Swirls of Cheese Bread with Black Pepper and Chives

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Bread and cheese. Could the mixture be better? I do not believe it. Especially when the bread is a sweet brioche type, buttery and the cheese is the iconic neon orange orange-yellow cheddar. Put them together—or rather roll them up, break and twist—and what do you have? Salty-sweet bread from cheese, fit every day.

Ingredients

  • 1 tablespoon (7 grams) whole black peppercorns, roughly crushed with a knife or spice grinder
  • 2 large eggs, at room temperature
  • 5 tablespoons unsalted butter, at room temperature, cut into pieces, plus more for greasing
  • 6 ounces (about 1 1/2 cups) sharp yellow cheddar, Gruyère, or a mix, shredded
  • 1/2 cup minced chives
  • 1 tablespoon melted unsalted butter
  • 1/2 cup (110 grams) buttermilk or 1/2 cup (120 grams) whole milk
  • 1/4 cup (50 grams) water
  • 1 (1/4-ounce) package (2 1/4 teaspoons, 7 grams) active dry yeast
  • 2 tablespoons (25 grams) plus a big pinch granulated sugar, divided
  • 2 cups (250 grams) all-purpose flour, plus more for dusting
  • 1 cup (113 grams) whole-wheat flour
  • 1 teaspoon kosher salt
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