Our cheeses logo

Brioche with bacon and Le Frère Chasseur

10 to 12 portions


  • 250 ml (1 cup) milk
  • 60 ml (¼ cup) sugar
  • 80 ml (⅓ cup) salted butter
  • 750 ml (3 cups) unbleached all-purpose flour
  • 2.5 ml (½ tsp.) salt
  • 10 ml (8 g or 2 tsp.) packet of fast-rising dry yeast
  • 2 eggs
  • 125 ml (½ cup) bacon, cooked and crumbled
  • 125 ml (½ cup) raisins
  • 185 g (6½ oz.) Le Frère Chasseur cheese, grated


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • In a saucepan, heat the milk with the sugar until it starts to steam. Remove from heat and melt the butter in the pan.
  • In a bowl, mix 625 ml (2½ cups) of flour with the salt and yeast.
  • In a large bowl, beat the eggs and whisk in the contents of the pan. Then, using a wooden spoon, stir in the flour mixture. Finish by hand, adding the remaining flour and kneading on a floured surface for 5 minutes. Add the bacon, raisins and half the cheese to the dough and mix well.
  • On the floured surface, shape the dough into 2 ropes. Each rope should be about 2½ times the length of a loaf pan. Twist the 2 ropes together into a braid. Cut the braid in half lengthwise. Place one half in the bottom of a buttered loaf pan. Sprinkle with a little grated cheese. Cover with the other half of the dough and sprinkle with the remaining cheese. Let stand in a draft-free area until dough rises to double the volume (about 45 minutes).
  • Preheat oven to 180°C (350°F) and bake for 40 to 45 minutes or until the brioche bread is puffed and golden. To serve, slice or simply tear and share.


You can use these cheeses for this recipe


Fruity and light

These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.

See wines