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Herby Jalapeno & Cheese Brioche

For Starter:
1 tsp sugar
1/4 cup water, lukewarm 105-110 degrees F
1 packet dry active yeast
1/2 cup all-purpose flour, sifted

For Dough:
1 tbsp sugar
2 tsp salt
1 tbsp hot water
3 eggs
1 1/2 cups all-purpose flour, sifted
3/4 cups butter (1 1/2 sticks), well softened and cut into small pieces
1/4 cup fresh herbs, finely chopped, (I used rosemary, oregano, thyme, and chives)
special equipment: stand mixer

For Kneading into the Dough:
1 large jalapeno, sliced in thin half-moons
1 cup freshly shredded sharp cheddar

For Brushing:
1 egg
1 tbsp heavy cream

Make the starter: In a bowl, dissolve 1 tsp sugar into 1/4 cup warm water. Add the yeast and stir to combine thoroughly. Allow the yeast mixture to sit for about 5 minutes, until the yeast is foaming, frothy, and clearly active. If the yeast does not start to come alive start over from the beginning with new set of ingredients. Once the yeast is active, stir in 1/2 cup of flour until the ingredients form a very moist dough. Using a sharp knife or razor, make a deep X through the starter dough. Cover and allow the starter to sit in a warm, draft-free area for about 1 hour until the starter has at least doubled in size.

Once the starter has risen for 1 hour, begin to make the dough. In a small bowl, combine the sugar, salt, and hot water. Stir to dissolve completely. In the bowl of a stand-mixer add 2 of the eggs. Using the whisk attachment for the mixer, beat the eggs over medium-low speed until frothy, about 2 minutes. Add the sugary water mixture to the frothy eggs and beat for about 1 more minute, until thoroughly combined. In the order listed, add the following ingredients to the egg mixture, one ingredient at a time, while the machine is running, allowing each addition to be fully incorporated before adding the next ingredient: 1/2 cup flour, 1 egg (last egg), 1/2 cup flour, 1/4 of the softened butter, 1/2 cup flour. If necessary, stop the machine to scrape down the sides of the bowl with a rubber spatula to help incorporate the ingredients clinging to the side of the bowl. Once the final addition of flour has been added and is fully incorporated, turn off the mixer.

Exchange the whisk attachment with the dough hook. Using a rubber spatula, scrape the starter into the bowl of the mixer, on top of the existing dough. Using the dough hook, knead the dough at medium-high speed for about six minutes. Turn off the mixer and add the remaining butter and the 1/4 cup of fresh chopped herbs. Turn the machine back on to medium-high and allow the dough to be kneaded for 1 more minute until the butter and herbs are completely incorporated. Using a rubber spatula, scrape the dough into a large, lightly buttered bowl. Sprinkle a light layer of flour over the dough so a crust doesn't form while the dough is rising. Cover the bowl with plastic wrap and place in a warm, draft-free area. Allow the dough to rise until it has more than doubled in size, about 2 or 3 hours. Once the dough has risen, punch it down with well-floured hands. Sprinkle another dusting of flour over the top of the dough and re-cover with plastic wrap. Place the dough into the refrigerator. Chill the dough for 1 hour, then punch the dough down again. At this point allow the dough to chill for at least 12 hours and up to 3 days.

Place a rack in the middle position of the oven and preheat to 375 degrees F . In a bowl, add the jalapeno half-moons and the shredded cheddar, toss to combine. Remove the chilled dough from the fridge. Turn the dough out onto a well-floured, clean surface. Liberally dust the top of the dough with flour. Sprinkle a handful of the jalapeno cheese mixture onto the dough. Using well-floured hands, begin to knead the dough. With each fold of the dough, add another small handful of the jalapeno-cheese mixture, kneading and adding until of the mixture has been incorporated into the dough. If the dough starts to stick to anything, your hands, the kneading surface, etc, simply dust with more flour. Place the jalapeno-cheese brioce dough into a lightly buttered loaf pan. Press the dough out so that it is spread evenly through-out the pan. Cover the loaf pan loosely with plastic wrap. Allow the dough to rise in the pan until it has more than doubled in bulk and nearly fills the pan, about 2 hours.

After the dough has risen, in a small bowl whisk together the egg and tbsp of heavy cream until thoroughly combined. Remove the plastic wrap from the loaf pan. Using a pastry brush, gently brush a thin layer of the egg-cream mixture onto the dough, being careful not to deflate it. Place the loaf pan into a preheated 375 degree F oven. Allow the brioche to bake for about 35 minutes, or until golden brown on top. Remove the brioche from the oven. Place the loaf pan on a wire cooling rack. Allow the brioche to cool for 20-25 minutes in the loaf pan. After about 20 minutes, turn the brioche out onto the wire rack and allow to cool completely for about 1 more hour. Dive in and enjoy with reckless abandon.

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Brioche, the Coolest Thing Since Velcro
http://www.whatwereeating.com/recipes/brioche-the-coolest-thing-since-velcro/