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| Recipe Source |
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Author: Bob and Robin Young Source: Adapted from "Food Beam", a blog of French foods
Nanterre is a city in France, north north west of Paris.
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| Recipe Type |
| Bread |
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| Ingredients - Dough |
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| 3 c |
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unbleached Bread Flour, we use King Arthur |
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| ½ oz |
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Active Dry Yeast |
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| 3½ T |
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Turbinado sugar |
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| 7 |
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Eggs, room temperature |
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| 1 t |
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Sea salt |
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| 1¾ c |
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Unsalted butter, room temperature |
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| Ingredients - Glaze |
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| 1 |
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Egg |
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| 1 |
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Egg yolk |
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| 1 T |
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Turbinado sugar |
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| 1 |
Pour the flour into the bowl of an electric mixer fitted with the dough hook. Add the fresh yeast and sugar. Mix on medium speed and add four eggs. Mix again then add the 3 remaining eggs, one at a time. |
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Once the dough comes away from the sides of the bowl, add the salt and the butter cut into small pieces. Use a little more flour if necessary. The dough is ready when it comes away cleanly from the sides of the bowl again. |
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Transfer the dough to a large bowl, cover with cling film and leave at room 70° - 80°F for 2-3 hours. Lift the sticky dough and place it on a lightly floured surface. Punch down the dough with your fist and put it back into the bowl. Cover with cling film again and place in the fridge for 1¼ hours. Press down the dough to check if it has risen again, then remove it to the work surface and gently punch down to deflate. |
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Butter three 8½"x4¾"x3" loaf pans, glass or metal but make all three the same. Divide the dough into three equal pieces at about 15½ ounces each, then divide each portion into four. Roll each piece of dough into a ball on a non-floured surface. Set four balls closely side by side into a loaf pan. Repeat with the remaining dough. Leave at room temperature until it has doubled in size. Brush with glaze (just mix everything).
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Using a pair of scissors, cut a cross in each ball. Bake into the oven, preheated to 350°F for 25 minutes, until well risen and golden brown. Cool on a wire rack. |
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| Yield: 3, 1-Pound Loaves |
| Preparation time: 4 hours and 20 minutes |
| Cooking time: 25 minutes |
| Ready in: 5 hours |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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