Brioche with nutty, sweet and tangy cheese flavours
This brioche combines nutty, sweet and tangy flavours and has a chewy texture. This bread is to be savoured and enjoyed warm with a good knob of butter.
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Cooking tools:
- Kitchen scale
- Loaf pan
- Pastry brush
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Grater
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Plastic wrap
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
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