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 Président Double Crème Brie Cheese—pure decadence.
Cheese and Rosemary Brioche
Makes 2 (9x5-inch) loaves
Ingredients
- ⅓ cup (80 grams) warm whole milk (110°F/43°C)
- 3 tablespoons (36 grams) granulated sugar
- 1 tablespoon (9 grams) active dry yeast
- 3¼ cups (406 grams) all-purpose flour, divided
- 6 large eggs (300 grams), room temperature and divided
- 1 teaspoon (3 grams) kosher salt
- 1 cup (227 grams) Président unsalted butter, softened
- 1 (8-ounce) container (226 grams) Président Double Crème Brie Cheese, cubed
- 2 tablespoons (4 grams) chopped fresh rosemary
- 1 tablespoon (15 grams) water
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, sugar, and yeast. Let stand for 10 minutes.
- Add 1½ cups (188 grams) flour and 5 eggs (250 grams) to yeast mixture, and beat at medium-low speed until smooth, 2 to 3 minutes. Cover and let stand until small bubbles form around edges of mixture, 30 to 45 minutes.
- Switch to the dough hook attachment. Add salt and remaining 1¾ cups (218 grams) flour. Beat at medium speed until dough pulls away from sides of bowl and is smooth and elastic, 8 to 10 minutes.
- With mixer on medium speed, add butter, 1 tablespoon (14 grams) at a time, beating until combined after each addition. Add cheese and rosemary. (See Note.)
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1½ to 2½ hours.
- Turn out dough onto a lightly floured surface, and fold a few times to knock out a bit of air. Return dough to greased bowl; cover and refrigerate for at least 8 hours or overnight (up to 16 hours).
- Lightly spray 2 (9x5-inch) loaf pans with cooking spray.
- Divide dough into 6 portions (about 200 grams each). On a lightly floured surface, roll each portion into a 12-inch-long rope. Braid 3 ropes of dough very tightly. Place in 1 prepared pan, tucking ends under. Repeat procedure with remaining 3 ropes of dough and remaining prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1 to 1½ hours.
- Preheat oven to 350°F (180°C).
- In a small bowl, whisk together 1 tablespoon water and remaining 1 egg (50 grams). Brush egg wash over dough.
- Bake for 30 minutes. Cover with foil, and bake until an instant-read thermometer inserted in center registers 190°F (88°C), 15 to 20 minutes more. Serve warm.
Notes
Note: If cheese and rosemary don’t incorporate well in the mixer, turn out onto a lightly floured surface and knead by hand until everything is evenly distributed.
[…] This is recipe #9 with 177 to go baking through the Bake from Scratch cookbook. For the recipe click here, Cheese and Rosemary Brioche. […]
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!
Love your recipe
Can I slice and freeze this?
Hi Michael,
Absolutely! Brioche makes a great frozen bread. Make sure you wrap it tightly to avoid freezer burn!
I lost the definition in the braid when I proofed it. And it didn’t rise as much as I thought. Any ideas what I did wrong? Still delicious! Just not pretty.
Hi Amanda! Did you happen to do a window pane test on this loaf? It might have not had the gluten structure needed. Or could it have over-proofed?