Savoury Braided Brioche Bread - Parāoa Tōpuku Mōkarakara
A delicious savoury brioche bread loaf braided for a beautiful finish. As an option bake melty cheese in to the centre.
Servings 1 large loaf (16 slices)
Equipment
- 1 x 30 cm x 40 cm baking tray.
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)
To finish - Hei whakamutunga (Optional)
- 30 g pata kua rewaina (melted butter)
Instructions
Activate the Yeast:
- 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 it to activate for five minutes until foamy. The īhi (yeast) has activated when it has floated to the top.
Add the Remaining Ingredients:
- Add the hēki (eggs), puehu parāoa (flour) and tote (salt) in to the yeast mixture. Using a bread and butter knife, mix it all together until a dough forms.
- Once the dough is roughly incorporated, it is time to knead the dough.
Knead the Dough:
- If you are using a mixer, place the dough in the mixing bowl. Using a dough hook, knead for 9 – 10 minutes on low - medium speed.
- If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers), for 10 - 12 minutes.
Kneading Tip:
- Whether you are hand or machine kneading this dough it is quite sticky but try not to add extra flour just trust the process. Remember, a slightly sticky dough is better than a stiff dough.
First Rise:
- Once the dough is lovely and stretchy (see the video for reference), mould in to a ball and add it in to a clean bowl. Cover with a tea towel or bowl cover.
- Leave it on the bench for 1 ½ - 2 hours or until it has doubled in size.
Instructions for a Three Plait:
- Once it has risen, tip the pokenga (dough) on to the table and cut it in to three equal portions.
- Then roll each piece in to a 35 cm rope and arrange the pieces side by side. Pinch the three ends together at the top.
- Take the strand from the left and place it over the middle strand. Take the strand from the right and place it over the middle strand.
- 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.Tuck both of the ends in so you have a nice shape and place it on to a well oiled 30 cm x 40 cm tray.
- Now skip to the 'Second Rise' step.
Instructions for a Four Plait:
- Once the pokenga (dough) has risen, tip the pokenga (dough) on to the table and cut it in to four equal portions. I weigh mine for accuracy but you can just eye ball it if you want to.
- Roll each portion in to a 30 cm rope.
Braid the Bread in to a Four Plait.
- Arrange the the pieces side by side. Pinch the four ends together at the top.
- Take the fourth strand (on the right) and weave it over and under the other strands until it lands on the other side.
- As an option, with each weave, add a little pieces of cheese in the centre, making 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 to add the cheese in to the centre (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 30 cm x 40 cm tray.
Second Rise:
- Regardless of what braid you made, cover the tray with a tea towel and rise it for 50-60 minutes.
Preheat the Oven:
- 10 minutes before the bread has finished rising, preheat the oven to 180 °C bake setting, 170 °C fan bake setting.
Glaze the Bread:
- Add the hēki (egg) or the miraka (milk) and huka hāura (brown sugar) in to a small bowl and whisk it until smooth.
- Then baste it all over the parāoa (bread) with a pastry brush. This helps the bread become golden when baking.
- Sprinkle ove the bagel mixture, if you are using it.
Bake the Bread:
- Place the parāoa (bread) in the oven and bake for 10 minutes at 180 °C bake setting or 170 °C fan bake setting.
- Then, turn the oven down to 160 °C bake setting or 150 °C fan bake setting and bake for a further 35 minutes.
Serve the Fresh Bread:
- Remove from the oven and brush with the pata kua rewaina (melted butter), this is optional but it what my Māmā (Mum) used to do. Serve it warm with your favourite toppings. This also makes the most delicious toast for brunch the next day!
Store the Savoury Braided Brioche Bread:
- This loaf will be at its best on the day but will also make great toast or epic toasties the next day.
- In general, I keep homemade bread in a plastic bag for a day on the bench. Beyond that I slice it and store it in the freezer and remove a piece at a time for toasting.
- This parāoa (bread) also works as the best base for my Avocado, Halloumi and Pickled Onion Sandwich.