Nanterre

Nanterre is a town in France but also a delicious loaf of brioche bread. We've made brioche before in the book (craquelins, hot cross buns, and sticky buns), but this is the first of the brioche recipes to be classified as a bread. The dough is divided and rolled into balls, which are placed in loaf pans to rise. The end result is a beautiful loaf of eggy, buttery brioche. The French Laundry used to pair this with foie gras, but since it's been banned in California, instead Thomas Keller recommends using it for the ultimate BLT sandwich. Either way, it's an indulgent treat. 

Vegetable Demi-Baguettes

This rather unique bread uses vegetable stock instead of water to hydrate the dough. It gives the bread a fantastic flavor, rich and fragrant. It's meant to be the perfect complement for a summer tomato, but it would pair well with any fresh veggies, and maybe some soft cheeses as well. The combinations are deliciously endless!

Whole Wheat Pecan Demi-Baguettes

The book says that this bread was created specifically to complement roast turkey. The dough has brown butter and brown sugar, but no starter. It relies only on commercial yeast for leavening, the first to do so in this chapter. The result is a dense, sweet dough, studded with pecans. It has a rich and wholesome flavor perfect for a turkey sandwich.