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.

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