Brioche is a decandently rich light crumb treat. I hesitate to call it bread because it is so rich. Now add chocolate to that decandently rich mix and you have an over the top loaf of rich delicious bread. When you add chocolate you end up with Malgieri’s Marbled Chocolate Brioche Loaf.

And talk about fun to make. Pictoral!!

After making the dough (You will have to buy/borrow/steal Nick’s book for the recipe) it is divided into 3 pieces and a melted chocolate/flour/cinnamon mix is added to on one the pieces. The dough is rolled into squares and then made into a ‘sandwich’ with the chocolate piece in the middle.

The ‘sandwich’ is then divided into three pieces.

The pieces are then cut into 1/2″ slices which are tossed in a bowl to mix them all up. {They look like little hotdogs!!} This tossing results in a swirl that is different all through the bread and different from loaf to loaf.

Once you have ‘…squeezed the dough together into a cohesive ball…’ it goes into a loaf pan to rise.

And THIS is what you end up with!!!

Did you notice the swirl was different on this slice. It’s the same loaf, just two slices further in.

One nice thing about this bread – it is made in a Food Processor, but as Kayte said…

    “…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. …”

And it’s true. It makes a mess in the FP, but it does make it easy to put together.

There is still time to join in on the Modern Baker Challenge. We start the next section – Savory Tarts and Pies – January 1st. All you need is Malgieri’s Modern Baker and time to bake/cook/eat/blog/photograph. No Sweat!!!

BTW it was well worth the mess….

There were 16 recipes in this section. I managed to make 10 of them. And they were all good.

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