The Gruyere Brioche Braid from the book Coffee Cakes: Simple, Sweet and Savory by Lou Seibert Pappas is the next bake for the members of The Home Bakers. is hosted by Joyce from . If you are keen to join us, please contact Joyce.
I have never had Gruyère cheese before and found it to be creamy, nutty and flavourful. Named after the town of Gruyères in Switzerland - it is sweet but slightly salty and has a flavor that varies widely with age. With age, the cheese will become more assertive, earthy and complex.
Gruyère is the cheese used in this recipe and it made a very delicious eggy brioche. The texture is soft and fluffy and it's one of those breads that is lovely on its own or perfect served with a bowl of savoury soup. Although the recipe did not call for it, I sprinkled some of the cheese on top of the bread before baking to give it a more "chees-y" look.