1½ cup + 1 tablespoon milk, warmed
½ cup honey
1 package active dry yeast (1½ tablespoons of granulated yeast) (or ¼ cup of sourdough starter)
6 cups all-purpose flour
4 cup Whole Rye Flour - Bread flour (or whole wheat flour)
2 cups Chocolate Cornmeal Reste (“reste” means leftover remnants of the Blue Corn Hot Cocoa)
¼ cup TCHO Unsweetened Cocoa Powder, sifted
2 teaspoons salt
8 large eggs
2 cups unsalted butter, at room temperature
- In a small bowl, combine the warmed milk and 1 teaspoon of the sugar. Sprinkle the yeast over the milk and stir lightly. Let stand until foamy, about 5 minutes.
- In the bowl of a standing mixer fitted with the paddle, combine the flours, cocoa powder, salt, reste (leftover remnants of the Blue Corn Hot Cocoa) and add the honey, mix well.
- With the machine at medium low speed, beat in the yeast mixture. Add 8 of the eggs, one at a time, scraping down the side of the bowl as necessary. Reduce the speed to low and beat in the butter, 1 tablespoon at a time, until thoroughly incorporated; scrape down the sides of the bowl a few times. The dough should be soft, smooth and slightly sticky, beat at medium speed for an additional 10 mins.
- Transfer the dough to a floured bowl, cover with plastic wrap and let it stand in a warm place until risen and puffy, about 4-8 hours.
- Generously butter two 9-by-4 1/2-inch loaf pans. Turn the dough out onto a floured work surface and cut it in half. "Bench" the dough for a rectangular loaf and transfer to a prepared loaf pan, seam sides down; neatly fold in the ends. Loosely cover with plastic wrap and let stand until the dough fills the pans, about 1 hour or refrigerate overnight.
- Preheat the oven to 400°F. Beat the remaining egg and brush some over the tops of the loaves. Using a sharp knife, make a lengthwise slice in the center of each loaf.
- Bake the loaves at 400°F for 15 mins, reduce heat to 350 and bake for an additional 25-35 minutes, rotating the loaves halfway through baking, until they sound hollow when tapped or internal temp is 205°F. Transfer the pans to a rack to cool slightly, then run a knife around the edges and turn the loaves out onto the rack. Slice and serve the brioche warm or at room temperature.
Serve with a mixture of melted TCHO 81% Extra Dark Chocolate, harissa, and orange zest or use to make a sandwich with cured meats.
TCHO PRO TIPS
- Make sure you have a heavy mixer with a strong motor, be patient, it takes a bit of time to build the gluten structure.
- You may make the loaves and freeze them upto 1 month in advance. Take out and allow to return to full temper and do its final proof before baking, could be up to 4 hours.
- When making brioche, it's always best to start the evening before. allowing the dough to proof overnight in the fridge to bake in the morning. This leads to lots of ideas like brioche buns, breakfast rolls (smear some fig jam in the middle and twist! but don't forget to add some TCHO Chocolate tiles in the mix)
- The most important, the reste from making your hot chocolate is expensive to throw away, use it in this or other recipes. Don’t be afraid to get creative.
- You can find blue cornmeal on Instacart - here
Butterwell Score: slashing the dough with a blade or a sharp knife to allow it to expand during baking.
Hearth: A fermented piece of dough that is baked by placing the dough on the floor of a wood-fired oven or a hot ceramic surface.
Cloche: A bread pan with a lid that traps moisture and evaporates it from the dough as it bakes. The moisture turns to steam, which keeps the dough moist during baking. The dough will expand in the pan and turn into a plump loaf of bread. Once the moisture evaporates, the loaf develops a crisp, thin, golden crust on the outside and soft on the inside.
Bench It Out: Scaling and benching refers to the step that comes after fermentation where you divide your dough into separate loaves, pre-shape them, and let them rest for a period of time.