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1
Combine the yeast, sugar and milk in a small bowl and let sit until foamy, about 5 minutes.
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2
In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt.
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3
Mixing on low speed, add the yeast mixture and mix until combine.
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4
Mix together the eggs, egg yolks, chipotle puree in a bowl and slowly add the mixture to the flour while continuing to mix on low speed.
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5
Mix in the butter, piece by piece until combined and continue mixing until the dough is silky and springy, about 10 minutes.
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6
Remove the dough to a lightly floured surface and lightly knead for 30 seconds.
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7
Place in a lightly oiled bowl, cover with clean kitchen towel or plastic wrap and let rise in a warm place for 1 hour or until doubled in bulk.
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8
Lightly punch down, cover and allow to rise for 30 minutes longer.
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9
Butter a 12 by 4-inch or 5 by 4-inch loaf pan.
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10
Shape the dough into a loaf, being careful to press out any air, and place in the prepared pan.
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11
Rub the top with more softened butter cover with plastic wrap and let rise for 2 hours more in a warm place.
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12
Preheat the oven to 375 degrees F.
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13
Bake until golden brown and firm on top, about 25 minutes.
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14
Cool in pan for 5 minutes then remove and let cool on baking rack.
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15
For the crispy Serrano ham:
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16
Heat oil in a large saute pan over high heat until oil begins to shimmer.
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17
Carefully add 2 slices of the ham at a time and cook until crispy on both sides.
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18
Remove to a plate line with paper towels.
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19
For the lobster salad:
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20
Bring vinegar to a boil, add the saffron, remove from the heat and let steep for 10 minutes.
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21
Whisk together the mayonnaise, vinegar, garlic and honey in a large bowl and season with salt and pepper.
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22
Add the celery, onion and lobster meat and gently fold to combine.
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23
Add the parsley (and green onion, if using) and season with salt and pepper.
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24
Top lobster salad with crispy serrano ham, tomato and watercress on the Chipotle Brioche.
