Title: Chocolate Brioche Loaf
Categories: Breadmaker Chocolate Ethnic
Yield: 1 Loaf
| SMALL LOAF - 1 LB |
| 1 1/4 | ts | Active dry yeast |
| 1 3/4 | c | Bread flour |
| 1/4 | c | Unswetened cocoa powder |
| 1/4 | c | Sugar |
| 1/2 | ts | Salt |
| 4 | tb | Unsalted butter |
| 2 | | Whole eggs |
| 1/3 | c | Water |
| LARGE LOAF - 1 1/2 LBS |
| 1 3/4 | ts | Active dry yeast |
| 2 2/3 | c | Bread flour |
| 1/3 | c | Unsweetened cocoa powder |
| 1/3 | c | Sugar |
| 3/4 | ts | Salt |
| 6 | tb | Unsalted butter |
| 3 | | Whole eggs |
| 1/2 | c | Water |
SOURCE: The Best Breat Machine Cookbook Ever - Ethnic Breads by Madge
Rosenberg, copyright 1994 - ISBN #0-06-017093-X. This was in the chapter
headed Breads of the Mediterranean. MM format by Ursula R. Taylor.
In the order suggested by your machine directions - add all ingredients
and process on the bread cycle according to the manufacturer's directions.
The following was above the ingredients in the cookbook about this
recipe: When adding chocolate to a bread as light and rich as brioche it's
like gilding the lily. It was noted that the butter was reduced slightly to
let the bittersweet chocolate come through, while maintaining the volume
and delicacy of the brioche. That it is a sensuous treat - either buttered
or plain with coffee, tea or milk.