Modern Baker: Marbled Chocolate Brioche Loaf

      The thirteenth recipe I made from the Yeast-Risen Breads section of The Modern Baker  by Nick Malgieri, was the one for Marbled Chocolate Brioche Loaf, on pages 97-98.  (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us). 

      The ingredient list for the dough:  all-purpose flour, yeast, milk, butter, sugar, salt, lemon zest, rum, and eggs.  The chocolate portion of the dough (1/3 of total) also gets all of this added to it:  water, baking soda, cinnamon, bittersweet chocolate, and flour. 

      The recipe calls for this dough to be made in the food processor.  I know it sounds easier that way, but I am here to tell you, I do not like making bread dough in the food processor, it's a real mess to clean up because the dough gums up the center post, both inside and outside of the blade post hole, etc.  I also really like having my hands on the dough...it's fun to feel the dough come together and very relaxing to knead the dough with hands on.  From now on, I'm ignoring the food processor instruction and making it by hand. 

      The dough comes together easily with a couple of short rises.  It is divided into thirds, the chocolate part being sandwiched between the non-chocolate parts and then cut into small chunks which are put into a bowl and turned about a bit before making a rectangle to fit into the bread pan for a 1-2 hour rise.  It rises beautifully, but mine stayed rather flat on the top.  After about a half hour in the oven, you have one very pretty loaf of bread.
      When the bread is sliced, the gorgeous swirl of contrasting colors make a wonderful work of art...yes, a work of art!  My taster loved the flavors in the bread, thought it was just great alone or with a bit of raspberry jam. 

      Would I make this one again?  Maybe...it's sort of a specialty bread with the chocolate and rum and all, so I can see where there would be such an occasion to serve a special treat like this.  It was, despite the frustration with the food processor, fun to make, and come on, who doesn't love a swirl inside the bread making all sorts of creative designs?  It's always exciting to start slicing a bread like this and see what you get on the inside!

      If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting the Breads, with the blogroll here.