No Knead Brioche Loaf
User Reviews
5
No Knead Brioche Loaf
Description
No Knead Brioche Loaf combines eggs, honey, and melted butter with flour, yeast, salt, and lukewarm water to create a sticky dough that requires minimal handling. After mixing, the dough rests at room temperature for three hours to activate the yeast, then chills in the refrigerator for at least three hours up to five days. This slow fermentation builds flavor and texture without the need for kneading.
When ready to bake, part of the dough is portioned, shaped into balls, and formed into a loaf placed in a greased pan. An egg wash applied before baking gives the crust a shiny, golden appearance. The resulting bread is soft and tender inside with a slightly rich, sweet flavor from the honey and eggs. The method favors ease and time-managed preparation, fitting home bakers seeking brioche with less active work.
Ingredients
- 3/4 cup water 170g, lukewarm
- 1/2 tablespoon instant yeast
- 1/2 tablespoon salt
- 1/4 cup honey 85g
- 4 egg room temperature, lightly beaten
- 3/4 cup unsalted butter 170g, melted
- 4 cups all-purpose flour 530g
Egg wash:
- 1 egg yolk beaten with 1 tablespoon of water
Instructions
- Combine lukewarm water, yeast, salt and honey in a large bowl and stir until combined.
- Add the eggs and melted butter, and mix until combined.
- Gradually mix in the flour with a wooden spoon, spatula or dough hook until just combined. You'll want to mix until no flour streaks remain but you don't need to be too vigorous. It'll be a sticky dough.
- Cover bowl loosely with plastic wrap or a kitchen towel and leave to rest at room temperature for 3 hours. After this rest, store in the fridge for at least 3 hours before using, and up to 5 days.
- When ready to bake, lightly grease a loaf pan. Flour an area of your kitchen counter generously. Scoop out a 1.5 lb piece of dough (680g) or about 2/3 of the total dough you made onto the floured surface (Save the extra dough in the fridge, and see post info above for ideas on what to do with it.) Form the 1.5lb piece of dough into a ball by scooping the surface of the dough around and under.
- Divide this dough ball into three balls and roll each out into a 12 inch rope. Stick the three ropes together at one end and braid. Pinch edge of braid together to seal.
- Place braided bread into prepared pan, and rest for 90 minutes. When rest is nearly over, preheat oven to 350F (180C).
- After rest, brush the loaf with the egg wash. Bake for 40-45 minutes until deep golden brown, but if browning too fast, tent loosely with foil.
Notes
- The dough requires a multi-hour rest to develop; patience is necessary for the best texture.
- Chilled dough can be stored up to 5 days before baking; only use the amount needed, keeping the rest refrigerated.
- The egg wash before baking helps achieve a golden glossy crust.
- This recipe was adapted from "Artisan Bread in 5 Minutes a Day" and is designed for minimal kneading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
