Naturally, I had to pull out a single loaf of brioche. A test, if you will. The baseline. So I know what it tastes like without any fancy adornments. So two pounds of dough was removed, shaped, and dropped into a prepared pan for the rise.
This left me with a pound and a half of dough. Quite the nice deal, this recipe. It makes up enough for two fancy loaves of a pound and a half each and a two pound loaf of plain. I had already made up the pumpkin loaf and wanted something a little more interesting. Quickly flipping through the original Artisan Bread in 5 Minutes A Day turned up Chocolate Prune Bread. Fantabulous!
So again, I dusted and pulled out my remaining pound and a half of dough and rolled it out to a half inch thick rectangle. This is thicker than the Pumpkin Swirl Bread but there will be a lot more solid goods to be held by this rectangle!
|1/2 inch thick brioche dough piled with 6 oz of bittersweet chocolate and 3/4 cup of chopped prunes|
|all rolled up and seam sealed|
|see? folded. And I even turned to get to this point|
|And I pressed a bit as well. With my hand.|
|and you can see where bits have made an appearance as it sits there in its greased and sugared pan, rising for 90 minutes under a loosely placed (and sprayed with canola oil) sheet of plastic wrap|
|Picture the tube without the prune anomaly there in the middle. All the goods were evenly distributed directly under the crust.|