I wish you could hear the sounds that I made when I bit into a slice of this lovely loaf. So rich, so buttery, so moist, so delicious. And so so easy too. Let me share the recipe because I'm not sure that I want to part with even a bite of this loaf. I'm making sandwiches in the morning for my nephews to take to school. And while I could make the sandwiches with this, it would break my heart if they wasted even a crumb. One is a picky eater and I just can't risk it.
Be sure to scroll down to see what the other Bread Bakers are sharing today.
No Knead Marbled Brioche
Ingredients
110 grams eggs (about 2 eggs)
100 grams butter, melted
70 grams water
50 grams sugar
5 grams salt
3 grams instant yeast
250 grams all-purpose flour
8 grams cocoa powder (1 tablespoon)
1 egg plus 1 tablespoon of water for egg wash
Directions
Whisk eggs, butter, water, sugar, and salt for about 30 seconds. Sift in yeast and flour and mix for an additional 30 seconds. The dough will look smooth. Divide the dough into two and add the cocoa powder to one half. Mix in the cocoa powder until it's no longer streaky. Leave both doughs to rest in covered bowls at room temperature for one hour.
Take the doughs out of the bowl and using a bench scraper, perform two stretch and folds. Fold the top over the bottom, the bottom over the top, the left over the right and the right over the left. Repeat. You can also do this in the bowls. DO NOT ADD FLOUR. Embrace the sticky dough.
Move the doughs to the refrigerator for 24 to 48 hours.
Take the doughs out of the fridge. Flatten both doughs and place one on top of the other. Roll them up together so that the doughs are roughly combined. You don't want perfect swirls so you can give it a couple quick kneads.
Divide into 4 or 6 balls and place in a greased 8" x 4" loaf pan.
Brush the dough with some of the egg wash then cover and leave to proof until doubled. This could take up to three hours depending on the room's temperature.
Preheat the oven to 375F.
Brush the dough with egg wash again. Bake for 10 minutes then lower the temperature to 320 F. Bake for another 15 minutes.
Completely cool before slicing and not sharing with anyone.
Notes
- You must shape the dough while cold or you'll have a sticky mess to deal with.
- Adapted from Weekend Bakery
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We take turns hosting each month and choosing the theme/ingredient.
