Xcellente Brioche de Nanterre - Brioche Nanterre

We all know how rich is a brioche, these French pastry bread asks for large quantity of egg and butter to give the rich and tender crumb. This bread may comes out light, more or less fine depending upon the butter and eggs used. Brioche is considered as a viennoiserie as much as like Pain au lait, croissants etc. Viennioserie are leavened baked goodies which is sweetened with sugar and enriched by butter and eggs.Brioche are commonly eaten in France for breakfast or as a snack with spreads or jams. You can dish out excellent bread pudding with brioche while some makes incredible French toast with brioche slices. Obviously this bread have their prominent place in every French bakery. Since ever i started baking at home, i have baked some brioche bread, though i have couple of popular brioches to give a try. One among those famous brioche is this Brioche Nanterre.

Brioche de Nanterre is a brioche loaf baked in a standard loaf pan, instead of rolling, shaping and baking as two pieces together, two rows of small pieces of dough are placed in the pan which is latered allowed to rise in pan, fusing the pieces together. While baking, the dough rise furtherly and form an attractive crust and pattern. Brioche do exists in many version, and one among those version is this Brioche de Nanterre, actually Nanterre is a city which is near to Paris. To be honest, i doesnt know the reason behind this brioche's name but trust me apart from the kneading dough, this brioche is quite easy to shape. Since am running this month's blogging marathon with French cuisine under Journey through the cuisine as theme, i couldnt resist to post this fabulous brioche and i simply named my today's post with an adjective to stick with today's alphabet 'X'.

4cups Bread flour or all purpose flour
1tbsp Active dry yeast
1/2cup Milk (luke warm)
1no Egg
2nos Egg yolks
1/2cup Sugar +1tsp Sugar
1tsp Salt
100grms Butter
Milk for brushing

Mix the yeast,a teaspoon of sugar and salt to the luke warm milk, keep aside until the yeast turns foamy.

Meanwhile take the flour,egg yolks,egg,sugar in a large bowl, add gradually the foamy yeast and turn everything as a soft dough, now add the butter and knead everything for 10minutes.

Arrange the dough in a bowl covered with a towel,keep aside for atleast for 2hours until they double their volume.

Knead the dough again for few minutes, divide the dough as 6 equal balls.

Grease a loaf pan, arrange the balls one by one in two rows and let it sit for an hour covered with a damp cloth.

Preheat the oven to 350F,brush the top of the brioche with the milk.

Bake in middle rack for 20-25minutes until the crust turns golden brown.

Enjoy with your favourite spread.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
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