September 19, 2021

GM Foods

Delicious Food And Cooking Tips

Simple Brioche Loaf Recipe (No-Knead)

The dough for this simple, no-knead brioche loaf comes collectively in 5 minutes and requires nothing greater than a bowl, whisk, and spatula. Begin to end, it may be made in 4 hours however requires solely 25 minutes of lively time 🍞🍞🍞

A halved loaf of brioche.

Brioche is a soft-textured, barely candy, rich-tasting bread usually made with sugar, milk, and heaps of eggs and butter. I lately got here throughout a recipe calling for six eggs and 20 tablespoons of butter. The recipe yielded one loaf. One loaf! Two and a half sticks of butter for one loaf!

Even when that brioche is the brioche to finish all brioches, I’ll by no means make it. I can’t get myself to load dough up with so many enrichments figuring out {that a} lean dough — one made with flour, water, and salt alone — can produce one thing fully scrumptious and satisfying.

Furthermore, I do know {that a} modest quantity of enrichments goes a good distance. With challah, for instance, the inclusion of two eggs and a bit little bit of oil and honey yields a light-weight and ethereal loaf, golden-hued, soft-textured, and wealthy tasting.

Would utilizing much more eggs, oil, and honey make that challah that significantly better?

I don’t know — I’ve by no means tried! However my hunch is not any. For me, the regulation of diminishing returns applies with bread: at a sure level, extra eggs, oil, butter, sugar, and milk received’t make a loaf of bread materially higher.

The primary brioche bread recipe I made got here from the unique Tartine cookbook. I lately re-read the introduction to that recipe, which notes that “several types of brioche dough are made relying on how they are going to be used, with the formulation various primarily within the share of butter.” Tartine deliberately makes a less-rich brioche as a result of they use it for bread pudding and bostock, and so they “want the crumb construction to carry up” to the wealthy elements they use in these recipes.

And that is maybe probably the most compelling motive in my thoughts to make a “gentle” brioche: in the event you view brioche principally as a car for making distinctive bread pudding, French toast, and the like, it may be sensible to save lots of all of these eggs and all of that butter for a recipe wherein they’ll actually shine.

About this Brioche

Till very lately, I famous in my favourite bread pudding recipe that the brioche recipe I used required 2 days of labor. I warned: “Make sure you plan forward!”

Years after posting that recipe, I’ve discovered that excellent brioche may be made merely and shortly. The recipe under comes from my cookbook, Bread Toast Crumbs, although I’ve made some modifications:

  • I’ve added weights for the entire elements as a result of I’ve discovered precision is essential not just for dry elements but in addition moist.
  • I provide a variety of water portions as a result of I believe relying on the place you might be, the quantity of water it’s best to use will fluctuate.
  • As an alternative of merely splitting the dough in half with forks and plopping it into the 2 buttered loaf pans, I now flip it out onto a frivolously floured work floor, weigh every portion — I just like the loaves to be as equally sized as doable — and form every right into a batard. (Word: When you desire the “peasant bread methodology” of by no means having to cope with a floured work floor or with shaping, you should utilize that methodology right here.)

However the spirit of the recipe remains to be the identical. This brioche is:

  • Mild. (For causes outlined above.)
  • No-knead. (There’s simply no want 😂😂😂.)
  • Quick. (Begin to end it’s prepared in about 4 hours, with about 25 minutes of lively work. When you want to do an in a single day, fridge rise with the dough, nevertheless, you are able to do that, too.)
  • Simple. (Many brioche recipes name for a stand mixer and softened butter, which you’re employed into the dough piece by piece. This one requires melted butter.)
  • Scrumptious. (This brioche bread is properly seasoned — subtly candy, completely salted — and is a superb candidate for bread pudding and French toast, in a single day or in any other case.)

PS: No-Knead Brioche Buns

The best way to Make Brioche: A Step-by-Step Information

Right here’s the play by play: Collect your elements.

Ingredients to make brioche on a countertop.

Stir collectively the dry elements. Whisk collectively the moist.

Wet and dry ingredients in bowls to make brioche bread.

Mix the 2 till till you’ve got a sticky dough ball:

A bowl filled with mixed brioche dough.

Let rise in a heat spot till doubled in quantity, roughly two hours.

A bowl of risen brioche dough.

