September 17, 2015
We make this at Christmas and enjoy it for breakfast as well as dessert! It reminds us of a French brioche with the tang of cranberry and the smooth sweet of chocolate.
- Prep: 40 mins
- Cook: 40 mins
1 hr 20 mins
- Yields: 3 Small Loaves
1Grease 2, 4" x 8" or 3, 3"x 6" loaf pans.
2Mix all the liquid ingredients in a large bowl or the bowl of a stand mixer, fitted with the paddle attachment.
3In a separate bowl, mix together the flour, yeast and salt and slowly add this to the liquids in the mixer.
4Scrape down the sides and beat for 4 minutes on medium speed or mix vigorously with a wooden spoon.
5Gently stir in the chocolate and cranberry to the dough.
6Using an ice cream scoop or a large spoon, deposit around 500 g or enough to fill the pan to 2/3 full.
7Using a wetted spatula, smooth and form the top into a slight dome.
8Place these in a warm, damp location (turned off oven with the light on and small bowl of water is perfect) for 30 minutes or until the volume doubles and small holes appear on the surface.
9Don't let it spill over the edge of the pan!
10Preheat the oven to 350F.
11Bake the loaves for 35-40 minutes, or until they sound hollow when tapped.
12Let cool completely and enjoy!
These can be made ahead of time, sliced and frozen for future toasting. The best breakfast brioche ever!