Brioche Nanterre is the classic brioche that is often found in bakeries. It is a very rich buttery enriched bread that's delicious well-toasted and spread with a little of your favourite breakfast spread.
بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
You know, when I started to bake, baking bread was what dreaded me. I always thought it as a very difficult task which should better be left for the bakeries to do. But now after trying my hands at bread baking, it has become something therapeutic to me. The smell of fresh bread baking in the oven that lingers in the entire house makes the effort worthwhile. Just keep a few basics in mind and there is nothing complicated or difficult about bread baking.
As I said my family really love homemade brioche. This recipe is quite simple, as everything else that I love. This brioche looks rather simple and unassuming. But, oh, this brioche will make you go weak in the knees. It is, easily, one of my family's favorite treats that is enjoyed for breakfast, school snacks and even for suhour during Ramadan. This brioche is a rich, melt-in-your-mouth buttery very soft, very light, and super airy. It's better than any brioche you'll find in any bakery.
This is the easiest way to make melt-in-your-mouth buttery brioche. It's also worth splurging on a nice high-fat European butter like President, Lurpak or Kerrygold for this, though it will still work and be delicious with any unsalted butter. Look for instant yeast (which is sometimes sold as rapid rise or bread machine yeast) and not active dry. I'm partial to SAF red label instant yeast. This recipe will work with bread flour or all-purpose flour. It's a big recipe that pushes the capacity of my biggest mixing bowl. You can easily cut it in half if you only want one loaf. But keep in mind that the dough and the baked loaves freeze well, so you'll thank yourself later if you make the whole batch.
This is a big recipe. It makes two loaves, and it pushes the capacity of my largest mixing bowl. You can easily cut the recipe in half if you only want one loaf. But it’s worth knowing that the dough can be frozen and later used to make not just brioche but also cinnamon rolls or sticky buns or other enriched-dough based treats. The plain loaves also freeze beautifully. I usually prepare several loaves of this brioche before Ramadan, then freeze so it's even easier. I just slice it after it cools then wrap it well in plastic then store in the freezer until I need it. To use, I just take out the portion I need and let it thaw out on the countertop after my fiatr clean-up. It's always ready to eaten by suhour, as is or even toasted. It also makes the most delicious French toast you'll ever want.
I’d love to see pics of your creations on Instagram & Facebook. Just Hashtag them #thetealtadjine
© All recipes, content, and images, including any not yet watermarked, are copyright of THE TEAL TADJINE, unless noted otherwise. You are free to print recipes for personal use, but you may not republish (i.e., copy and paste) anything from this site at other blogs, websites, forums, Facebook pages, and other sites that are available to search engines, without prior written and specific permission. All rights reserved.