Here’s a video and recipe for No Knead Brioche Bread. Its a quick and much easier way to make this classic.
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.
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 tartare). 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……….
No Knead Brioche Bread
Ingredients
- 375 ml warm water 1 1/2 cups
- 15 gm dried yeast 1 tablespoon
- 1 1/2 teaspoons salt
- 8 whole eggs large lightly beaten
- 125 gm honey 1/2 cup, you can use a little less
- 375 gm butter melted
- 1 kg plain flour
- 500 gm flour extra
- 1 egg extra
Instructions
- Set the oven to 180 C / 350 F. You'll need a lined baking tray. Mix the yeast, salt, eggs, honey and butter together.
- Then in a very large bowl mix in the flour till smooth and incorporated
- 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)
- The once doubled in size, chill in the fridge till cold or at least a bit firmer.This will make it easier to handle
- 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
- 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.
- Tap the loaf. It should be firm and sound hollow when taped
Why not make these out of the No Knead Brioche Bread Recipe. Date and brown sugar Brioche rolls
Beautiful, I made one error in using extra large eggs so increased the flour 100 grams. I had made brioche before and the dough just seemed too loose.. The loaf came out beautiful!
how wonderful to find a no knead recipe with plenty of eggs and butter, I was so tired of seeing these recipes talking about how rich brioche is, then looking at the recipe and seeing 4 tablespoons of butter and one egg. That is not rich. That you for your beautiful recipe.
Thank you for your reply. I am glad you were able to correct this. An overnight dough is aways very wet as the gluten needs all that moisture to get it activated. Well done for persevering!
What a delightful recipe. I viewed your video first then had to get the recipe. This is lovely, and much easier than kneading the sticky dough. Your sweet buns look great too 😀
Thanks Merryn. It certainly is quite an easy method. Hope yours is delicious!
Whoah those sticky date rolls look amazing! Perfect with a cuppa tea!
Wow considering how much beating there is with a traditional brioche recipe this is a great idea!
Those sticky date rolls look amazing. I love baking bread but like you, I don’t do it often at all as everyone here is either wanting to be GF or not eat carbs! Fresh bread would be wasted xx
How fabulous, no knead brioche! I make a lot of bread but haven’t made brioche, now I have no excuse!
You are quite right. There is nothing quite so irresistible as the smell of fresh bread baking.
This sounds wonderfully simple. 🙂 I bake bread every week – it’s my therapy. 🙂
Great vid Tania – brioche burger buns?! Yes please.
Looks delicious, T! Proper too – lots of eggs and butter! 🙂
Incredible sticky mess sounds juuuust riiight Tania! Fantastic indeed 🙂