Savory Brioche Recipe
Ingredients
8 oz. strong plain (all-purpose) flour
1/4 teaspoon salt freshly ground black pepper
1/2 oz. fresh (compressed) yeast
3 tablespoons warm water
1/4 teaspoon French mustard
4 oz. butter, melted
2 oz. Gruyere cheese, finely grated
2 eggs, lightly beaten
Directions
Sift the flour, salt and pepper into a warmed bowl.
Make a well in the centre.
Cream the yeast with the water.
Add the mustard, butter, cheese, eggs and yeast liquid to the flour and beat with a wooden spoon to produce a smooth batter.
Cover with a damp cloth and leave in a warm place for 1 1/2-2 hours until doubled in bulk.
Pour into 8 individual greased fluted brioche tins.
Bake in the centre of a hot oven, 425°F, Gas Mark 7 for 10-15 minutes until golden brown.
Allow to cool in the tins for 5 minutes before turning out
Make a well in the centre.
Cream the yeast with the water.
Add the mustard, butter, cheese, eggs and yeast liquid to the flour and beat with a wooden spoon to produce a smooth batter.
Cover with a damp cloth and leave in a warm place for 1 1/2-2 hours until doubled in bulk.
Pour into 8 individual greased fluted brioche tins.
Bake in the centre of a hot oven, 425°F, Gas Mark 7 for 10-15 minutes until golden brown.
Allow to cool in the tins for 5 minutes before turning out
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