Roquefort brioche from A Table in the Tarn: Living, Eating and Cooking in South-west France by Orlan
Long before I ever visited this area I was a fan of Paula Wolfert’s The Cooking of South West France, in which she describes a buttery brioche with a layer of fragrant melted cheese in the middle,...
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Ingredients
- 50 g Cantal or Cheddar cheese, grated
- 1 egg, beaten
- 25 g sugar
- 175 g unsalted butter, at room temperature
- 75 g Roquefort cheese, crumbled
- 265 g strong flour
- 1 tsp salt
- 1 egg plus 1 yolk
- 2 tsp fresh yeast (see note if using dried)
- 80 ml warm milk
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