Here’s halfway through the mixing process. Having just made brioche the day before, I cut the butter in half–when Peter Reinhart said you could do so, I latched on to that. I didn’t need to make any adjustments to the dough, though he warns it may be necessary if you make such a modification.
And the dough set to rise. Because I had deli-sliced provolone, I actually used my kitchen shears to snip them up into small pieces. It worked well enough, though I didn’t get the pieces nearly as fine as if I had grated. They were also stuck a bit together and I had to separate them so all in all it may have been less effot to have just shredded the cheese.
With all that yeast and the warm weather, it won’t surprise you to learn that the dough rose pretty fast.
Since Peter Reinhart calls this a “dreamy elaboration of a brioche” I used my larger brioche tins!
Set to rise:
Risen and ready for the oven:
I was reallysurprised by how much I liked this bread. (This seems to be a general feeling–other BBA participants initally seemed unenthused about making this bread, yet it seems to be emerging as a group favorite). Now, perhaps my opinion would have been different if I had made the more carnivorous option, but probably not. It was deliciously savory, and the cheese melted in little pockets inside the loaf and browned into crisps on the outside. It reminded me of a bread at one of the “fancy restaurants” in Oklahoma City that baked a log of parmesan cheese into a peppercorn loaf that we just LOVED. (I say “fancy” in quotation marks because it was, after all, in a mall. Mall or not, the bread was great!). I had to take the second loaf to work to stop eating it myself. Sorry guys.