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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.

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Comments»

1. Kayte - December 10, 2010

Oh, yeah, this one is my favorite brioche recipe so far (it is my 7th) and was fun and easy to make. Give this one a try, you will be so happy with it! Here’s my post: http://grandmaskitchentable.typepad.com/grandmas_kitchen_table/2010/12/modern-baker-quick-brioche-braid.html

2. ap269 - November 2, 2010

My post is scheduled to be up on November 5th.

3. gaaarp - October 20, 2010

Here’s my take on this recipe: http://wp.me/pwL3l-lG


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