Makes one
loaf
Recipe from The
New Artisan Bread in Five Minutes a Day by Jeff Hertzberg, M.D. and Zoe
Francois
Husband-Tested
in Alice’s Kitchen
This bread is fun to make and
perfect for chocolate lovers. Make a batch
of No-Knead Brioche dough (one batch
of dough will make four loaves) and freeze it for when you want to make a
special chocolate treat. Thaw the dough
in the fridge overnight and then follow these directions. (More photos beneath the recipe.)
1½ pounds
No-Knead Brioche Dough
4 Tablespoons
unsalted butter
2 ounces
bittersweet chocolate
¼ cup
powdered sugar
2 Tablespoons
cocoa powder
1
teaspoon ground cardamom (optional)
½ cup
cacao nibs
⅔ cup sugar
½ cup water
Grease an
8.5 x 4.5 inch loaf pan. (I used cooking
spray.)
Roll out
the dough into a ¼ inch thick rectangle.
In a
small saucepan, combine the bittersweet chocolate and butter. Heat until they
are melted, and then remove from the heat. Add the powdered sugar, cocoa
powder, and cardamom (if using). Stir to form a smooth paste (if your chocolate
paste is too firm to spread, add 1Tablespoon of butter and gently heat to
loosen.) Spread the chocolate paste over the dough, leaving a ¾ inch border.
Sprinkle the cacao nibs evenly over the chocolate. Starting with the long end of the dough, roll
the dough into a log. Trim about ¾ inch off both ends of the roll. (I set these pieces aside and used them to
make a mini brioche.) Gently cut the roll into half lengthwise, so the
layers of dough and filling are visible.
With the cut sides facing up, gently press together one end of each
half, and then lift the right half over the left half, and continue until you
have braided the entire roll. Press the ends together. Carefully lift the bread into the prepared
loaf pan. Cover the pan plastic wrap and leave to rise in a warm place for 1 to
1 ½ hours. The bread will rise about as high as the loaf pan. Preheat the oven
to 350° F.
Bake the bread 35-45 minutes, or until a skewer inserted in the middle
comes out clean. While the bread is baking, make the syrup: combine the sugar
and water together in a small saucepan over medium, and bring to a boil. When
the sugar has dissolved, remove from the heat and set aside to cool. As soon as
the bread comes out of the oven, brush the sugar-water all over the top of the
bread, using all of it. Let the bread cool a bit, and when it is just warm to
the touch, remove from the pan and let finish cooling on a wire rack.
1 comment:
Looks so yummy! An easy brioche you say? I am going to pin this, thanks!
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