THB : Cheddar Brioche Braid

Time for our bake at The Home Bakers (THB). For this week, Alice from I Love.I Cook.I Bake has selected Gruyere Brioche Braid for our Bake #22 at THB. Since Gruyere is not easily available and rather expensive, I have replaced with Cheddar cheese instead.

The dough was rather sticky and soft. I ended up using about 1/2 cup of flour more than what the recipe indicated. After the first rising, the dough is punched down, and kept in the refrigerator overnight. The next day, the cold dough is briefly kneaded to soften and then divide into three long ropes and shape into a braid. And this makes a very huge loaf. Braiding this dough is rather difficult as the dough is very soft, and as you can see, I did not make a very neat braid!

Once the braid has risen, it is brushed with egg wash and I have sprinkled lots of sesame seeds all over. Bake until golden brown. The smell of the Cheddar cheese with the nutty sesame seeds is so wonderful while the braid is baking in the oven.

The texture of the bread is soft and very creamy with the cheese. Overall a very nice bread, especially good when eaten warm, smells really nice with the cheese. The cheese has melted and bits of light yellow cheese can be seen throughout the bread. This makes the bread moist, soft and delicious.

Very tasty eaten on its own, you would reach for the second piece as soon as the you've finished the first one! Don't forget that cup of warm tea! 

For the full recipe, please visit Alice from I Love.I Cook.I Bake  and to view other members' bake, drop by The Home Bakers (THB).

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Twelve Loaves August : Savory hosted by Cake Duchess

We are a group of home bakers who are currently baking from "Coffee Cakes" by Lou Seibert Pappas, until each recipe from this book has been baked. This is our bake no. 22 and we have 38 recipes more to go. If you are interested to be a member and join in our bakes, you may drop me an email at kitchenflavours@yahoo.com.

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