Cheese Garlic Rosemary Eggless Brioche
With so many fabulous things within, eating the Cheese Garlic Rosemary Eggless Brioche is literally like nibbling a cheeseboard! Serve pears, apples, grapes, olives, cold cuts on the side, maybe a nice smoked cheese too. The bread takes care of the rest.
Ingredients
Yeast starter
- 1/4 cup plain flour
- 1/2 tsp brown sugar
- 1 tbsp yeast
- 1/4 cup water
Enriched eggless dough
- 1 cup plain flour
- 1/2 cup wholewheat flour
- 1/2 tsp salt
- 65 g clarified butter room temperature
- 2 tbsp milk {as required}
Filling
- 1 tsp roasted red chili flakes
- 2 tsp dried Italian herbs
- 2 cloves garlic, grated fine
- 1 cup grated mature cheddar 150g
- 1/2 cup toasted walnuts chopped
- Few sprigs rosemary chopped
Instructions
Yeast starter
- Place ingredients in a small bowl, stir. Leave to rest for 5 minutes to activate the yeast
Enriched eggless dough
- Place yeast starter and all ingredients except milk in bowl of food processor. Knead to a soft smooth dough, adding a tbsp or two of milk as required.
- Place in a bowl covered with cling wrap in a warm place to rise, approximately 2 hours OR leave to slow rise in the fridge overnight. I prefer an overnight rise since the chilled dough is easier to roll out.
Cheese Garlic Rosemary Eggless Brioche
- In a small bowl, stir together extra virgin olive oil, chili, herbs and garlic.
- Roll out dough to a rectangle, 12" X 8". Spread the seasoned oil all over with a pastry brush.
- Sprinkle over with chopped walnuts,then grated cheese and rosemary.
- Roll up the longer edge to form a tight Swiss roll. Gently seal the open end and transfer to parchment lined baking sheet.
- With a sharp knife, cut right through the centre, lengthwise, leaving one end attached. Gently plait the two, and tuck in the ends. Leave to rise 30 mins while you preheat the oven.
- Bake at 180C for 30 minutes.