Brioche With Gruyère And Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Hermann-Grima Brioche Ingredients:
1 portion hermann-grima brioche dough |
3/4 cup (3 ounces) shredded gruyère cheese, divided |
1/4 cup grated parmesan cheese, divided |
1 egg yolk, beaten |
2 teaspoons milk |
Directions:
1. Knead dough lightly 4 to 5 times, kneading in 6 tablespoons Gruyère cheese and 2 tablespoons Parmesan cheese.
2. Shape dough into an oval loaf; place on a greased baking sheet. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
3. Combine egg yolk and milk, stirring well; gently brush mixture over loaf. Sprinkle with remaining cheese. Bake at 350° for 45 minutes or until loaf sounds hollow when tapped. Cool on wire rack.
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