The second recipe in the third section of The Modern Baker is another brioche loaf. The basic recipe is similar to Quick Brioche, with the addition of rum and lemon zest. After making the brioche dough, it is divided into three pieces, and one of the pieces is then enriched with bittersweet chocolate and cinnamon.
I patted one of the plain pieces of dough into a five-inch square and set it aside. I did the same with the chocolate dough, then stacked it on top of the plain dough. Finally, I patted out the last piece of plain dough and added it to the stack.
After pressing the dough together, I cut it into three pieces.
Then I cut each strip into about 10 pieces, which I put into a bowl and tossed together.
I added a teaspoon of water, squished the dough into a ball, then pressed it into a loaf pan.
I allowed the dough to rise for two hours. Even though it hadn’t crested the top of the pan, it was ready to bake.
I baked the bread in a 350° oven for 40 minutes. The loaf smelled so good baking, with the chocolate, rum, and butter begging to be tasted.
I cooled the loaf on its side to keep it from deflating.
I sliced into the loaf and liked what I saw. It had a nice even crumb and the marbling looked like the picture in the book.
This was a really delicious bread. The chocolate gave it a wonderful flavor without being cloying sweet. It was good plain, toasted, and with a little marmalade. And after a few days, it made great chocolate bread pudding.