This Brioche Nanterre can be well enjoyed on its own because of its buttery and rich flavor. Just add a cup of coffee for a complete indulgence!
Brioche, for me, is like bread on a pedestal. With its rich flavor and fine texture, it stands out above all. Yes, it takes a lot of time to make it, but the outcome is so worth it all.
If you love our Brioche Braid (one of the favorites here!), then here is another variation for you- Brioche Nanterre. Basically a brioche in loaf form, this uses the same recipe as the brioche braid but takes on a different form in assembly.
This recipe yields two 9×5 loaf pans of crusty, eggy brioche. It is sturdy enough for slicing, but the inside is fine and soft. I love how Brioche Nanterre is so perfect for spreading with any kind of jam, Nutella or butter because of its form. But, consider those spreads not necessary. This dreamy bread is perfect on its own.
How to Make Brioche Nanterre?
- First, we make the sponge. In the bowl of a stand mixer, add milk, yeast, egg and 1 cup all-purpose flour. Stir together just until incorporated.
- Sprinkle the remaining 1 cup of flour over the mixture to cover it.
- Let this stand for about 45-50 minutes. Cracks will form on the surface of the mixture. This is now your sponge.
- Attach the dough hook to the mixer. Add 4 eggs, salt, sugar and 1 cup all-purpose flour to the sponge mixture. Run the mixer at medium speed to briefly mix the ingredients. Add the remaining 1/2 cup of flour and continue to mix the dough.
- The dough will start to gather in the center of the bowl.
- After 15-20 minutes, it will attach itself to the dough hook and start to slap the sides of the bowl violently as it clings to the dough hook. (You can scrape the sides of the bowl during the mixing if necessary). If the dough is not coming together after the first ten minutes of mixing, sprinkle about a teaspoon or two of flour and continue to mix for a total of 15-20 minutes. The goal is to have the dough gather in the center and make the slapping sounds during the mixing.
- Now time to add the butter. With the mixer running, add softened butter bit by bit. The dough will start to fall apart again as you continue to mix. Continue to mix for 5 minutes more. The dough will, once again, gather in the center and makes the slapping sounds. You are done. Please note that the butter should be at room temperature. It should be soft but not oily. The butter should be malleable enough to blend easily into the dough.
- Place the dough in a bowl, cover and let rise for 2 hours, or until doubled in bulk.
- Gently deflate the dough by lifting the dough along the edges, section by section, until the dough falls back to the bowl deflated. Cover the bowl and chill it in the fridge for at least 6 hours to overnight. The dough will double in bulk again.
- Take the dough out of the fridge. Divide it into 2 equal portions. Divide each portion into 8 smaller portions, for a total of 16.
- Grease two 9×5 loaf pans. Shape each portion into a smooth ball. Arrange 8 balls in each of the loaf pans, 2 balls side by side for a total of 4 rows in each pan.
- Brush the dough with egg wash. Cover each pan loosely with plastic wrap and allow to rise for another 2 hours.
- Preheat oven to 350 F. Bake the brioche for 35-45 minutes, or until a thermometer inserted at the center of the bread reads 200 F. During the last ten minutes of baking, or when the tops are browning too quickly, cover the pans loosely with aluminum foil.
And you are done! You get to eat the first slice, you lucky one!
More Baking Recipes For You:
- Brioche Bread Ring
- Cream Cheese Brioche
- Cheese Loaf Bread
- Cheddar Cheese Buns
- Finnish Pulla
- No-Knead Mallorca Bread
- How to Make Ensaymada
This brioche Nanterre can be well enjoyed on its own because of its buttery and rich flavor. Just add a cup of coffee for a complete indulgence!
For the Sponge
- 1/3 cup warm milk 105-115 F
- 2 and 1/4 tsp active dry yeast
- 1 large egg
- 2 cups all-purpose flour
For the Dough
- 1/3 cup sugar
- 4 large eggs lightly beaten
- 1 and 1/2 cups all-purpose flour
- 1 tsp salt
- 1 and 1/2 sticks unsalted butter at room temperature
- 1 large egg, beaten for the egg wash
Make the Sponge
In the bowl of heavy-duty mixer, Add the yeast, milk, egg and 1 cup all-purpose flour. Mix with a rubber spatula just until combined. Sprinkle the remaining 1 cup of flour over the top as if to cover the mixture. Let this stand for about 40-45 minutes. There will be cracks on the flour surface at this point.
Make the Dough
Add the sugar, salt, eggs and 1 cup of flour to the bowl with the yeast mixture. Using a dough hook, run the heavy-duty mixer on low speed briefly until the mixture is just about incorporated. Add the remaining half cup of flour and run the mixer at medium speed. Continue to beat, scraping the bowl as needed, for about 15-20 minutes. You will know when the dough is ready if it is coming together in the center of the bowl, and also attaching itself into the dough hook. You should see the dough slapping the sides of the bowl, like it is almost violently throwing itself to the sides white it still clinging and rotating with the dough hook. You should also hear the slapping sounds. ( If you don't see the slapping action after ten minutes into the mixing, sprinkle about 2 -3 tbsp of flour to the bowl. Continue to beat until you reach the slapping stage, giving the dough a total of about 15-20 minutes in the mixer ).
With the mixer still running, add the butter bit by bit. Make sure that the butter is in room temperature, soft but not oily. (It helps to enclose the butter inside a wax paper, press it down using your thumb or beat it with a rolling pin to give it a malleable consistency) When you add the butter, the dough will fall apart again for a moment. Continue to beat until you hear the slapping sounds again. This should take about 5 minutes or so. The dough is now, once again, clinging together in the center and in the dough hook with the slapping sound. The dough is sticky but shiny at this point.
Let the Dough Rise and Chill
Shape the dough into a ball and place it in a bowl. Cover it with a clean kitchen towel and let it rise for 2 hours, or until doubled in bulk. After rising, gently deflate the dough by lifting it along the edges, section by section, until the dough falls back down in the bowl deflated. Cover the bowl with a plastic wrap. Chill in the fridge for at least 6 hours to overnight. During this stage, the dough will double in bulk again.
Assemble and Bake
Take the dough out of the fridge. Divide it into 2 equal portions, Divide each portion into 8 portions, giving you a total of 16 portions. Grease two 9x5 inch loaf pans. Shape each of the dough portions into a smooth ball. Arrange 8 balls in each loaf pan, 2 balls side by side, for a total of four rows in each pan. Brush the balls with beaten egg and cover loosely with a clean kitchen towel. Let the dough rise for 2 hours at room temperature.
Preheat oven to 350 F. Brush the tops of the dough lightly with egg wash once more and bake at 350 F for 35-45 minutes. Cover the pans loosely with foil during the last ten minutes to avoid over-browning. The pastry is done once a thermometer inserted into the crumbs reads 200 F.
- If you see the brioche browning quickly, cover the top loosely with aluminum foil. The brioche is done when a thermometer inserted into the bread reads 200 F.
- If you only want to make one loaf, you can freeze one half portion of the brioche dough for up to a month, wrapped well in plastic then in foil.