heavy and moist “brioche rustico” bread

November 18, 2014

brioche rusticaFirst off, sorry for posting this a little late. If you follow me on Twitter, you probably saw I was stuck on a bus for over an hour this morning after Chicago went crazy. I won’t get into details, but let’s just say one bus caught fire (luckily not mine) and possibly two trains? Oh and two lanes were iced over and closed. Normal Midwestern things.

Anyway, getting on with it!

If you couldn’t tell from my slightly Italian-themed fritatta, I am really missing Italian food.

Maybe it was because we were so busy and relaxed, or because we didn’t think about food or stress about much, but somehow with all the pizza, carbs and wine, I still didn’t really gain much weight on our honeymoon. But I also think a big part of that was because Italians eat so clean and simple. Just basic cheeses, meats and breads. Gah! I love it.

brioche rusticaThis bread was one of my favorites from our honeymoon. It was served every morning at the bed and breakfast we stayed at in Praiano. I missed it so much, I emailed the hostess weeks later, requesting the recipe. Luckily she understood what I was getting at (“You know that breakfast bread? It was round and really heavy?”) and was kind enough to share it! As a bonus, this bread is also great for a Thanksgiving spread because it’s hearty and huge, so it can serve a lot of people.

brioche rusticoAlso, it’s filling and beautiful. Just look at those insides!

I had to adjust the recipe a tad, since their recipe was very…unspecific. But it still turned out, so yay for guesswork! One more note, when kneading the bread, even if it’s sticky, be sure not to add too much flour. Always just add enough flour that you can roll it into a ball.

brioche rustica brioche rusticaI served this to my family over the weekend–you know, bringing a bit of our Italian honeymoon to Appleton–and they thought it needed more salt. Which Ryan and I found funny, since it tasted exactly how it did in Italy. Americans are just use to more salt (and sugar) in everything. But, if you do want to be add more salt–I recommend buying the heavy salami or adding more salami to your bread. Should do the trick.

As they say in Italy, buon appetito!

heavy and moist "brioche rustica" bread
Prep time
Cook time
Total time
A delicious Italian bread.
Recipe type: Snack
  • 5 cups flour (4 in recipe, 1 to help flour dough)
  • 3 eggs;
  • 21g yeast;
  • 2 cup milk
  • ½ stick Butter
  • 2 tbsp peanut oil
  • 1 teaspoon of sugar;
  • a bit of salt
  • 9 slices of Salami;
  • some Ham (I used regular lunch meat)
  • shredded cheese (I used cheddar and mozzerella)
  • a slice of cheddar
  • ground pepper
  1. Place on floured surface and knead. Add more flour to form a ball.
  2. Put in a bowl for an hour and let it "grow."
  3. Once it has grown, re-knead it and let it grow again.
  4. Once it has re-grown bake for 50 minutes at 335F (170 C).
  5. Do not open the oven in the meantime.


You Might Also Like

No Comments

Leave a Reply