The weather is cooler and it seems like rain, a good day to bake a buttery brioche for tomorrow’s breakfast. I’ll either halve the recipe, or make 2 brioches and put one in the freezer.

                           BRIOCHE WITH CHEESE AND HAM FILLING

 400 g (2 1/3 cup) strong, bread flour, sifted

9 g (1 packet) dried yeast

1 tsp sugar

100 g (3 oz + a scant tbsp) butter, at room temperature

6 medium eggs, separated, whites whipped stiff with a pinch of salt

1 tsp salt and freshly ground white pepper

90 g (3 oz) or more Parmesan, coarsely grated

360 ml (1½ cup) tepid milk

6 thin slices smoked ham, cubed

          In a large bowl, combine the flour with the yeast and sugar and make a little well in the centre.   In another bowl, beat the butter with the egg yolks, stir in the cheese, salt and pepper, and then pour into the flour mixture. Also add the milk and mix everything together, until well blended.  Taste for seasoning, add a little salt, if necessary and gently fold in the egg whites.

          Place the batter in a large, warmed bowl, cover with cling film and tea towels, and let it rise, free from drafts, until almost doubled in bulk (about 1 ½ hour).  Then beat vigorously with a wooden spoon, scatter the ham over and mix well together.  Place the batter into a baking tin, lined with baking parchment, brushed lavishly with butter. Cover with cling film and tea towels once more, and let it prove for 30-40 minutes until doubled in bulk.

          Bake the brioche in a hot oven, preheated to 220 C (425 F), for about 20 minutes then lower the heat to 180 C (350 F) and bake for 25-30 minutes more.  When it is not too hot to handle, remove the baking parchment and cool on a rack.   Store it in a plastic food bag for 1-2 days, at room temperature, or for five days in the fridge.