Brioche is a kind of French Bread enriched with butter and eggs that actually resembles a firm cake. Very versatile It can be used in savory dishes (personally I think Cassoulet is perfect with Brioche!), desserts or simply with some butter for a nice indulgent breakfast or afternoon tea.
The most common shapes are the Brioche à Tête, Escargot and Nanterre. To make the first one, a ball of dough is placed in round fluted tin and topped with a smaller ball, the Tête (head in French). The Escargot has nothing to do with the snails! Is the Brioche shaped in a roll... well it kind of resembles a snail :-D
Today I am showing you how to make the Brioche Nanterre that is the Brioche baked in a bread tin but feel free to use your imagination to roll it as you like. You can also give it a special touch by adding some raisins or chocolate drops
Since nobody needs to loose the head anymore... Qu'on mange de la brioche!
Brioche Nanterre
Serves: 8 Slices (one loaf) | Time: 3.5h | Cost: $$ | Difficulty: Medium
Author: Classic prepared by Rachel Elich
Ingredients
- 500g Plain Flour
- 7g (1 sachet) Dried yeast
- 2 Eggs
- 65g Caster Sugar
- 65g Butter Cubed
- 1/2 Teaspoon salt
- 150ml lukewarm milk
- 1 Egg yolk (for the egg wash, don't add it to the bread)
- 1 Teaspoon of Coffee (for the egg wash, don't add it to the bread)
- In small bowl dissolve the yeast and the sugar with the milk
- In a large bowl combine the sifted the flour and the salt.
- Make a well in the centre and pour the yeast mixture and two eggs
- Mix well until just combined, turn on to a very clean and lightly floured surface
- Knead for about 10 min or until smooth
- Transfer the dough to a large greased bowl, cover with plastic wrap and set it aside in a warm place for one hour and a half
- Prepare a Loaf Tin by lining baking paper on it
- Turn the dough on to a very clean and lightly floured surface and gently "punch it down" and fold the dough about 4 times. If you want to add chocolate or raisins this is the moment to mix them up.
- Divide the dough in 8 balls and arrange them into the tin
- Set it aside in a warm place for one hour
- Heat the oven to 180C
- In a small bowl lightly beat the egg yolk with the Coffee
- Brush the bread with the egg yolk and Coffee mixture
- Bake it for 30 to 35 minutes until golden brown and cooked through
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