RECIPES BAKERY
French Brioche with Cream Cheese and Bresaola
INGREDIENTS
For the brioche
- 450 gr. Moul-bie Baguette Viennoise
- 100 gr. Rekor Friganias flour
- 450 gr dark rye flour
- 11 gr. salt
- 50 gr. yeast
- 35 gr. margarine
- 20 gr. sugar
- 550 gr. water
For the filling
- cream cheese
- lettuce leaves
- bresaola or smoked turkey slices
INSTRUCTIONS
For the brioche
- Mix all the ingredients together for 3 minutes on the 1st speed and for about 7-8 minutes on the 2nd speed
- Cover the dough and allow to rest for 20 minutes
- Cut dough into 120 gr. pieces, mold and place on baking tray
- Ferment for about 40 minutes
- Coat with egg, sprinkle with sesame seeds and bake at 190 degrees for about 20 minutes
For the filling
- Open without separating the bun if not necessary
- Spread the cream cheese on the bread
- Add the lettuce on top of the cream and fold the bresaola slices nicely
- Close and place the sandwich in the display.
THE FLOURS OF THE RECIPE
Fine Flour
French Brioche with Cream Cheese and Bresaola
INGREDIENTS
For the brioche
- 450 gr. Moul-bie Baguette Viennoise
- 100 gr. Rekor Friganias flour
- 450 gr dark rye flour
- 11 gr. salt
- 50 gr. yeast
- 35 gr. margarine
- 20 gr. sugar
- 550 gr. water
For the filling
- cream cheese
- lettuce leaves
- bresaola or smoked turkey slices
INSTRUCTIONS
For the brioche
- Mix all the ingredients together for 3 minutes on the 1st speed and for about 7-8 minutes on the 2nd speed
- Cover the dough and allow to rest for 20 minutes
- Cut dough into 120 gr. pieces, mold and place on baking tray
- Ferment for about 40 minutes
- Coat with egg, sprinkle with sesame seeds and bake at 190 degrees for about 20 minutes
For the filling
- Open without separating the bun if not necessary
- Spread the cream cheese on the bread
- Add the lettuce on top of the cream and fold the bresaola slices nicely
- Close and place the sandwich in the display.