- 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
- 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.
Your message has been send successfully.