Savoury brioche bread

Ingredients
500 g Manitoba flour
2 eggs
180 ml milk
80 g butter
1 teaspoon salt
1 tablespoon sugar
1 fresh yeast cube of 25, or 7 g dried
For sweet brioche, omit salt and add 2 tablespoons sugar. Thank you to ‘zenzero e limone’ for the recipe.
Filling, vary as desired
150 g Emmental or Fontina
100 g diced salame or ham
1 leek
100 g Taggiasca olives
4 small Würstel
To finish
Milk for brushing
Poppy seeds
I warm milk slightly, not too hot, and add sugar.

I dissolve yeast in it.

I start mixing flour and eggs with the dough hook.

I add previously melted butter.

While kneading, I add yeast dissolved in milk and sugar.

I continue kneading, then add salt.

Once elastic and leaving the hook, I put dough on the work surface.

I work briefly, form a ball, cover in a bowl with cling film and rise somewhere warm for 1 hour.

After 1 hour, it has doubled.

I turn onto the work surface.

I roll into a large even rectangle.

Prepared filling: roughly chopped cheese, chopped olives, leek softened in a pan or microwave with oil, 4 small Würstel and 1 small smoked sausage.

I spread cheese evenly.

Then diced Würstel and sausage.

Then chopped olives.

Then leek.

I roll into an even log.

I keep the seam down, overlap and seal the ends into a large ring.

I make deep, even cuts without reaching the bottom.

I line a ring tin with parchment, or butter and flour it.

I carefully fit the ring neatly inside.

I cover with a towel and rise another hour.

Near the end of rising, I heat the oven to 180°C and brush with milk.

I scatter poppy seeds.

I bake for 30 minutes until golden, then cool on a rack.

A wonderful result: tall, soft and ideal for an aperitivo or snack. Try the sweet version too!