Savoury Brioche With Garlic, Spinach And Smoked Gouda
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Every time I start to write a new post, it feels like a rock starts to grow in my stomach out of nothing, a big and heavy rock that blocks all that creativity and sensibility that I manage to control when it comes to taking photos. A sterile darkness settles in my mind, one that, unlike what happens during my photography process, has no story to tell, no mystery to reveal and no feminine detail to shed light on delicately.
It’s a phrase that starts with “I must…” that fills the emptiness of my mind, a phrase that always comes holding hands with her two sisters, hesitation and lack of confidence.
It’s an intimate struggle of mine, that of creating that content that retains the same atmosphere that is revealed in the pictures. It’s a struggle of not doing things by halves and a deep desire to reveal how that beautiful world, in which I love to hide when I cook and photograph, looks like.
I dare to hope that every new post written here will grind, bit by bit, that rock that sits comfortably over my thoughts and I’m hopeful that by the time it is broken, I will have learned my lesson of giving attention to details of everything that surrounds me and I dream about that day when it will come easy to write beautifully about simple things.
Savoury Brioche with Garlic, Spinach and Smoked Gouda
Brioche dough
1 tablespoon sugar
2 teaspoons (7gr) active dry yeast
3 cups all purpose flour
4 eggs
1 teaspoon salt
2/3 cup cold butter (150gr) cut into small cubes
Brioche Filling
4 garlic cloves
5 oz (150gr) grated smoked Gouda cheese
½ cup (100gr) chopped spinach
1 cup (50gr) fresh, coarsely chopped parsley
1 tablespoon butter
salt, pepper
Place the flour, yeast, salt, sugar, and eggs in the bowl of an electric mixer fitted with the dough hook attachment. Mix on low speed to combine and knead, about 5 minutes. Scrape down sides of bowl with a spatula and start adding the butter, a little bit at a time. When all the butter has been added, increase speed and continue mixing until the batter becomes smooth , shiny and elastic, about 8 minutes.
Butter a large bowl, transfer dough to prepared bowl, and cover with plastic wrap. Let it stand in the fridge overnight or at least 4 hours.
Mince the garlic and add it to the chopped parsley and spinach. Melt a tablespoon of butter in a pan and add the minced garlic, the parsley, the spinach, salt and pepper. Cook for about 2 minutes, just until garlic releases its flavor. Set aside.
Sprinkle the counter with flour and roll out the refrigerated dough (using a rolling pin or your hands) into a half inch thick rectangle. Spread over the spinach mix, then sprinkle with grated cheese.
Using a sharp knife, cut the dough lengthwise in four stripes. Place the strips atop each other, then cut into 6 stacks, width-wise.
Transfer the stacks carefully into a greased pan (I used a 11.75×4.33×2.75 inch pan). Cover with a piece of plastic wrap and let rise 1 hour to 1 1/2 hours, or until doubled.
Preheat oven to 350°F, carefully remove the plastic wrap and bake the brioche for 35-40 minutes. You can cover the baking brioche with a piece of foil if the top browns up too quickly. Let the brioche cool a few minutes (the longest minutes of your life) then serve it with sweet tomato sauce or just as it is.
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