- Remove the dough from the fridge. Divide into 2 equal parts, and then each into 8 portions, for a total of 16. Grease two 9×5 inch loaf pans. Shape each portion into a ball and arrange 8 in each pan. Brush with beaten egg and cover loosely with a kitchen towel. Let rise for 2 hours at room temperature.
- Preheat the oven to 350 F. Brush the dough with egg wash again and bake for 35-45 minutes. Cover loosely with foil in the last ten minutes to avoid over-browning. The pastry is done when a thermometer reads 200 F.
Your Brioche Nanterre is almost ready to enjoy! Click next for the final touches.
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