No Knead Brioche Bread

Please share.....Share on RedditPin on PinterestShare on Google+Share on FacebookEmail this to someonePrint this pageTweet about this on TwitterShare on Yummly

No knead Brioche

Bread is still the staple of life whether you like it or not. It is still one of the main food sources in many countries in the world. Life for most of Europe would be very different without bread.

It is still part of everyday production in a restaurant  and still the easiest breakfast in town. If you get up early and walk the streets in any country or town in the world you will smell the handy work of bakers. It is one of the single most hard to resist smells, don’t you think?

I once made my own starters and loaves for the pastry section and punched out 10 loaves of brioche every morning, but that was a while ago… I have lost a bit of knowledge in this department. Even though I cook all the time I hardly ever make bread. It’s not because it is hard to make. There is something extremely satisfying about making bread, I love it. It’s just I don’t really have the need for a whole loaf of bread, Skater and I rarely eat it for breakfast, so there’s not much use banging out a loaf of bread a day.

No Knead Brioche

This is where no knead bread is such fun. It’s a kind of no commitment style bread. I’ve tried a few lately but this recipe for brioche is just like magic.  Brioche is a bread made with eggs and butter and is lightly sweet. It’s a bit of a luxury bread, and time consuming made the traditional way. This is only slightly inferior to a traditionally made loaf, win. It can be eaten as a savoury bread when you need a nice hamburger bun or toasted and paired with meats (especially tartares). It’s also delicious for doughnut balls, fruit bread and making like the sticky date rolls in the recipe below. Not only is this bread easy but the dough itself lasts about a week in the fridge unbaked. That means you can make a couple at a time..I cut the recipe in half the second time I made it.

Here’s a short peek at what each stage of the preparation looks like to make the recipe easier for you……….

5.0 from 1 reviews
No Knead Brioche
My Kitchen Stories: 
When the dough is made leave it to prove 2 hours. It is such a sticky dough that it will be a little hard to work with if it isn't chilled. So chill it for an hour or so or overnight up to several days as long as it is protected from the fridge. I think the dough is lighter if it is used the day you make it.
Plain Brioche or rolls
  • 375 ml warm water (1½ cups)
  • 15 gm dried yeast (1 tablespoon)
  • 1½ teaspoons salt
  • 8 large lightly beaten eggs
  • 125 gm honey (1/2 cup) ( you can use a little less)
  • 375 gm butter, melted (3 Sticks)
  • 1 kg plain flour
  • 500 gm flour extra
Oven 190 C /375 F
Tins used don't need to be lined for bread just sprayed
  1. Mix the yeast, salt, eggs, honey and butter together.
  2. Then in a very large bowl mix in the flour till smooth and incorporated
  3. Cover with a damp tea towel or loose plastic wrap at room temperature for around 2 hours. The dough should be well risen and doubled in size. ( You can also leave in the refrigerator overnight to prove)
  4. The once doubled in size, chill in the fridge till cold or at least a bit firmer.This will make it easier to handle
  5. The dough will probably make enough for two loves or about 12 rolls. Shape into loaves or rolls without using too much of the extra flour. This will knock the air out of the dough so you will need to leave it again till it doubles in size and comes to room temperature. This can vary in time depending on the temperature in your kitchen. Approximately an hour
  6. Paint with a little beaten egg. Bake for about 35-40 minutes depending on the size of your rolls or about 15 minutes longer for loavesloaf.
  7. Tap the loaf. It should be firm and sound hollow when taped
Why not make these out of the No Knead Brioche Recipe. Date and brown sugar Brioche rolls

baked and


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Please leave me a comment