The Brioche Nanterre Recipe is a Basic brioche dough can be baked into rings, buns, or loaves. This classic brioche loaf is best for slicing and fantastic toasted.
Ingredients:
1 quantity brioche dough,
see pages 94–95, steps 1–11
1 egg, beaten, for glazing
Method:
1 Line the bottom and sides of the pan with parchment paper. Put a double layer on the base. Divide the dough into 8 pieces, and roll them up to form small balls. They should fit in pairs, side by side, in the base of the prepared pan.
2 Cover with plastic wrap and a kitchen towel, and let rise for another 2–3 hours until the dough has again doubled in size.
3 Preheat the oven to 400°F (200°C). Brush the top of the brioche loaf with a little beaten egg, and bake near the top of the oven for 30 minutes, or until the bottom of the loaf sounds hollow when tapped. Check the loaf after 20 minutes and cover the top with a piece of loose-fitting parchment paper if it is in danger of becoming too brown.
4 Leave to cool in the pan for a few minutes, then turn out to cool on a wire rack. This brioche is delicious toasted and buttered. STORE The loaf will keep in an airtight container for 3 days.
BAKER’S TIP:
Brioche originates from France, and was often made to celebrate Epiphany on January 6. Traditionally a fève is hidden in the dough, and the finder is guaranteed luck for the coming year. In the past a dried bean (fève) was used, but these days small decorative ceramic figures are more common.
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| Brioche Nanterre Recipe |
