Ingredients for Brioche Au Fromage
- Water
- Milk
- 1 large egg
- Swiss Cheese
- Butter
- Sugar
- 1 teaspoon salt
- Bread Flour
- Yeast
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How to Make Brioche Au Fromage
- In a large bowl, thoroughly combine 1 cup (240ml) warm milk (105-115°F), 2 1/4 teaspoons (1 packet) active dry yeast, and 2 tablespoons granulated sugar. Let stand for 5-10 minutes until foamy.
- Add 1 large egg, 1/4 cup (50g) unsalted butter, softened, and 1 teaspoon salt to the yeast mixture. Whisk until well combined.
- Gradually add 4 cups (500g) all-purpose flour, 1 cup (120g) grated cheese (such as Gruyere or cheddar), and 1/4 cup (20g) finely chopped fresh chives (optional). Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Add more flour if needed to prevent sticking.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough to release the air. Shape the dough into a round loaf or individual rolls.
- Place the shaped dough in a greased 9x5 inch loaf pan or on a baking sheet lined with parchment paper.
- Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until almost doubled.
- Preheat oven to 375°F (190°C).
- Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
- Let cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
179 g
Sugar
84g
Fat
283g
Carbs
122g
