Cheesy Brioche Loaves
Experience the delightful combination of rich, buttery brioche infused with the nutty flavors of Swiss or Gruyère cheese in this Cheesy Brioche Loaves recipe. Adapted from Bernard Clayton’s 'The Breads of France', this recipe offers a mouthwatering take on traditional brioche, delivering an incredibly soft and airy texture thanks to the enriched dough. Perfect for brunch or as a savory accompaniment to soups and salads, these loaves not only taste spectacular but also showcase your baking skills. With a touch of patience for rising and chilling, you'll be rewarded with beautifully braided loaves that are as pleasing to the eye as they are to the palate.
8
Servings
N/A
Calories
10
Ingredients
Ingredients
Dry yeast
1/4 ounce (Instant or active dry yeast)
Water
1 cup (Warm, about 100°F (38°C))
Bread flour
3 1/2 cups (Plus more for dusting)
Sugar
1 teaspoon (Granulated sugar)
Salt
1 1/2 teaspoons (Fine sea salt)
Butter
6 ounces (Softened, cut into small pieces)
Eggs
4 (Room temperature)
Diced Swiss cheese or Gruyère cheese
2/3 lb (Diced into small cubes)
Milk
1 tablespoon (For egg wash)
Egg
1 (For egg wash, beaten)
Instructions
1
In the bowl of a large mixer, combine warm water and dry yeast. Stir gently, then add sugar, salt, and half of the flour.
2
Beat at medium speed for 2 minutes until well combined.
3
Add the softened butter in small pieces and mix for an additional minute until incorporated.
4
Add each room-temperature egg one at a time, mixing thoroughly after each addition before adding the remaining flour.
5
Continue to beat the dough at medium speed for 10 minutes. If needed, scrape down the sides of the bowl with a spatula.
6
Gently fold in the diced cheese, ensuring it is evenly distributed throughout the dough.
7
Cover the bowl with plastic wrap and allow the dough to rise at room temperature until doubled in size, about 2 to 3 hours.
8
Once risen, do not deflate the dough. Transfer it to the refrigerator and chill for at least 5 hours or overnight to firm up.
9
Remove the chilled dough from the refrigerator and divide it into two equal portions of approximately 24 ounces (680 grams) each.
10
Carefully divide one portion on the counter into three equal pieces, about 8 ounces (225 grams) each.
11
Roll each piece into long strands, measuring 14-16 inches, taking care to allow for some resting time to relax the dough.
12
Braid the three strands together, sealing the ends tightly. Repeat the braiding process with the second piece of dough.
13
Place each braided loaf on a baking sheet lined with parchment paper or greased lightly.
14
Brush both loaves with the egg-milk glaze, ensuring an even coat.
15
Allow the loaves to rise uncovered until doubled in size, about 1-2 hours.
16
Preheat your oven to 400°F (205°C). Keep an eye on the loaves as they bake, especially during the last 10 minutes.
17
Before baking, brush the loaves again with the egg wash for a beautiful golden crust.
18
Bake for 20 minutes, then rotate the loaves for even baking.
19
Continue baking until the loaves are golden brown and sound hollow when tapped. Remove from oven and let cool on a wire rack.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cheesy Brioche Loaves?
Cheesy Brioche Loaves are rich, buttery breads infused with Swiss or Gruyère cheese, known for their soft and airy texture.
What is the origin of this recipe?
This recipe is adapted from Bernard Clayton’s 'The Breads of France'.
What type of cheese is recommended for this brioche?
The recipe calls for 2/3 lb of diced Swiss cheese or Gruyère cheese.
What kind of yeast should I use?
You can use 1/4 ounce of either instant or active dry yeast.
What is the ideal water temperature for the dough?
The water should be warm, approximately 100°F (38°C).
How much bread flour is required?
The recipe requires 3 1/2 cups of bread flour, plus extra for dusting.
Why is sugar added to the dough?
A teaspoon of granulated sugar is used to assist the yeast and add subtle flavor.
How should the butter be prepared before mixing?
The 6 ounces of butter should be softened and cut into small pieces.
Do the eggs need to be a specific temperature?
Yes, the 4 eggs used in the dough should be at room temperature for better incorporation.
How long should I beat the dough after adding eggs?
The dough should be beaten at medium speed for 10 minutes.
When do I add the diced cheese?
The cheese is gently folded into the dough after the 10-minute beating process is complete.
How long is the first rise?
The dough should rise at room temperature for about 2 to 3 hours, or until doubled in size.
Should I deflate the dough before refrigerating?
No, do not deflate the dough before transferring it to the refrigerator.
How long should the dough chill in the refrigerator?
The dough needs to chill for at least 5 hours or overnight to firm up.
How many loaves does this recipe make?
This recipe makes two equal-sized braided loaves.
What is the weight of each loaf portion?
Each of the two main portions should weigh approximately 24 ounces (680 grams).
How do I prepare the strands for braiding?
Divide each loaf portion into three 8-ounce pieces and roll them into 14-16 inch strands.
What should I do if the dough is difficult to roll?
Allow the dough some resting time during the rolling process to help it relax.
What is used for the egg wash?
The egg wash is a mixture of one beaten egg and one tablespoon of milk.
How many times should I apply the egg wash?
The loaves are brushed twice: once before the second rise and again just before baking.
How long is the second rise after braiding?
The braided loaves should rise uncovered for 1-2 hours until doubled in size.
What temperature should the oven be set to?
Preheat your oven to 400°F (205°C).
How long is the total baking time?
The loaves bake for at least 20 minutes before being rotated, and then continue until golden brown.
Why is it necessary to rotate the loaves?
Rotating the loaves ensures even baking and a consistent golden color.
How do I know when the bread is finished baking?
The loaves are done when they are golden brown and sound hollow when tapped.
How should the bread be cooled?
Remove the loaves from the oven and let them cool on a wire rack.
How many servings does this recipe provide?
This recipe yields approximately 8 servings.
Can I make this dough by hand?
While a mixer is recommended for the 10-minute beat cycle, it could be done by hand with significant effort.
What are the best occasions for serving this bread?
It is perfect for brunch or as a savory side for soups and salads.
What is the texture of the finished bread?
The finished brioche has an incredibly soft and airy texture with a beautiful golden crust.