80ml warm milk
2 tsp fresh yeast
265g strong flour
1 tsp salt
1 egg, 1 yolk, 1 beaten egg to glaze
175g unsalted butter
75g Roquefort AOC
50g Cheddar (try Somerset Organic Cheddar)
How to make it
What could be better than sweet and savoury, cheese brioche? It might take a while to make this Roquefort bread but it will definitely be worth it! We recommend you serve this warm with salty butter and roasted garlic bulbs.
- Add the milk and yeast into a food mixer and mix for a few minutes
- Then the flour and salt, and mix on a low setting until the dough on the hook looks moist
- Next add the egg, yolk and sugar and mix, ensuring you scrape the sides to get a consistent mixture
- Add the butter in chunks, a chunk at a time
- Mix the entire mixture for about 10 minutes until it’s sticky, consistent batter
- Turn it into a large bowl, cover with clingfilm and leave in a warm place to prove for 1-3 hours, or until the mixture has doubled in size
- Using a scraper, deflate the dough by pulling in the sides, then rest for another 2 hours and repeat 2-3 times.
- Ideally let this chill overnight
- Preheat the oven to 220°C/200°C fan/Gas 6.
- Turn out the dough onto a floured surface
- Split in two
- With one half, place into a greased loaf tin, pushing the sides to the edge
- Sprinkle Roquefort and Cheddar evenly over the base
- Divide the remaining dough into 8 pieces and roll into balls.
- Flatten them slightly and place over the base (it won’t cover the hole base at this point)
- Cover with greased foil and leave to rise for 3 hours or until size has doubled again
- Glaze the dough balls and border with egg
- Sprinkle any remaining cheese over the top and bake for 12-15 mins at 220°C/200°C fan/Gas 6., then turn down to 180°C/160°C fan/Gas 4 for a further 12-15 mins
- Serve the cheese brioche warm with salty butter and roasted garlic bulbs