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
- 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.
- Remove dough from refrigerator. Lightly spray 2 (9-inch) loaf pans with baking spray with flour.
- 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.
- Preheat oven to 350°F.
- 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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This came out lovely! should I store it at room temperature, or in the fridge?
Thanks!
Hi Sydney,
thanks for reaching out! We are so glad it came out great! You can store either way, but we recommend just at room temp. Thanks!