#Monday Muffins: Ham And Swiss Brioche

Ready for a bread that will set you right for the whole morning? Chockful of chunks of swiss cheese and ham this brioche is also so laden with butter and eggs that it’s really a meal unto itself. It starts off with yeast, a bit of sugar and fat eggs before you gather the rest of your treaties; flour, butter, ham and swiss cheese. The extra zing? A wee bit of mustard powder because who other than mustard is ham’s best friend. The trick to a yummy brioche is to cut the butter and flour together. This helps create light layers and flavour throughout.
Give the dough a quick knead on a floured counter.
And finally, to really make it a pretty brioche, pinch a knob of the dough on the top and place in a liberally buttered baking dish.
Bake until golden on the top and when tapped on the bottom makes a hollow sound. And why is my photo so yellowy? Well, I cook a lot at night and wanted to enjoy the moment when it came out of the oven.
#MondayMuffins: Ham and Swiss Brioche Prep time: 0 min Cook time: 0 min Total time: 0 min Ingredients 2 tsp sugar 1 oz yeast ⅓ cup warm water 4 eggs 3/12 cup flour 1 cup butter 1 tsp mustard powder 1 cup each chopped; swiss cheese and ham Instructions Proof your yeast in the warm water and sugar. When frothy (about 5 minutes) add in the eggs. Meanwhile rub together the butter, flour and mustard powder until it looks like chunky sand. Fold in the ham and cheese and mix through. Add to the eggs and stir to create a smooth and elasticy dough. Knead briefly, form into a ball and pinch a chunk of the top into a golf ball sized knob. Let rise in a liberally (1/4 cup) buttered baking dish (I used a 5x9 pan) for 35 minutes (covered with a tea towel). Bake for 45 minutes at 350 degrees.