Cheese and Rosemary Brioche

Cheese and Rosemary Brioche - Bake from Scratch - The Coupe
Photography by Stephen DeVries

We love this recipe for sandwich bread or an afternoon snack. Though the brioche recipe calls for a double-cream cheese, we especially love this with the ultra-rich and creamy Saint André triple-cream cow’s milk cheese—pure decadence.

Cheese and Rosemary Brioche
 
Makes 2 (9-inch) loaves
Ingredients
  • Basic Brioche Dough
  • 10½ ounces double-cream cheese, cubed
  • 2 tablespoons chopped fresh rosemary
  • 1 large egg
  • 1 tablespoon water
Instructions
  1. Make Basic Brioche Dough as directed through adding butter in step 3. Place dough on a lightly floured surface, and fold in cheese and rosemary. Continue following Basic Brioche Dough recipe to let dough rise.
  2. Remove dough from refrigerator. Lightly spray 2 (9-inch) loaf pans with baking spray with flour.
  3. Divide dough into 6 equal pieces. On a lightly floured surface, roll each piece into 12-inch-long pieces. Braid 3 pieces of dough very tightly. Place in 1 prepared pan, folding ends of braid under to fit in pan. Repeat procedure with remaining 3 pieces of dough and second pan. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, 1 to 1½ hours.
  4. Preheat oven to 350°F.
  5. In a small bowl, whisk together egg and 1 tablespoon water. Brush egg wash over dough. Bake, uncovered, for 30 minutes. Cover with foil, and bake until a thermometer inserted in center registers 190°F, 15 to 20 minutes more. Serve warm.

 

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