Savory brioche bread with arugula and potatoes

Name: Savory brioche bread with arugula and potatoes
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 4
Ingredients: Type 1 flour 2.4 cups; Water at room temperature 2 tbsp; Sourdough starter refreshed the day before 2.8 oz; Eggs (1 medium) 1.9 oz; Potatoes 0.5 lb; Fine salt 0.7 tsp; Brown sugar ¼ tbsp; Arugula 1 ¾ cup; Extra virgin olive oil 2 ½ tbsp; Extra virgin olive oil to taste; Poppy seeds to taste

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431

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 431
Carbohydrates g 60.8
of which sugars g 3
Protein g 14.3
Fats g 14.5
of which saturated fat g 2.5
Fiber g 9.5
Cholesterol mg 51
Sodium mg 326

Difficulty: Difficult
Prep time: 60 min
Cook time: 40 min
Serving: 4
Cost: Low
Note plus 16 hours of leavening

PRESENTATION

So here's the thing, savory brioche with arugula and potatoes? It's a super cool twist on your regular brioche recipe. Instead of the usual French butter, this Italian version uses an emulsion of fresh arugula and olive oil. It's amazing. And really, it keeps the bread moist and herby, staying soft for days. And get this—using type 1 flour and natural yeast gives it that rustic, countryside vibe. Each slice? Special. Mashed potatoes in the dough make it extra tender. Seriously good. It stays nice even after a couple of days—which you don't always get with regular brioche.

This savory bread is delicious all by itself, or you can jazz it up with some salami or sharp cheese. Perfect for aperitifs, picnics, or just when you want something different from the usual bread basket. For sure.

Across Italy, folks make this style of brioche bread for all sorts of gatherings. And listen, they want a loaf that's both flavorful and fluffy. The potatoes add softness and a mellow taste, letting the peppery tang of arugula shine—without it overpowering everything. This isn't your typical buttery bread. Nope, each piece has a little green swirl from the arugula, and the crumb is so light you can squish it between your fingers. So fun.

People love how this savory brioche fits in at picnics or elevates a sandwich to something special. Plus, it keeps well, which makes it an easy pick for meal prep or parties. Anyone into arugula recipes or wanting to mix up their usual potato recipes will really enjoy this. It’s got that unmistakable Italian flair. This loaf, it brings together the earthy feel of rustic baking with clever swaps. Honestly, it stands out and keeps everyone reaching for another slice. Really really good.

INGREDIENTS

431

Calories per serving

Ingredients for a 9x3 inch mold: Type 1 flour 2.4 cups (300 g); Water 2 tbsp (30 g) - at room temperature; Sourdough starter 2.8 oz (80 g) - refreshed the day before; Eggs 1.9 oz (55 g) - (1 medium); Potatoes 0.5 lb (220 g); Fine salt 0.7 tsp (4 g); Brown sugar ¼ tbsp (3 g)

for the arugula sauce: Arugula 1 ¾ cup (35 g); Extra virgin olive oil 2 ½ tbsp (35 g)

for decoration: Extra virgin olive oil to taste; Poppy seeds to taste

Preparation

How to prepare Savory brioche bread with arugula and potatoes

To prepare the brioche bread with arugula and potatoes, first wash the potato and boil it 1. It will take about 30 minutes. When poking it with a fork it feels soft, drain it and let it cool slightly. In the meantime, prepare the arugula cream. Wash and drain it well. Transfer it to a mixer bowl, add the oil 2 and blend everything until you get a smooth cream 3.

At this point, peel the potato, transfer it to a bowl and mash it 5; you will get 6 oz. In a large bowl, transfer the flour and brown sugar 6.

Add the mashed potato 7 and the refreshed sourdough from the day before 8. Also add the water 9.

Work with your hands for a few seconds 10. Then add the egg 11 and work again with your hands until you get a smooth and elastic dough 12.

Add the arugula sauce 13 and work the dough with your hands for about 5 minutes 14. Then add the salt 15 and work it for another couple of minutes.

Cover with plastic wrap 16. After 15 minutes, make the first of 3 folds. Take an outer edge of the dough and bring it towards the center. Rotate the bowl, take another edge of the dough and bring it towards the center. Repeat this operation for a total of 4 folds or overlaps. Then cover with plastic wrap and let rise for 4 hours at room temperature.

Then take the dough 19, transfer it to a floured surface and gently spread it with your hands to form a rectangle about 6x4 inches. At this point, bring the upper side towards the center 20 and the lower side over it 21.

Turn the dough and repeat this operation by gently stretching the dough with your hands 22. Then lengthen the dough 23 and roll it out using a rolling pin 34. You should get a rectangle 8x6 inches, 0.4 inches thick.

Then roll up the rectangle of dough 25 and seal the outer edges well by pinching them with your fingers 26. Transfer into a 9x3 inch loaf pan that has been previously oiled 27.

Cover with plastic wrap and let rise for 2 hours at room temperature. Place the dough in the refrigerator and let it mature for another 9 hours. Then remove it from the fridge, take off the plastic wrap and leave it at room temperature for an hour. Use a brush to oil the surface 29 and sprinkle with poppy seeds 30.

Using a sharp knife, make decorative incisions 31. Bake in a preheated static oven at 355°F on the central rack for 40 minutes. Then remove from the oven 32, let it cool slightly before removing from the mold and serving 33.

Storage

The brioche bread with arugula and potatoes keeps for 3 days at room temperature, well covered. Alternatively, it can be frozen after baking.

Tip

The arugula sauce can be replaced with baby spinach sauce, using the same weight. You can add nuts such as walnuts, peanuts, or pistachios to the dough to make it even more delicious.

For the translation of some texts, artificial intelligence tools may have been used.