Quick Brioche Braid
Blog post by Andrea.
My second assigned bread in the yeast-risen specialties section of Nick Malgieri’s “The Modern Baker” that I baked for the Modern Baker Challenge was the Quick Brioche Braid. I had made brioche for the BBA Challenge before, but had chosen the Poor Man’s Brioche to save on butter – the result was a plain white sandwich bread, nothing special or surprising.
This time I wanted to have a REAL brioche and didn’t care about the big amount of butter at all. I had to make a half batch because my food processor is really tiny which also explains why I can’t really relate to the word “quick” in the title. Using my teeny-weeny food processor was a pain, but I wanted to do it right. I didn’t go with Malgieri’s cup measurements for the flour, though – I used a weighed measure of 4.6 oz per cup. I guess, the amount was about right because braiding the dough was not as difficult as I had expected. Tastewise, the result was great – everybody just loved it for breakfast. Slightly sweet and buttery, almost like German pound cake – yum! Still thinking about making Peter Reinhart’s Middle Class Brioche, though, to see if preparing the dough is less annoying than Malgieri’s version.