Somehow I do not really fancy bread with gruyere cheese, hence the change I made
A recipe I chose from the book Coffee Cakes for The Home Bakers, my second choice this time round
Why this recipe? Simply because I LOVE brioche and I LOVE cheese
Combined together? I LOVE LOVE it! :)
Another reason is when I read the method of making, it's written there that the dough is to keep chilled in the fridge overnight. I'm curious to know how it turned out :)
I am telling you, this is the perrrrrfect choice I won't regret!
Such a delicious tasty cheesy soft buttery bread with yummy crusty top I enjoyed to the max
The recipe stated that it is great to eat with ham. To me, I could eat on its own and couldn't stop!
Oh, my kids love it with Nutella - which I found quite irresistible too!
My not so easy to please mummy took a bite and immediately took out her recipe book and said, tell me the recipe, I want to write! LOL
Half recipe made short braid. Please don't judge by the look of the braid. That's the best I can do LOL
Yum yum... I added more cheese than suggested, so cheesy...I like!
What you need:
(below is full recipe, I made half recipe only)
1 package (11g) instant dry yeast
1/4 cup (60ml) warm water
pinch of sugar, plus 1 tbsp.
10 tbsp (140g) unsalted butter (room temperature)
1 tsp salt
3 large eggs
1/2 cup (120ml) warm milk
3 1/4 cups all purpose flour (423g) (I used 455g bread flour)
1 1/2 cups shredded gruyere cheese (I used 2 cups cheddar)
1 egg yolk beaten with 1 tbsp milk
- Pour yeast into warm water mixed with a pinch of sugar and let stand til foamy, about 10 minutes
- Heat up milk just until warm (I don't own thermometer, I used my instinct to just lukewarm)
- Pour warm milk, egg, and yeast mixture into breadmaker pan, followed by flour, sugar, salt
- Let the machine knead for 5 minutes, and add in butter
- Let the machine does the kneading job and also the proofing
- Once out from the machine, punch the dough
- I found it too sticky I kneaded manually for awhile, adding a little plain flour
- Keep the dough in the fridge overnight (minimum of 2 hours)
- Take out the chilled dough and knead for awhile and then knead in the cheese
- Divide into 3 equal portions and roll each portion into a rope about 40cm long
- Place the 3 ropes parallel on a buttered baking sheet (I didn't butter, but lined the baking sheet)
- Form them into a braid and pinching the ends together to seal. Cover with a damp tea towel and let rise in a warm place til doubled in volume about 1 1/2 hours
- Preheat oven to 190degC. Brush the dough with egg milk mixture
- Bake for 30-35 minutes until the bread is golden brown and sounds hollow when thumped
- Let cool on the pan for 10 minutes and then transfer from the pan to a wire rack
- Serve warm or at room temperature, cut into slices
I'm submitting this post to The Home Bakers hosted by Joyce from Kitchen Flavours
Our next bake will be Morning Glory Breakfast Cake, something new to me I'd love to try!
You love baking? You love experimenting new thing in the kitchen? Come join us! :)