Brioche Au Fromage

Total Time: 3 hrs 15 mins Preparation Time: 2 hrs 30 mins Cook Time: 45 mins

Ingredients

• 1/4 ounce dry yeast
• 1 cup water
• 3 1/2 cups bread flour
• 1 teaspoon sugar
• 1 1/2 teaspoons salt
• 6 ounces butter
• 4 eggs, room temperature
• 2/3 lb diced swiss cheese or 2/3 lb gruyere cheese
• 1 tablespoon milk (for the egg wash, to make use milk and one egg)
• 1 egg

Recipe

• 1 place the water and yeast in the bowl of a large mixer, mix it around a bit, then add the sugar and salt and about half the flour.
• 2 beat at medium speed for 2 minutes.
• 3 break the butter into small pieces and add it to the mixture. beat one minute.
• 4 add the eggs one at a time and the rest of the flour. beat thoroughly after each addition.
• 5 beat at medium speed for 10 minutes. you may have to scrape the dough down off the sides of the bowl from time to time.
• 6 stir the cheese into the dough and blend thoroughly.
• 7 cover the bowl with plastic wrap and let the dough rise at room temperature until it has doubled, 2 to 3 hours.
• 8 do not stir down the dough. place it in the refrigerator for at least 5 hours or overnight. this dough must be chilled before it can be worked.
• 9 take the dough out of the refrigerator and divide it into two pieces, each about 24 ounces / 680 grams. place one on the counter and the other back in the bowl in the refrigerator.
• 10 divide the dough on the counter into three pieces, about 8 ounces / 225 grams each.
• 11 carefully roll the three pieces out to form long strands, 14-16 inches long. be patient, as the dough will spring back a bit after each roll.
• 12 when you have the three pieces rolled out, braid them into a loaf, being sure to seal the end pieces tightly.
• 13 place the finished braided dough on parchment paper or a greased baking sheet and repeat the process with the second dough.
• 14 brush both loaves with the egg-milk glaze.
• 15 let the two doughs rise uncovered until doubled, 1-2 hours.
• 16 heat oven to 400f / 205°c this is a little high for an enriched bread, so watch it carefully during the last 10 minutes.
• 17 when ready to bake, give the loaves another brushing with the glaze.
• 18 bake for 20 minutes, then turn the loaves around so both sides will bake evenly.
• 19 bake until the loaves are done, then carefully remove them from the oven. these loaves will be fragile until they cool.