Brioche with apples and gorgonzola? It tastes as amazing as it sounds, I mean if you're into a rich, buttery bread with salty and savory finish.
Yield: One large loaf
Active time: 20 minutes
Total time: 240 minutes
2½ cups high gluten flour
2 teaspoons yeast
3 large eggs, at room temperature
1 large egg yolk, white reserved
1/4 cup lukewarm water
1/4 cup softened butter
1 teaspoon salt
1 teaspoon ground pepper
1¼ cup gorgonzola, crumbled4 apples, diced
1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.
2. Combine all the remaining ingredients into your stand mixer bowl. I freeze my cheese so it is easier to work with. See "wild rice bread" for more.
3. With your dough hook attached, pour in the yeast mixture and “stir” until a shaggy dough forms.
4. Increase the speed to 2 and knead until a cohesive dough forms, about 10 minutes. The dough will be sticky . If your dough seems dry, you may need to add additional water, one tablespoon at a time.
5. Shape the dough into a ball, place in a bowl, cover with plastic wrap, and set aside until puffy, about 1 hour.
6. Turn the dough out onto your lightly floured counter top, shape into a loaf, place in a parchment lined loaf pan, cover with plastic wrap, and set aside until doubled in bulk, about 2 hours.
7. About 30 minutes into the final proof, preheat your oven to 425 degrees.
8. Brush the loaf with the reserved egg white, bake the loaf for 15 minutes, reduce the oven temperature to 350 degrees, tent the loaf, and bake until a deep brown, about 40 minutes. The top browns quickly because of the high fat content in this bread.
9. Turn the loaf out onto a wire rack to cool.