End up onto a frivolously floured work floor:

Brioche dough turned out onto a countertop.

Divide into two equal parts.

Brioche dough divided into two portions.

Form into batards.

Shaped brioche loaves on a countertop.

Switch to buttered loaf pans and let rise till the dough crowns the rim of the pans. I like these pans for this recipe and others (specifically this banana bread.)

Brioche dough in loaf pans.

Switch to a 375ºF oven for roughly 45 minutes.

Two loaf pans filled with brioche dough ready for the oven.
A loaf of freshly baked brioche in its loaf pan on a cooling rack.

Let cool for at the least half-hour earlier than slicing.

Two loaves of freshly baked brioche on a cooling rack.
A loaf of freshly baked brioche on a cooling rack.
A halved loaf of brioche.

This brioche is scrumptious toasted with butter and jam, however it’s particularly good on this brioche bread pudding recipe.

A slice of brioche bread on a cutting board.

And it freezes superbly, too. See notes within the recipe under.

A halved loaf of brioche.


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Tailored from my cookbook, Bread Toast Crumbs.

This recipe is similar to the one in my guide, however I’ve added weights for the entire elements, and as an alternative of merely dividing the dough and plopping it into bread pans, I now like to show it out onto a floured work floor, divide it into two even parts (by weight), and form it earlier than transferring it to the buttered loaf pans. 

To create a heat spot in your bread to rise, flip your oven on for one minute, then shut it off. That transient blast of warmth will create a comfy place in your bread to rise.

As all the time: for finest outcomes, use a digital scale to weigh the elements. 

Water: It is a very moist dough. When you dwell in a moist space or you’ve got hassle working with sticky doughs, I might begin with 1.75 cups (425 g). Reference the images above and the video for the way sticky/moist the dough ought to seem. 

If utilizing lively dry yeast: Sprinkle the yeast over the whisked collectively moist elements (which needs to be lukewarm to the contact) and let stand for quarter-hour or till it will get foamy; then proceed with the recipe.

To freeze: Let the dough cool fully, then tuck into an hermetic bag or vessel and freeze for as much as 3 months (or a bit longer). 

  • 6 cups (768 g) all-purpose or bread flour
  • 1 tablespoon (15 g) kosher salt
  • 2.5 teaspoons (8 g) immediate yeast, see notes above if utilizing lively dry yeast
  • 1/3 cup (77 g) sugar
  • 1.752 cups (425-450 g) lukewarm water, see notes above
  • 2 eggs (100 g)
  • 1/2 cup (125 g) milk
  • 6 tablespoons (80 g) butter, melted

  1. Whisk collectively the flour, salt, yeast, and sugar.
  2. In a medium bowl, whisk collectively the eggs, milk, water, and melted butter.
  3. Pour the moist elements into the dry elements, and stir with a spatula until you’ve got a sticky dough ball. 
  4. Cowl bowl and let rise in a heat space (see notes above) for two to three hours or till doubled. Alternatively, stick bowl within the fridge instantly and let it rise in a single day or for 12 to 18 hours.
  5. Grease two 8.5 x 4.5 inch loaf pans with butter. Warmth your oven to 375ºF. 
  6. There are two methods to proceed after the primary rise: 1. You possibly can merely deflate the dough utilizing forks to launch the dough from the perimeters of the bowl and to divide it into two equal parts; then use oiled fingers to switch the dough to your ready pans. (Dough could be very moist and sticky—that is regular.) 2. Or you may cowl a piece floor with flour. Flip the dough out onto the floured work floor and form it right into a tough ball, utilizing as a lot flour as essential—the dough could be very moist and sticky. Use a bench scraper to divide the dough into two equal parts. (Relying on how a lot water you might be utilizing, every portion will weigh between 790-805 grams.) Form every portion into an rectangular loaf or batard (see video steerage right here) and switch to ready loaf pans. 
  7. Let rise till dough begins to crown the rim of your pan. This will take 45 minutes to an hour (or kind of relying on how heat your kitchen is). 
  8. Switch pans to oven and bake for about 45 minutes or till evenly golden or till an instant-read thermometer registers 205ºF or greater. Flip loaves out onto cooling racks and let cool for at the least half-hour earlier than slicing. 

  • Class: Bread
  • Methodology: Oven
  • Delicacies: French

Key phrases: simple, no-knead, brioche, gentle, bread

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