Bread Machine (28 page)

Brie in Brioche

Makes one 8-inch round, serves 20 as an appetizer or 12 as part of a meal

An impressive and immensely popular appetizer for entertaining large groups,
fromage en brioche
is a staple in the French cooking repertoire. I learned to make this in a brioche class twenty-five years ago, and have been making it ever since. A full round of cheese is wrapped in bread dough and baked until golden. You will find the technique easier than you’d expect. Some bakers save a bit of the dough to make decorations, like leaves, curlicues, or braids, to place on top of the loaf before baking. This bread can be served warm or at room temperature. It is very good with soup or salad. Decorate the serving plate with fresh grapes, apples, and pears. Have a brie knife on hand for cutting, and provide your guests with plates and forks.

One 1
¹
/
₂
-pound-loaf recipe
Brioche Bread
dough, refrigerated overnight

One 8-inch wheel (2.2 pounds) of well-chilled, slightly firm Brie cheese (leave the rind on)

1 egg mixed with 1 teaspoon milk, for glaze

Line a baking sheet with parchment paper. On a lightly floured work surface, divide the dough into 2 uneven portions. Using a rolling pin, roll out the larger portion of chilled dough into a 9-inch-diameter round, about
¹
/
₄
inch thick. Fold into quarters and transfer the dough to the baking sheet. Unfold and place the cheese in the center of the dough. Bring up the edges of the dough and press against the sides of the cheese.

Roll out the remaining portion of dough into a 10-inch-diameter round (about 1 inch larger than the first circle). Brush the entire circle with the egg glaze. Place the circle, glaze side down, on top of the cheese. Press the dough onto the sides and trim the base with a small knife to neaten. Press to seal all around the sides of the cheese so it adheres to the bottom layer of dough.

Brush the entire cheese with the egg glaze. Cover loosely with plastic wrap and let rise at room temperature until puffy, about 1 to 1
¹
/
₂
hours.

Twenty minutes before baking, preheat the oven to 400°F.

Bake for 10 minutes, then lower the temperature to 350°F and bake for an additional 10 to 12 minutes, until golden brown. Remove from the oven and place the pan on a rack. Cool for at least 15 minutes before using a large metal spatula to transfer to a serving platter or marble slab for serving.

VARIATION

Apricot Brie in Brioche

This is a favorite of mine for catering. The baked Brie has a layer of apricot just under the pastry crust. There is a burst of flavor in every bite.

²
/
₃
cup thick apricot preserves

¹
/
₂
cup chopped dried apricots

Mix the preserves and apricots in a small bowl. Spread evenly over the top of the Brie before placing the second layer of dough over the cheese to encase it. Bake as directed.

ZOPF (SWISS EGG BREAD)

Z
opf
is the traditional egg bread of Switzerland. Its name comes from
Züpfe,
“to braid” in Swiss German. Every home baker in Switzerland has her own version, as it is a much beloved bread. When baked in an oven, this bread is braided with one end thicker than the other, like when you braid hair. This version is from Bern and it is baked in the machine.

1
¹
/
₂
-POUND LOAF

¹
/
₂
cup milk

¹
/
₃
cup water

1 large egg

2 tablespoons unsalted butter, cut into pieces

3 cups bread flour

1 tablespoon sugar

1 tablespoon gluten

1
¹
/
₂
teaspoons salt

2 teaspoons SAF yeast or 2
¹
/
₂
teaspoons bread machine yeast

2-POUND LOAF

¹
/
₂
cup milk

²
/
₃
cup water

1 large egg

3 tablespoons unsalted butter, cut into pieces

4 cups bread flour

1
¹
/
₂
tablespoons sugar

1 tablespoon plus 1 teaspoon gluten

2 teaspoons salt

2
¹
/
₄
teaspoons SAF yeast or 2
³
/
₄
teaspoons bread machine yeast

Place all the ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)

When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.