Modern Baker: Quick Brioche Braid

      The ninth recipe I made from the Yeast-Risen Breads section of The Modern Baker  by Nick Malgieri, was the one for Quick Brioche Braid, on page 95. I know what you are all thinking...and the answer is "No, I haven't learned how to braid properly," so the photo is the best it gets right now...sort of looks like a dead body all trussed up for burial at sea, doesn't it?  Oh, never you mind, because looks aren't everything, it was absolutely delicious!  (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, and eggs, all stuff you have hanging around the house on a daily basis, so no special trips anywhere to get anything fancy. 

      Margaret and I were twittering this morning figuring out what to make for the Modern Baker group as we both have several (i.e. 6 more for me) yet to make before we exit this section at the end of the month and move on to the next section.  We decided to make this one on a whim and before long we were tossing together flour and yeast and what all into the food processor.  This was quick, just like the title promises. 

      The dough was made in the food processor and had a couple of short sits, was formed into the braid, left to rise between 1-2 hours, and baked for 32 minutes in my oven, and coincidentally in Margaret's as well.  The egg wash on the top gives it a nice deep golden color and shine.
      Taste?  Oh yeah...that's the best part, this is absolutely hands down my favorite brioche recipe of all that I have made (which I think is six different recipes at the moment, this one the seventh).  This is so soft and buttery, it just melts in your mouth.  Yep, easy to make, melt-in-your-mouth delicious, and definitely a repeat.

      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.