Savoury Brioches

  • 225g/8oz Strong Plain Flour
  • 100g/4oz Butter, melted
  • 1/4 teasp French Mustard
  • 1/4 teasp Salt
  • 50g/2oz Gruyere Cheese, finely grated
  • Black Pepper
  • 15g/1/2oz Fresh Yeast
  • 2 eggs, lightly beaten
  • 3 tbsp Warm Water

1. Sift the flour, salt and pepper into a warmed bowl and make a well in the centre. Cream the yeast with the water. Add the mustard, butter, cheese, eggs and yeast liquid to the flour and beat with a wooden spoon to produce a smooth batter. Cover with a damp cloth and leave in a warm place for 1-1/2 to 2 hours until doubled in size.

2. Preheat the oven to 220C, 425F, Gas mark 7.

3. Divide the risen mixture between 8 individual greased fluted brioche tins and bake in the centre of the oven for 10-15 minutes until golden brown. Allow to cool in the tins for 5 minutes before turning out. Serve warm or cold.

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