Sensational Herbed Brioche

  • Yield: 12 servings
  • Prep: 30 mins
  • Cook: 75 mins

Ingredients

3-1/4ounce packets active dry yeast
1/4cup lukewarm water
1cup milk, scalded and cooked
1tablespoon sugar
2teaspoons salt
4-1/4cup flour, divided
1cup (8 ounces) softened butter or margarine
1-1/2teaspoon whiter pepper
3tablespoons dry fine herbs
4-- eggs
1cup (4 ounces) cubed classic or Hickory Smoked Jarlsberg cheese
3/4cup (3 ounces) chopped, pitted California Ripe Olives
3/4cup (3 ounces) chopped California walnuts
Glaze
1-- egg yolk plus 1 tablespoon water well mixed

Instructions

  1. In large mixing bowl of heavy duty mixer, stir yeast with warm water until yeast is dissolved.  Stir in milk, sugar and salt.  Beat in 2 cups of the flour, the butter, pepper and herbs.  Beat well.  Add remaining 2- ¼ cups flour and beat well.  Add eggs, one at a time, beating well after each addition. 

  2. Beat on medium speed 10 minutes.  Dough will be extremely sticky and, after a few minutes, will completely cover mixing paddle, remaining in center of bowl and pulling away from slides.

  3. Cover bowl with a plate or buttered paper and allow dough to rise in a warm place 2-4 hours, or until doubled in size.  Stir down and refrigerate overnight.

  4. Meanwhile, butter well three 1-pound coffee cans, adding buttered foil collars to make cans 7 inches tall.  (Before buttering, be sure to press down any metal bits, left from removing the lids, with back of spoon.)

  5. Mix Jarlsberg, olives and walnuts.  Divide mixture into thirds and set aside.  Cut dough into thirds.  On a lightly floured surface, with floured hands, pat dough into 6×8-inch rectangles.  Sprinkle 1/3 cheese/olive/nut mixture on each piece and roll up, stretching dough as you roll.  Fold and knead each piece three times.  Shape into logs and place in prepared cans.

  6. Loosely cover and allow to rise in a warm place 2-4 hours, or until dough has nearly doubled.  Preheat oven to 350F.  Brush with glaze and bake on bottom shelf of oven 1 hour and 15 minutes.  Loaves will be well browned and “thump” solidly when tapped.

  7. Cool in cans on wire rack 10 minutes, turning each three times.  With hand on top of loaf, gently tap and revolve each can to loosen brioche.  Serve warm.  Or, cool completely, wrap tightly and refrigerate or freeze.  Makes 3 loaves.  To serve, slice through rounds.

Nutritional Info *per serving

  • Calories 460
  • Glycemic Load 1
  • Fat 27g
  • Saturated Fat 13g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 7g
  • Cholesterol 130mg
  • Sodium 640mg
  • Potassium 220mg
  • Carbohydrate 42g
  • Fiber 4g
  • Sugars 3g
  • Protein 15g
  • Trans Fat 0.5g
  • Vitamin A 15%
  • Vitamin C 2%
  • Calcium 15%
  • Iron 20%