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Brioche Nanterre
85% authentic · French
A variation of brioche baked in a loaf pan, resulting in a tall, square-shaped loaf with a soft, fluffy interior and a rich, buttery flavor. Often scored before baking.
Ingredients
- All-purpose flour500g
- Granulated sugar100g
- Active dry yeast10g
- Salt10g
- Milk150ml
- Eggs4 large
- Unsalted butter, softened250g
- Egg wash (1 egg + 1 tbsp water)1
Steps
- 1
In a small bowl, dissolve yeast in warm milk. Let stand for 5-10 minutes until foamy.
- 2
In a large bowl, whisk together flour, sugar, and salt. Make a well in the center.
- 3
Pour the yeast mixture and beaten eggs into the well. Mix until a shaggy dough forms.
- 4
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth. Gradually incorporate the softened butter, a tablespoon at a time, kneading well after each addition until fully incorporated and the dough is smooth and elastic.
- 5
Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 6
Punch down the dough. Grease a standard loaf pan (approx. 9x5 inches). Place the dough into the prepared pan, pressing it down to fill the corners. Cover and let rise for another 45-60 minutes, or until it has risen above the rim of the pan.
- 7
Preheat oven to 190°C (375°F). Brush the top of the brioche with egg wash and score it with a sharp knife if desired.
- 8
Bake for 35-45 minutes, or until golden brown and sounds hollow when tapped.
- 9
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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