brioche

Defy the norm and add a savory compliment to this brioche bread with brie, cheese, live pate, or even smoked salmon.

| August 2019

brioche
Photo by Anja Schmidt

I love to make this for lunch for the family or friends, but without the flavorings. In France it is quite usual to serve a light brioche with something savory like cheese, liver pâté, or smoked salmon, but when we make this in my bread classes, it is often quite a revelation, and always a big favorite when we sit down and tuck into it at lunchtime.

Turn it into a bit of a party piece by serving some charcuterie on a separate board, and putting out a bowl of warm new potatoes, which everyone can use to scoop out all the cheese first, like a fondue. When the cheese has gone, I make a big green salad in a bowl, toss it with plenty of vinaigrette (made with 1 to 2 parts wine vinegar to 3 to 4 parts extra virgin olive oil and 1 teaspoon Dijon mustard, seasoned with sea salt and freshly ground black pepper), and some chopped walnuts, and tip it into the space left by the cheese. I then cut a big wedge for everyone to enjoy a fantastic mix of cheesy, herby, garlicky bread and salad.

If you buy a 1kg brie, this will feed 8 to 10. I may be French, but because it’s good to support regional produce, I use a nice ripe English Somerset brie—but not so overripe that it is running over the table!



Serves 8 to 10

Ingredients:

  • 1 quantity of Multicolored buns dough, omitting the flavorings
  • strong white bread flour, for dusting
  • 1 large (1kg) ripe brie
  • 2 garlic cloves, peeled, and finely sliced
  • a few small sprigs of fresh rosemary and thyme
  • 2 tablespoons good extra virgin olive oil
  • dash of Pernod (optional)

For the glaze:






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