Cheese Brioche

Instructions

1. 1

   Combine warm milk, yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy, then add eggs one at a time, mixing well between each addition.

   Tip: The yeast should bloom with a pleasant beery aroma, indicating it's active and healthy.

2. 2

   Mix in flour and salt until a shaggy dough forms. Gradually incorporate softened butter, a few pieces at a time, kneading until the dough becomes smooth and elastic, about 8-10 minutes.

   Tip: Patience is key here—adding butter gradually prevents the dough from becoming greasy.

3. 3

   Fold in both grated cheeses, fresh thyme, and black pepper until evenly distributed throughout the dough. The dough should be soft and slightly sticky.

   Tip: Reserve a small handful of cheese to sprinkle on top before baking for extra flavor.

4. 4

   Transfer dough to a lightly greased bowl, cover with a damp kitchen towel, and let rise in a warm place for 90 minutes until doubled in size.

   Tip: A warm spot like an oven with the light on works perfectly for rising.

5. 5

   Punch down the dough and shape it into a round loaf. Place in a greased 9-inch round baking tin, then cover and let rise for another 45 minutes.

   Tip: The second rise should be slightly shorter than the first, as the dough is already well-developed.

6. 6

   Preheat oven to 190°C. Brush the top of the loaf with beaten egg yolk and sprinkle with reserved cheese and a pinch of thyme.

   Tip: The egg wash will give you a beautiful golden-brown crust.

7. 7

   Bake for 30-35 minutes until the brioche is deep golden brown and sounds hollow when tapped on the bottom.

   Tip: If the top browns too quickly, loosely tent with foil for the last 10 minutes.

8. 8

   Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.