Ingredients
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Brioche
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Egg
Directions
Nanterre is a classic brioche shape, baked in a loaf pan. We originally made ours to serve with foie gras at The French Laundry. It has a fairly uniform shape end to end, so the whole loaf can all be used, and the slices provide a contrast in texture with the smooth foie gras as well as a decorative presentation.
Steps
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1
Done
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Spray the loaf pans with nonstick spray. Line the bottoms with parchment paper and spray the parchment. |
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2
Done
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To Divide, Preshape, and Shape the DoughUse a bowl scraper to release the dough from the bowl and turn it out onto a lightly floured board. Gently pat into a rectangular shape, removing any large air bubbles and adding flour only as needed to keep the dough from sticking to the board. Divide the dough into twelve 50-gram/1.7-ounce portions. |
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3
Done
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Cup your fingers around a portion of dough and, using the palm of your hand, roll it against the board to form a ball. Continue to roll until the top is completely smooth. Repeat with the remaining dough. (When you become proficient at rolling with one hand, you can use both hands to roll 2 portions at a time.) |
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4
Done
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To Proof the DoughSet 6 balls in each pan. Brush the tops with egg wash. Cover the pans with a plastic tub or a cardboard box and let proof for 2½ to 3 hours, until the balls have risen and are touching. |
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5
Done
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Meanwhile, position a rack in the lower third of the oven and place a baking stone on it. Preheat the oven to 350°F (standard). |
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6
Done
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To Bake the BreadBrush the tops again with egg wash. Slide the pans onto the stone and bake for 20 to 25 minutes, until the tops are a rich golden brown and the loaves are baked through (a wooden skewer inserted in the center should come out clean). |
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7
Done
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Turn out immediately and let cool completely on a cooling rack. |
