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Coffee and chocolate brioche (from the book From Borodino bread to French baguette)

Coffee and chocolate brioche (from the book From Borodino bread to French baguette)

Category: Special bread
Kitchen: french
Coffee and chocolate brioche (from the book From Borodino bread to French baguette)

Ingredients

Milk 55 ml
Eggs 3 pcs.
Butter 135 g
Sugar 40 g
Salt 1.5 tsp.
Ground coffee extract 1 tsp
Special bread flour 410 g
Fast acting dry yeast 2.5 tsp
Cocoa powder 25 g
Pieces of melting chocolate 80 g

Cooking method

  • For testing I took the weight of bread 750 g. I put the ingredients in the container in the order listed, everything except the pieces of chocolate. I don’t know what “ground coffee extract” is (I didn’t find it on sale), for the first time I added 2 tsp. strong coffee, the smell of coffee in the finished product did not feel. The second time I put 2 tsp. instant coffee. I liked it more. Despite the fact that the chocolate theme still prevailed in the taste, the presence of coffee set new accents. I put the container in the bread maker. I chose program 7, bread weight 750 g and crust color - "light". Pressed "start". After the beep, I added pieces of chocolate to the dough.
  • This is how the bread turned out. Coffee and chocolate brioche (from the book From Borodino bread to French baguette)

The dish is designed for

750-1000-1500 g

Time for preparing:

3 h. 45 min.

Note

The brioche turned out to be unusually delicate, airy and oooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo! Just a delight! Coffee only favorably sets off the taste of chocolate, remaining in the shade. Serve well with something sweet, because the brioche itself is delicately-moderately sweet. Hey! Where are you, lovers of chocolate baked goods ?! Ay !!!

Admin
Merri, specify the model of your bread machine in the recipe (and add it in your profile).
And explain what "special bread flour" is it?
Merri
Admin, the stove is marked on my profile (that not everyone can see it?). This is Moulinex OW 5024 Home Bread Baguet. Well, at the expense of flour, I apologize, I did not explain what it says in the recipe, but I myself used ordinary premium wheat flour.
VishenkaSV
A very tasty brioche turned out: bravo: True, it broke the roof a little, but it didn’t affect the taste. My son loves everything chocolate. : nyam: Before that I baked according to different recipes, but not chocolate. It always worked out great. Thanks for the great recipe: rose: I photographed it, if I can, I show it off.
Merri
Quote: VishenkaSV

A very tasty brioche turned out: bravo: True, it broke the roof a little, but it didn’t affect the taste. My son loves everything chocolate. : nyam: Before that I baked according to different recipes, but not chocolate. It always worked out great. Thanks for the great recipe: rose: I photographed it, if I can, I show it off.
Cherry, thanks for your support! Brioshka, really, delight! Where are the photos?
Lelikovna
Merri, but you can use natural finely ground coffee? Or is it better soluble?
Merri
Olya, ground coffee extract is closer to instant coffee, because the extract is a very concentrated product from coffee beans. No matter how finely the coffee is ground, it will need to be filtered or its supernatant part should be taken, and the drink needs to be made very strong, I don't even know how much it needs to be put in order to look like an extract.
Lelikovna
Merri, i.e. natural coffee must first be brewed and then used? Wet?
And if you use soluble, then 2 times more than in the recipe?
Merri
Olya, look in the market, in stores, maybe you sell an extract, then everything will be according to the recipe. I didn’t find the extract, I thought of replacing it with a product obtained from coffee extract. 2 spoons seemed to me the right amount, if it seems a lot, put half (1 tsp).
Lelikovna
Merri, I will try with instant coffee, who will then use this extract if we have all the shelves filled with natural We brought 5 kg from Vietnam
Merri
Olya, even if without coffee, the loaf will still be tasty! And there is never too much coffee! I drink it every morning.

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