Quick Brioche

I’ve been making progress on my Bread Bible Studies.  I’ve had two very satisfying wins recently thanks to Miss Rose and my confidence level working with yeast is a little better than it was.  So when I saw a recipe for Nick Malgieri’s Quick Brioche posted on Piece of Cake, I decided to give it a try.  What sealed the deal for me is that the recipe called for the food processor to do the heavy lifting and there was minimal kneading involved.

Note to Recipe Developers and Cookbook Publishers: If you develop your recipe using a ginormous food processor, you may want to include that detail somewhere in the recipe.  It will save me a whole lot of heartache.  And cursing.

The reason for that aside is because this dough completely overwhelmed my run of the mill Cuisinart.  It got under the blade assembly and oozed out of the work bowl down onto the (very technical jargon ahead) stem thingy that makes the blade spin.  If you’ve never experienced this, having to remove sticky bread dough from a sharp metal blade and from a narrow plastic tube is no freaking fun.

Once that disaster had been cleaned up and the dough made it onto the counter for a bit of kneading, my outlook improved.  The dough was responding and I had a decent shot at turning the near miss into a save.

I portioned the dough into two loaf pans and set them to rise while the oven heated.  I baked.  I cooled.  And I tasted.  Technically, I was successful.  My efforts were rewarded with two loaves of bread.  But I think what I managed to produce might have been better utilized for something like french toast than topping with butter or jam.

I wonder if Mr. Malgieri gives private instruction on how to master his Quick Brioche?