Three cheese brioche

24 July 2019 — Bread

Three Cheese Brioche


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


How to make it

With a deep flavour and a chewy texture, this brioche is to be savoured and enjoyed warm with a good knob of butter. We use Sparkenhoe Red Leicester, Taleggio and Somerset Organic Cheddar which combines nutty, sweet and tangy flavours.

  • Combine the flour and yeast into a large bowl, then stir in the salt
  • In a pan, warm the milk
  • Add the milk to three beaten eggs
  • Add the liquid mixture to the flour and kneed for 10 minutes until smooth and elastic
  • Cover in clingfilm and leave to prove for an hour
  • Ensure your butter is soft, then add the butter to the dough until consistently mixed, then kneed again
  • Add all the cheese and give a final kneed
  • Cover again in clingfilm and leave to prove for at least 2 hours, ideally overnight
  • Tip the bread mixture onto a floured work surface and mould into a loaf shape, ensuring the crease is at the bottom
  • Flour an 800g bread tin then place the shaped loaf inside the tin
  • Let the loaf prove again for another 1-2 hours
  • Preheat oven to 200°C/ 180°C fan/ gas mark 6
  • Brush the risen loaf with a beaten egg & milk glaze
  • Bake for 40 minutes
  • Serve the brioche warm with plenty of real butter


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