|All purpose flour||8 Ounce (Strong)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Fresh compressed yeast||1⁄2 Ounce|
|Warm water||3 Tablespoon|
|French mustard||1⁄4 Teaspoon|
|Butter||4 Ounce, melted|
|Gruyere cheese||2 Ounce, finely grated|
|Eggs||2 , lightly beaten|
Sift the flour, salt and pepper into a warmed bowl.
Make a well in the centre.
Cream the yeast with the water.
Add the mustard, butter, cheese, eggs and yeast liquid to the flour and beat with a wooden spoon to produce a smooth batter.
Cover with a damp cloth and leave in a warm place for 1 1/2-2 hours until doubled in bulk.
Pour into 8 individual greased fluted brioche tins.
Bake in the centre of a hot oven, 425°F, Gas Mark 7 for 10-15 minutes until golden brown.
Allow to cool in the tins for 5 minutes before turning out