We love this recipe for sandwich bread or a day snack. Though the brioche recipe requires a double-cream cheese, we notably love this with the ultra-rich Président Double Crème Brie Cheese—pure decadence.
Cheese and Rosemary Brioche
- ⅓ cup (80 grams) warmth full milk (110°F/43°C)
- 3 tablespoons (36 grams) granulated sugar
- 1 tablespoon (9 grams) energetic dry yeast
- 3¼ cups (406 grams) all-purpose flour, divided
- 6 big eggs (300 grams), room temperature and divided
- 1 teaspoon (3 grams) kosher salt
- 1 cup (227 grams) Président unsalted butter, softened
- 1 (8-ounce) container (226 grams) Président Double Crème Brie Cheese, cubed
- 2 tablespoons (4 grams) chopped latest rosemary
- 1 tablespoon (15 grams) water
- Inside the bowl of a stand mixer fitted with the paddle attachment, combine warmth milk, sugar, and yeast. Let stand for 10 minutes.
- Add 1½ cups (188 grams) flour and 5 eggs (250 grams) to yeast mixture, and beat at medium-low tempo until simple, 2 to a few minutes. Cowl and let stand until small bubbles sort spherical edges of mixture, 30 to 45 minutes.
- Swap to the dough hook attachment. Add salt and remaining 1¾ cups (218 grams) flour. Beat at medium tempo until dough pulls away from sides of bowl and is straightforward and elastic, 8 to 10 minutes.
- With mixer on medium tempo, add butter, 1 tablespoon (14 grams) at a time, beating until combined after each addition. Add cheese and rosemary. (See Observe.)
- Spray a giant bowl with cooking spray. Place dough in bowl, turning to grease prime. Cowl and let rise in a warmth, draft-free place (75°F/24°C) until doubled in dimension, 1½ to 2½ hours.
- Find yourself dough onto a frivolously floured flooring, and fold a few events to knock out a bit of little bit of air. Return dough to greased bowl; cowl and refrigerate for at least 8 hours or in a single day (as a lot as 16 hours).
- Flippantly spray 2 (9×5-inch) loaf pans with cooking spray.
- Divide dough into 6 components (about 200 grams each). On a frivolously floured flooring, roll each portion proper right into a 12-inch-long rope. Braid 3 ropes of dough very tightly. Place in 1 prepared pan, tucking ends beneath. Repeat course of with remaining 3 ropes of dough and remaining prepared pan. Cowl and let rise in a warmth, draft-free place (75°F/24°C) until doubled in dimension, 1 to 1½ hours.
- Preheat oven to 350°F (180°C).
- In a small bowl, whisk collectively 1 tablespoon water and remaining 1 egg (50 grams). Brush egg wash over dough.
- Bake for half-hour. Cowl with foil, and bake until an instant-read thermometer inserted in coronary heart registers 190°F (88°C), 15 to twenty minutes further. Serve warmth.
Observe: If cheese and rosemary don’t incorporate correctly inside the mixer, show onto a frivolously floured flooring and knead by hand until each little factor is evenly distributed.
3.5.3251