No Knead Brioche

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This no knead brioche is soft, rich, and incredibly tender with a light, buttery crumb. It has that classic brioche flavor you love, but without the need for a stand mixer or complicated kneading.

Prep Time30

Cook Time40

Resting Time18

Total Time19 10

Course: bread, Breakfast

Cuisine: American

Servings: servings

Calories: 195kcal

Author: Heather Perine

Ingredients

2 ¼ cups (270 g) bread flour spooned and leveled
1 ¼ teaspoons instant yeast
¾ teaspoon salt
3 large eggs room temperature
8 Tablespoons (1 stick, 113 g) unsalted butter melted and slightly cooled
¼ cup (60 ml) milk room temperature
4 Tablespoons granulated sugar
1 large egg beaten with 1 Tablespoon water with pinch salt (for egg wash before baking)

Instructions

Make the dough. In a large bowl whisk together the flour, yeast and salt. In a second bowl, whisk together the eggs, butter, milk, and sugar until sugar has dissolved. Pour the egg mixture into the flour mixture and stir together until a cohesive dough forms, and no dry flour remains. Cover the bowl and let it rest for 10 minutes. 2 ¼ cups (270 g) bread flour 1 ¼ teaspoons instant yeast ¾ teaspoon salt 3 large eggs 8 Tablespoons (1 stick, 113 g) unsalted butter ¼ cup (60 ml) milk 4 Tablespoons granulated sugar
Complete folds and rest. With wet fingertips (or you can use a greased bowl scraper complete folds by pulling up on dough one side and lifting straight up (without tearing) then folding it over into the middle. Repeat the folds by turning the bowl 90 degrees and folding dough again. Do a total of 4 folds. Cover and let the dough rest for 30 minutes. Repeat this process, every 30 minutes 3 more times. After the fourth final fold cover the bowl tightly and refrigerate for at least 16 hours (up to 48 hours).
Shape the dough. Transfer the dough to a well floured surface. Divide the dough into 8 equal portions (you can eyeball or use a scale). Shape each portion into a smooth ball flattening each dough ball then bring up the sides of the dough and pinching it into the center. Then flip the dough ball over and with a cupped hand roll it around to create a smooth ball. Place the dough balls (seam side down) into 2 rows of 4 into a greased 8 ¼ inch-4 ½ inch loaf pan.
Second Rise. Cover the pan loosely with greased plastic wrap (so it doesn’t stick) and let rise for 1 ½ - 2 hours until the loaf reaches ½ inch below the lip of the pan, and dough springs back minimally when poked with a fingertip. If you’re using a 9x5-inch loaf pan then increase rising time by up to 30 minutes.
Bake. Position a rack in the center of the oven and preheat to 350oF. Lightly brush the loaf with the egg wash and bake until deep golden brown and internal temperature reaches 190oF, about 35 to 40 minutes. Remove from the oven and let cool in the pan for 15 minutes. Turn bread out on to a wire rack and cool completely before slicing (do not slice while warm as it can cause the interior to become gummy). 1 large egg

Notes

Storage: Store the brioche covered at room temperature for up to 3 days. Because it’s enriched with butter and eggs, it’s best enjoyed within the first couple of days for optimal texture.
Freezing: You can also freeze baked brioche. Once fully cooled, wrap the loaf tightly in plastic wrap and store in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.

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