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A freshly baked Savoury braided bread has been cut open to reveal the gooey cheese centre and soft bread texture
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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.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Rising Time 2 hours 30 minutes
Servings 1 large loaf (16 slices)

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!