Roquefort Brioche

How to make it

What could be better than sweet and savoury, cheese brioche? It might take a while to make this Roquefort bread but it will definitely be worth it! We recommend you serve this warm with salty butter and roasted garlic bulbs.

• Add the milk and yeast into a food mixer and mix for a few minutes
• Then the flour and salt, and mix on a low setting until the dough on the hook looks moist
• Next add the egg, yolk and sugar and mix, ensuring you scrape the sides to get a consistent mixture
• Add the butter in chunks, a chunk at a time
• Mix the entire mixture for about 10 minutes until it’s sticky, consistent batter
• Turn it into a large bowl, cover with clingfilm and leave in a warm place to prove for 1-3 hours, or until the mixture has doubled in size
• Using a scraper, deflate the dough by pulling in the sides, then rest for another 2 hours and repeat 2-3 times.
• Ideally let this chill overnight
• Preheat the oven to 220°C/200°C fan/Gas 6.
• Turn out the dough onto a floured surface
• Split in two
• With one half, place into a greased loaf tin, pushing the sides to the edge
• Sprinkle Roquefort and Cheddar evenly over the base
• Divide the remaining dough into 8 pieces and roll into balls.
• Flatten them slightly and place over the base (it won’t cover the hole base at this point)
• Cover with greased foil and leave to rise for 3 hours or until size has doubled again
• Glaze the dough balls and border with egg
• Sprinkle any remaining cheese over the top and bake for 12-15 mins at 220°C/200°C fan/Gas 6., then turn down to 180°C/160°C fan/Gas 4 for a further 12-15 mins
• Serve the cheese brioche warm with salty butter and roasted garlic bulbs