Savoury Braided Brioche Bread - Parāoa Tōpuku Mōkarakara
This beautiful Savoury Braided Brioche Bread is a delicious brioche loaf, braided in to a four plait with dots of mozzarella cheese dotted through it. Yes, it is indulgent and so lush to eat as it is soft, pillowy and rich. You are welcome!
A little note: if the four plait is completely throwing you off, just do a simple three plait that we all know and love! Rarawe noa iho - easy peasy!
A simple breakdown of the parāoa tōpuku (braided bread):
Begin this pokenga (dough) by making a light brioche pokenga (dough). The addition of hēki (eggs) and pata (butter) make the dough rich and luscious. Most brioche have a lot of butter but I have pulled it back a bit as I don't think it needs it. Once the dough has risen, braid the dough and stuff it with melty cheese if you want. Bake until the parāoa (bread) is golden. Follow along the video attached to this recipe and you will see just how easy it is. The best combination is to have it as my Avocado, Halloumi and Pickled Onion Sandwich, trust me, it is good!
If you would rather a sweet version of this bread, I have you covered. Check out this recipe: Braided Brioche Chocolate Chip Bread, it is the same base recipe but dotted with titipi tiakarete (chocolate chips).
More tohutao parāoa (bread recipes) for each occasion:
What kind of bread do you need today? Or tomorrow for that matter! Making a brunch? Then you must try these Bacon and Egg Buns, they have a cheesy herb crust and are so delicious.
Do you want to make sticky scrolls? Try my Sticky Maple and Pecan Scrolls or for something a little different, these Gingerbread Scrolls are so divine. Or do you need a flavoursome rohi parāoa (bread loaf)? This Cumin and Cottage Cheese Rustic Loaf is so soft and full of toasted cumin flavour.
You can find more bread recipes here.
Videography and photography by Sarah Henderson.
Savoury Braided Brioche Bread - Parāoa Tōpuku Mōkarakara
Ingredients
Te Pokenga - The Dough
- ⅔ C (165 ml) wai wera (hot water, from the tap)
- ½ C (125 ml) miraka (milk)
- 3 tbsp huka hāura (brown sugar or any sugar will work)
- 1 ¼ tablespoon (10 g) īhi tere (instant yeast)
- 2 hēki iti (small eggs, size 6)
- 4 ¼ C (635 g) puehu parāoa kounga (high grade flour)
- 2 teaspoon tote (salt, fine)
- 70 g pata kūteretere (softened butter, cut into small pieces)
- 140 g tīhi (cheese, I use mozarella broken in to rough pieces, optional)
The Glaze - Te Mōhinuhinu
- 1 hēki iti (small egg). This can be swapped for 2 tablespoon of milk.
- 1 teaspoon huka hāura (brown sugar or any you have)
- 2 tablespoon bagel topping mix (optional)
- 30 g pata kua rewaina (melted butter)
Instructions
Te Pokenga - The Dough
- Add the wai wera (hot water), miraka (milk) and huka hāura (brown sugar) in to a large bowl. Stir it all together until the sugar is dissolved.
- Stir in the īhi tere (instant yeast) and allow to activate for five minutes until foamy.
If you are kneading by hand:
- Add the hēki (eggs), puehu parāoa (flour) and tote (salt) in to the yeast mixture. Whakaranuhia - mix it all together to combine. Once you have a shaggy dough, it is time to knead it.
- Knead the dough by hand for 3 - 4 minutes. Then dot the pata (butter) on to the stretched out dough and knead again for another 6 - 7 minutes until stretchy and smooth.
If you are kneading in a stand mixer:
- If you are using a stand mixer, add the hēki (eggs), puehu parāoa (flour), tote (salt) and pata (butter) in to the yeast mixture. Using a dough hook, knead it for 8 - 10 minutes.
- Whether you are hand or machine kneading this dough it is quite sticky but try not to add extra flour. It should be soft and stretchy that results in a soft, fluffy bread.
- Form the dough in to a ball, place in a bowl and cover with a bowl cover or tea towel. Leave it on the bench for 1 ½ - 2 hours or until it has doubled in size.
Shaping the dough:
- Once it has risen, cut the dough into four equal portions. I weigh mine for accuracy but you can just eye ball it if you want to. Now roll each portion into a 30 cm rope.
- Note: If you don't want to do a four plait, no worries, a 3 plait will still work well.
- Arrange the the pieces side by side. Pinch the four ends together.
- Take the fourth strand (on the right) and weave it over and under the others strand until it lands on the other side. As an option, with each weave, add a little pieces of cheese, make sure it is hidden in the dough so it oozes in the bread as it bakes.
- Repeat this process until all the dough is braided, always taking the strand from the right hand side and weaving it under and over all the other pieces. Don't forget the cheese (if you are using it).
- Tuck both of the ends in so you have a nice shape and place it on to a well oiled tray. Cover with a tea towel and rise for 50 - 60 minutes.
- 10 minutes before the bread has finished rising, preheat the oven to 180 °C.
The Glaze - Te Mōhinuhinu
- Add the hēki (egg) or the miraka (milk) in to a small bowl. Add in the huka hāura (brown sugar) and whisk it until smooth and baste all over the parāoa (bread). Brush this all over the braid with a pastry brush. This helps the bread become golden when baking.
- Sprinkle ove the bagel mixture, if you are using it.
- Place in the oven and bake for 10 minutes at 180 °C.Then, turn the oven down to 160 °C and bake for a further 35 minutes.
- Remove from the oven and brush with the pata kua rewaina (melted butter). Serve warm with your favourite toppings. This also makes the most delicious toast for brunch the next day!
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