Brioche au fromage et poivre noir
This is my take on my cheese and black pepper muffin recipe with a French slant
Ingredients
- 50 g Water
- 150 ml Milk
- 50 g Butter
- 100 g Fromage Frais not reduced fat
- 1 egg
- 350 g Flour T65
- 100 g Flour T80 if not available use more T65
- 1 packet Fast Action Dried Yeast or 14g Fresh Yeast
- 10 g Salt
- 5 g Sugar
- 1 tsp Baking Powder
- 100 g Emmethal
- 2 tsp Freshly ground Black Pepper
Instructions
- Mix the dough with all the ingredients except the Cheese and the Pepper.
- stand mixer with dough hook (6 minutes first slow and then medium speed),
- bread machine dough setting
- or by hand
- Add the cheese and black pepper
- If using stand mixer, add and then mix for further 3 minutes.
- If using the bread machine, add the additional ingredients when the alarm goes or, if no alarm, after 25 minutes.
- If kneading by hand, add the cheese and pepper after about 10 minutes of kneading and continue to knead for a further 5 minutes
- Allow to rise. If using mixer or by hand, put the dough in a lightly olled bowl and cover with cloth. Let stand for at least 1 hour 30 minutes.
- Grease a cake tin and dust with flour
- Tip out the dough onto a lightly floured surface and fold and shape knocking out the air and knead gently.
- Roll the dough gently into a cylinder approx 5-6cm. Use a metal dough scraper, cut dough into 7 pieces, dust the dough both sides by dipping into the bowl of chickpea flour and put on a baking tray.
- Cover and allow to rise for about an hour and half or more. Warm the oven 180’C Fan oven
- Place the cake tin in the oven and bake for 16 minutes.
- Remove Brioche from cake tin and place on a cooling rack
Tried this recipe?Let us know how it was!