MARBLED BRIOCHE BREAD
Yesterday I was talking with a friend about the various differences in flour, the leavening of sweet and savory pastries.
I got a strong desire to make a nice leavened dough, at first I thought of MARITOZZI but then I thought:
“Why not try making the famous MARBLED BRIOCHE BREAD seen around the web?”
So I got to the recipe for a quick and easy dough that I could propose to you, and of course, I adapted it to my needs, as always.
Let’s see how I made it.
EMIMETTOAIFORNELLI recommends
- Difficulty: Medium
- Cost: Economical
- Preparation time: 1 Hour
- Cooking time: 40 Minutes
- Cuisine: Italian
Ingredients
- 1 Egg
- 5 g Dry yeast (12 g of fresh yeast)
- 70 g Water
- 100 g Sugar
- cup Warm milk
- cup Sunflower oil
- 2 ½ cups Manitoba flour
- 2 ½ cups All-purpose flour
- 2 tbsps Unsweetened cocoa powder
- to taste Lemon zest
- 2 oz Butter
Tools
- Stand Mixer
Preparation
Note: If your yeast needs to be activated, subtract 50 g of water from the total and then proceed as per the package instructions.
In a bowl, mix the flour with the egg and the milk.
Add the yeast, oil, water, and sugar, and start combining using your hand; or you can do it in a stand mixer with a hook.
Once everything is combined, add the butter in pieces and let it rest: cover with a cloth and let it rise for about 4/6 hours.
After the rising time, divide the dough into two, a larger and a smaller portion.
In the larger one, add the lemon zest, in the other the cocoa (if you see that the dough is too stiff, you can add a tablespoon of milk).
Let’s now form our MARBLED BRIOCHE BREAD
Roll out the white dough forming a square.
Roll out the dark dough and place it on the white dough leaving about half an inch of space as shown in the photo.
Roll the dough to form a log.
Grease a loaf pan and let our MARBLED BRIOCHE BREAD rise for a couple of hours, until the dough is about ¾ inch from the edge.
Preheat the oven to 428°F and as soon as it reaches temperature, lower to 392°F, bake and let it cook for 40 minutes. Remember, every oven is different, check the baking often.
If you see it browning too much on top, lower to 356°F and cover with aluminum foil.Once taken out of the oven, brush a thin layer of butter on the surface and cover for 10 minutes with a cloth: it will make it very soft.
Let it cool well before cutting
