Swirls of Cheese Bread with Black Pepper and Chives

Share this with family and friends

Swirls of Cheese Bread with Black Pepper and Chives

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.


  • 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

No hay publicaciones para mostrar