Homeward bound I wish I was
Homeward bound...
Home, where my thought's escaping
Home, where my music's playing
Home, where my love lies waiting
Silently for me...
~ Paul Simon & Art Garfunkel, Homeward Bound
Since I saw this wonderful thing here, at his place, I had no peace. All that massive amount of warmth and sweetness could not slip away without consequences. Because it's like being hit by a bomb of cuddling, being knocked out by a punch of love in the eye, or a shot of tenderness in the chest. And I repeat it here for the twomillioneighthundredandfortyseventhousandthreehundredandfourth time, I've got a tender heart. It may not look like it, but I'm easy to conquer; two breadsticks, half a glass of wine (but red, pay attention! and if it's mulled wine or fragolino, consider myself yours...), a free smile, four freckles, or a leavened something, languid and soft as Heidi's clouds (yep, that's it, you may as well take note, just in case...).
And if you allow me a small confession, this brioche here, adapted to my kinda new vegan ego, it's also the third time that I make it in a month or so. 'Cause when it comes out of the oven, it's as if I poured over myself a bottle of affection smelling of cocoa and cinnamon; because the scent only can warm your gut like a cup of broth on a rainy night; because in front of a big bowl of tea it's like a creature that wraps you in a loving hug and takes you right back home to watch TV under the blanket.
Homeward Bound . Yes, such is the effect of this brioche. A homecoming, after many years, to find old friends, some faded photo albums, and your stoic stack of vinyl records.
With Cocoa and Cinnamon
for a 9" loaf pan
For the Brioche Dough
type 0 flour 250 gr
bread flour 130 gr
fresh yeast 15 gr
warm water 40 ml
salt 1 pinch
sugar 50 gr
soy milk 100 ml
vanilla extract 1 teaspoon
silken tofu 100 gr
vegetable shortening 60 gr
For the Filling
vegetable shortening 1 tablespoon
light brown sugar 60 gr
unsweetened powdered cocoa 15 gr
cinnamon 1 teaspoon
type 0 flour 250 gr
bread flour 130 gr
fresh yeast 15 gr
warm water 40 ml
salt 1 pinch
sugar 50 gr
soy milk 100 ml
vanilla extract 1 teaspoon
silken tofu 100 gr
vegetable shortening 60 gr
For the Filling
vegetable shortening 1 tablespoon
light brown sugar 60 gr
unsweetened powdered cocoa 15 gr
cinnamon 1 teaspoon
In the bowl of a standing mixer, or for the less fortunate fellows, in the bowl period, mix flour, sugar, and salt, then add the yeast previously dissolved in warm water, and start kneading.
On the side blend tofu, or, always for Mr Less Fortunate of the last row, crush it well with a spoon so that there are no lumps.
When the mixture in the bowl is blended together, add warm milk, vanilla, and the tofu previously mashed. Keep working until the dough is smooth and round. At this point, slowly add the shortening (ok, ok, I beg your pardon for this vegetable butter otherwise known as margarine, but there is very very little of it, for once we can do it, and maybe we can do without the caramel popcorn fired by the microwave when watching TV under the blanket... parenthesis closed), and keep working with the arms or with the mixer until you get an elastic and slightly sticky ball of dough.
Cover the bowl with a cloth and let rise in a warm place for about an hour and a 15 minutes or until doubled in size. After rising time, deflate the dough on a floured surface and roll it out into a rectangle about 20x11 inches. Brush the surface with melted vegetable shortening and sprinkle with sugar, cocoa and cinnamon mixed together.
Cut the rectangle in 6 strips about 3" wide, and gently stack them one above the other. Cut the tower in 6 rectangles, and place them standing up one next to the other in the slightly greased pan, in herringbone shape. Cover and let rise for 40 minutes. Bake at 350 for 30 to 40 minutes.
Oh, I almost forgot, do yourself a favor and serve it warm.
