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Hi Bold Bakers!
I’m sure you know by now that bread making is a passion of mine. I adore working with yeast and doughs. I actually moved to the US in 2008 to work in a bakery as their bread baker so I could specialize in the art of bread making and round out my training and skills as a pastry chef.
One technique I have been using in bread making for a few years is the “No Knead” method. It simply means you do not need a machine to knead your dough, what you use is time. It is an incredibly easy way to make beautiful, artisan style bread with all of the lovely texture and flavor you get from a bread you would get in a bakery, but it was homemade.
To shape your finished dough into a loaf, roll your dough into a ball on a well floured surface.
Divide your dough in half and roll out the dough to create two long “sausage” shapes. Pinch the two pieces together at the top and start to braid your dough.
Continue the whole way down to the bottom. Then pinch the two end pieces together. You can tuck those pieces underneath the loaf
Place the dough in a butter loaf tin to proof until the dough at least doubles in size. This can take up to 2 hours.
Once proofed, glaze your brioche loaf gently with some egg wash and bake at 375oF (195oC) for 30 minutes, or until golden brown all over.
Use your brioche dough to make a lovely Dessert Pizza!
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No-Knead Brioche Dough
Ingredients
- 2 Cups (250g/9oz) all purpose flour / plain flour
- 7 tblsp (100g/3 ½ oz) dairy butter, melted
- ⅓ cup (5 tablespoons/70g/2 ½ floz) milk at room temperature
- 2 eggs
- 2 ½ tablespoons (50g/2 oz) honey (you can also use sugar)
- 1 tsp salt
- 1 tsp instant dried yeast
Instructions
- In a large mixing bowl, add in the flour, instant yeast and salt and stir together.
- Combine eggs, honey, milk and melted butter and whisk together well.
- Add the wet ingredients to the dry and with enthusiasm, mix for 30 seconds until your dough looks smooth and no lumps. Cover your bowl and let the dough rest for two hours at room temperature.
- After the 2 hours, use a spatula to knock the air out of the dough in the dough. You do the to strengthen the gluten in the flour. Cover again and place in the refrigerator over, or for a minimum 12 hours, but preferable overnight. It can stay in the fridge for up to 48 hours. This step cannot be skipped.
- When you are ready to bake your brioche take the dough out of the fridge.I like to let it sit and come to room temperature before I use it as this helps it proof faster.
- To shape your dough You can choose any shape you want but I like to braid it and bake it in a loaf tin. (see pictures above)
- Cover again with cling wrap and leave to proof for 2 to 3 hours, depending on the temperature of the dough and of the room. You just want it to double in size.
- Careful brush the soft brioche with some egg wash before you put it in the oven
- Bake at 190ºC / 375ºF for 25-30 minutes or until golden brown all over.
- The brioche keeps very well for a few days in container or bag, and also can be frozen.
Gemma! I used this recipe to make hamburger buns for our burgers tonight. They were beautiful and DELICIOUS! My first time making brioche was such a success. I was nervous because although I followed the recipe to a T, the dough didn’t double for the 3-hour rise. It grew, but didn’t double; no idea why. However, they baked up airy and delicious, so a complete success! Thank you for another perfect and simple recipe. I’m loving these no-knead bread recipes.
Hi, Gemma, I never thought this no kneed method would work but since I have been staying home with my 18 months old toddler, I had to do something so I decided to give it a try, first thing I made was cinnamon rolls but it was very successful so I made again and then I made this crazy dough and made naan bread with curry and seriously it was really good! and I plan to make pizza too! so yesterday I made Brioche dough and baked this morning and it was sooo good and my son loved it!!! Thank… Read more »
Can this same dough be fried to make brioche doughnuts?
Hi Gemma, your recipes have been, so far, for me: SPOT ON. However, I have tried this recipe 2 times and it does not rise. I have no clue what I’m doing wrong. The only thing I can’t think of is using my stand mixer, maybe I’m not stirring vigorously enough? I’m going to do this until I get it right, any advice would be greatly appreciated.
Salted or unsalted butter? Does it matter?
I made the Brioche bread from one of your books and I must say it was/is delicious. I was thrilled with it. I don’t have a dough hook (lost it years ago) but kneaded it by hand and it turned out perfect. I don’t usually have success working with yeast, especially if I have to knead the dough, but have been pushing myself to keep practising using your bread recipes and have had some hits and misses, mostly misses, but as with pastry, practice and feeling the fear and doing it has paid off – thank you.
Hi Gemma,
I would like to make hoagie buns with this recipe, at least 6 buns. Do you think there would be enough dough? Should I double the recipe? I like the overnight rest and the addition of eggs. If this wouldn’t work, do you have a different recipe? Thanks
Hi Gemma. I’m just wondering if I could substitute bread flour for all-purpose and, if so, do I keep the amount of flour the same?
I got a lot of free time recently for baking and I’m being productive in the kitchen. So I especially check your recipes cause I’ve been following you since almost the start of Bigger Bolder Baking on Youtube and they make multi tasking much easier. Most of them require very little effort (quick preparation/baking time, no knead, proofing overnight…etc) yet with great results! Actually made this Brioche bread before with oil, it was fluffy and light in flavor. Made it again today with butter, tasted like a dense cake. Different texture and slightly different flavor, both were so good. But… Read more »
Hi gemma! I just took my dough out of the fridge after about 18 hours and it barely rose at all. I’m not sure what I did wrong!