Three cheese brioche
Ingredients
400g strong white flour
7g instant dried yeast
1/2 teaspoon salt
100ml milk
3 large eggs
17g unsalted butter
50g Sparkenhoe Red Leicester, grated
50g Somerset Organic Cheddar, grated
50g Taleggio DOP, finely chopped
1 egg and drop of milk, to glaze
How to make it
With a deep flavour and a chewy texture, this brioche is to be savoured and enjoyed warm with a good knob of butter. We use Sparkenhoe Red Leicester, Taleggio and Somerset Organic Cheddar which combines nutty, sweet and tangy flavours.
- Combine the flour and yeast into a large bowl, then stir in the salt
- In a pan, warm the milk
- Add the milk to three beaten eggs
- Add the liquid mixture to the flour and kneed for 10 minutes until smooth and elastic
- Cover in clingfilm and leave to prove for an hour
- Ensure your butter is soft, then add the butter to the dough until consistently mixed, then kneed again
- Add all the cheese and give a final kneed
- Cover again in clingfilm and leave to prove for at least 2 hours, ideally overnight
- Tip the bread mixture onto a floured work surface and mould into a loaf shape, ensuring the crease is at the bottom
- Flour an 800g bread tin then place the shaped loaf inside the tin
- Let the loaf prove again for another 1-2 hours
- Preheat oven to 200°C/ 180°C fan/ gas mark 6
- Brush the risen loaf with a beaten egg & milk glaze
- Bake for 40 minutes
- Serve the brioche warm with plenty of real butter
