Brioche Nanterre

Brioche Loaf

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Preparation info
  • Makes

    one

    9-by-5-by-3 inch loaf
    • Difficulty

      Medium

    • Ready in

      2 hr

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About

Ingredients

Method

Prepare your mise en place.

Lightly butter the loaf pan. Set aside.

Divide the dough into eight 50-gram (1¾-ounce) pieces and place them on a well-chilled surface to keep the butter from melting into the dough.

Roll each piece into a very