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Le Chaudron recipe
Brioche Nanterre moelleuse
Soft brioche Nanterre (loaf brioche)
⏱ 180 minServes 8Medium300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
400 g (14 oz)flour
4eggs
200 g (7 oz)soft butter
60 g (2 oz)sugar
1 packet8 g packet of baker’s yeast
100 ml (½ cup)lukewarm milk
- 400 g (14 oz) flour
- 4 eggs
- 200 g (7 oz) soft butter
- 60 g (2 oz) sugar
- 1 packet 8 g packet of baker’s yeast
- 100 ml (½ cup) lukewarm milk
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the flour, sugar, yeast dissolved in the milk, and eggs, and knead for 10 minutes until elastic.Making it from scratch? See the yeast dough — rises ~2 h
- Knead in the soft butter a little at a time until smooth and glossy.
- Cover and let rise for 1½ hours at room temperature, until doubled.
- Punch down, divide into 8 balls and arrange in pairs in a buttered loaf pan.
- Let rise 1 hour more, then brush with egg wash.
- Bake at 180°C (350°F) for 30 minutes until golden. Turn out onto a rack.
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