I was wondering if you could get the recipe for cheese brioche from Petite Provence in Portland Oregon. We'd be eternally grateful. It'd be great to try them ourselves. We recently watched Julie and Julia so are obsessed with cooking everything French. Liz.

You are not alone with your love of French food. My palate considers it divine. Petite Provence tells me that their cheese brioche is too complicated for the average cook/baker. If you have some time and patience try this recipe from Anne Willan and l'Ecole de Cuisine LaVarenne, Paris. I think that the hardest part of this recipe is waiting for the dough to rise properly.

Brioche de Gannat (cheese brioche) from French Regional Cooking" by Anne Willan William Morrow & Co. 1981

1/2 cup milk 4 Tbsp. butter 1 tsp. sugar 2 cups flour, or more if needed 1 tsp. salt pinch of pepper 1 cake fresh yeast OR 1 pkg. dry yeast 2 eggs 1 1/4 cup grated cantal or gruyere cheese 1 egg, beaten with 1/2 tsp. salt for glaze

1. Heat the milk, butter and sugar until the butter melts; let cool to lukewarm. Sift the flour into a bowl with the salt and pepper and make a well in the center. Add the lukewarm milk mixture to the well. Crumble the yeast over the liquid and leave for 5 minutes or until dissolved. Add the eggs and mix the center ingredients with your fingertips, gradually drawing in the flour to make a soft dough. Knead it on a floured work surface for 10 minutes or until smooth and elastic, adding more flour if necessary to prevent sticking. 2. Put the dough in an oiled bowl and turn the dough over so the top is oiled. Cover with a damp cloth and let rise in a warm place for 45-60 minutes or until doubled in bulk. 3. Butter the loaf pan. Knead the dough lightly and work in the cheese, reserving 2 Tbsp. for the top. Shape the dough into a loaf, set it in the pan, cover and let rise in a warm place for 45-60 minutes or until the dough reaches the top of the pan. Set the oven at 400 degrees. 4. Brush the loaf with egg glaze and sprinkle with the reserved cheese. Bake in the heated oven for 35-45 minutes or until brown and the loaf sounds hollow when tapped on the bottom. Transfer to a rack to cool. Makes 1 9x4x3-inch loaf