Jet brioche

This jet brioche goes very quickly indeed with the food processor and twice the usual amount of yeast, and even by hand is faster by far than the classic way. It is made with melted butter so the tiresome step of kneading softened butter in bit by bit is eliminated. Also, I only give the dough one rising before it is shaped, and this does seem sufficient since it will rise again in the pan before it is baked. The brioche, then, takes only about 3 hours from start to finish, a gain in