Cheese Brioche

Name: Cheese Brioche
Yield: 1 brioche ring or 12 small brioches
Cuisine: United States
Ingredients: ½ cup butter, melted; ¼ pound Swiss cheese, shredded; ¼ cup warm water (105° to 115°F.); ½ teaspoon salt; 1 package activae dry yeast; 4 teaspoons sugar; 3 eggs; 2 cups sifted all-purpose flour

Preparation info

1
brioche ring or 12 small brioches

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

¼ cup warm water (105° to 115°F.)
1 package activae dry yeast
2 c

Americas
United States
Vegetarian
Bread
New York

Method

Place the warm water in a large warm bowl. Sprinkle with yeast. Stir to dissolve. Add one-half cup of the flour and mix well. Cover and let rise in a warm place, free from draft, for about twenty minutes, until doubled in bulk.
Combine remaining flour, the sugar and salt. Stir in eggs and beat until smooth. Stir in butter and the yeast mixture. Beat u