Chocolatine, Pain au chocolat
The brioche dough before going to bake
All that hot chocolate inside the sweet bread, divine!
For the last few days, I have been reading and playing with the new concept of making a master recipe for bread and brioche, and keeping it in the fridge. So far so good, few breads have been made out of those two master recipes and I must say, they are all fantastic. The breads are just divine and so easy to make.
I am not going to post the recipes for the master dough because the book Artisan bread in five minutes a day is worth buying. Any beginner can actually have fresh bread on the table, like, tonight, no kidding!
The only problem I find at the moment is : there is so many breads I can eat in a day… and now, I have too much of it. Wonderful book, amazing discovery in making bread, charming method used and hot concept…
Beautiful – that looks really yummy and gooey
Thank you frugalfeeding, You should try to make those, so easy to do, specially that the master recipe sits in the fridge, already mixed. You just need to grab a handful of the dough, pat it down, drop some pieces of chocolate on top, fold the dough over and bake it. The taste of the butter in the brioche is amazingly fresh and out of this world.
This looks delicious! I haven’t made brioche before, but I do have both Artisan Bread in Five Minutes books, the original and the “healthy bread”. I’ve never been disappointed in the result. My favorite, and a family favorite is the spinach feta loaf from their first book. Liked it so much I blogged about it
http://thisbountifulbackyard.com/2011/11/29/spinach-feta-peasant-loaves/
If you have the book, make the master recipe tonight, for the bread one and start experiencing with it tomorrow. Amazingly simple and you will have a wonderful hot bread on the table everyday if you want. Then try the same thing with brioche dough. You can always give breads away to good friends if you end up with too many in your hands!