Marbled Chocolate Brioche Loaf

Name: Marbled Chocolate Brioche Loaf
Yield: Makes one 9 × 5 × 3-inch (23 × 13 × 7-cm) loaf, about sixteen ½-inch (1-cm) slices
Cuisine: United States
Ingredients: 1 large egg; 1½ ounces (37½ grams) bittersweet (not unsweetened) chocolate, melted and cooled; 2 large egg yolks; 3 tablespoons unbleached all-purpose flour; One 9 × 5 × 3-inch (23 × 13 × 7-cm) loaf pan buttered and the bottom lined with a rectangle of parchment or buttered wax paper cut to fit; ½ cup milk; 2½ cups unbleached all-purpose flour (spoon flour into a dry-measure cup and level off); Pinch of ground cinnamon; 1 tablespoon water; ½ teaspoon baking soda; ¼ cup sugar; 7 tablespoons cold unsalted butter, cut into 12 pieces; 1 tablespoon dark rum; 2 teaspoons finely grated lemon zest; ½ teaspoon salt; 2½ teaspoons (1 envelope) active dry yeast

Preparation info

Makes one
9 × 5 × 3 inch

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

I love swirls of chocolate threading through any kind of a plain cake. This marbled brioche is fairly straightforward to prepare since you mix everything in the food processor. Marbling the plain and chocolate doughs together requires a little patience, but the reward is a beautiful loaf with an alluringly different flavor achieved by adding grated lemon zest and rum to the dough.

Ingredients

Method

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Part of

Yeast-Risen Specialties, Sweet & Savory

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