For Easter Breakfast, here is the recipe of a bread rich of traditional flavours,
crispy outside and soft inside.
For the little dough:
For the dough:
- 300g of flour 0
- 2-3g of yeast
- 150g of water
- 700g of flour 0
- 4dl milk
- 140g butter
- 3 eggs
- 2-3g of yeast
- 40g sage leaves
- 2 teaspoons sugar
- 3 teaspoons salt
- 2 onions
- extra vergin olive oil
- butter and flour for the mold
1. The night before, prepare a little dough by mixing the ingredients until you form a ball; put it in an oiled bowl covered with plastic wrap, sealed in a cupboard.
2. The next day, peel the onions and chop coarsely sauté over medium heat with 2 tablespoons of olive oil, turn off the heat and let cool. Wash and dry the sage leaves and chop finely , leave some apart for the decoration.
3. Heat the milk and melt the yeast in it, pour into a large bowl and stir in the flour previously sifted; mix the ingredients together and add sugar, salt, soft butter cut into chunks, eggs, onions, chopped sage and then the little dough. Knead until it forms a smooth paste (it will be very sticky so make use of a spatula), grease the surface with oil and let rise covered with a towel for 20 minutes.
4. Preheat the oven to 180°. After this time knead briefly the dough and pour it into 2 mold cassettes capacity 2.5 liters, previously buttered and floured, leave again for at least 30 minutes (I put them in the warm oven). Bake for 45-50 minutes and let cool on a wire rack.
Serve the sliced brioche bread with sage, accompanied with slices of sausage and sage leaves.
P.s.: It remains soft even 3-4 days in a closed bag.
Happy Easter to All