Anne Willan

Brioche de Gannat

Cheese Brioche

Preparation info
  • Makes

    1

    large loaf
    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Gannat is a small town on the northern edge of Auvergne cheese country. For authenticity, this brioche should be made with cantal cheese, but a well-aged gruyère can be used instead.

Ingredients

125 ml milk

Method

Heat the milk, butter and sugar until the butter melts; let cool to lukewarm. Sift the flour into a bowl with the salt and pepper and make a well in the centre. Add the lukewarm milk mixture to the well. Crumble the yeast over the liquid and leave for 5 minutes or until dissolved. Add the eggs and mix the centre ingredients with your fingertips, gradually drawing in the flour to make a soft dou