Brioche Nanterre

Brioche Loaf
Qu'ils mangent de la brioche! Let them eat Brioche or very freely adapted to English: Let them eat Cake.    In saying that Marie Antoinette lost her head during French Revolution.

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 Loaf


Brioche Loaf ______________________________________________________________________________
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)
Instructions
  1. In small bowl dissolve the yeast and the sugar with the milk
  2. In a large bowl combine the sifted the flour and the salt. 
  3. Make a well in the centre and pour the yeast mixture and two eggs
  4. Mix well until just combined, turn on to a very clean and lightly floured surface
  5. Knead for about 10 min or until smooth
  6. 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
  7. Prepare a Loaf Tin by lining baking paper on it
  8. 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.
  9. Divide the dough in 8 balls and arrange them into the tin 
  10. Set it aside in a warm place for one hour 
  11. Heat the oven to 180C 
  12. In a small bowl lightly beat the egg yolk with the Coffee
  13. Brush the bread with the egg yolk and Coffee mixture
  14. Bake it for 30 to 35 minutes until golden brown and cooked through

 

Rachel Elich

Rachel Elich is a globetrotting, computer engineer, project manager, designer, untamed cook extraordinaire who backpacks around the world. Along the way on adventures, Rachel has adopted and incorporated international influences into all aspects of her creative work endeavours.

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