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Brioche With Gruyère And Parmesan

Yield 1 loaf


  • 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

How to Make It

  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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