No Knead Brioche

No Knead Brioche
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brioche Rolls

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…..so 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.

baked and done

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.
Ingredients
Oven 190C/375F
Plain Brioche or rolls
Tins used don't need to be lined for bread just sprayed
  • 1½ cups warm water
  • 1 tablespoon granulated dried yeast
  • 1½ teaspoons salt
  • 8 large lightly beaten eggs
  • ½ cup of honey ( you can use a little less)
  • 375 gm butter, melted (3 Sticks)
  • 1 kg plain flour 500gm flour (1 lb)
Instructions
  1. Mix the yeast, salt. eggs, honey and butter together
  2. 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.
  4. Chill in the fridge till cold or at least a bit firmer. Try not to use too much extra flour when shaping.
  5. Bake the dough into a loaf shape or a plaited loaf or rolls.
  6. Proove again till puffy and room temperature . Paint with a little beaten egg if you like for a colour. Bake for about 35-40 minutes depending on the size of your rolls.
  7. !Sticky Date Rolls
¼ cup brown sugar
1 cup chopped dates
150gm butter
½ cup walnuts
¼ cup raw sugar for the top.
  1. Mix the butter, sugar, nuts and dates together.
  2. Roll out a 500gm (8oz) piece of the dough into a thin rectangle and spread with the date mix.
  3. Roll this into a big long sausage. It will be sticky and imperfect but it will work. I use a scrapper or flat knife to help me roll it. Once rolled, cut the long sausage into sections and put into a frypan or cake tin big enough to hold the but not too squashy. Leave to com e to room temperature and puff a little ( approximately an hour)
  4. Sprinkle with sugar before baking at 190C for around 30-40 minutes,
  5. You will have an incredibly sticky mess. Let the buns cool and then try to resist them.
 

 

rolled datesbaked and ready

 

signiture

 

 

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