No-Knead Brioche Bread
No-Knead Brioche Bread is a light and fluffy yeast bread reminiscent of a pastry with a beautiful thin crust. A simple recipe with just a few ingredients, this easy batter bread will be your new favourite!
The original brioche is made similar to regular bread but with a higher butter and egg content which takes it from everyday sandwich bread to a pastry-like bread. One bite and you’ll be taken on a journey to a French cafe in Paris!
Much like my Simple Yogurt Brioche Bread, this easy brioche recipe is made with fewer eggs and butter than the original recipe, however just as light and just as tender. Oh, and no yogurt either!
Table of Contents
What is brioche?
Originating in France, brioche bread is known for its thin outer golden-brown crust and versatility as it is used for so many things such as Easy Bread Pudding.
The addition of sugar, however, didn’t come until later which took it from bread to pastry.
Now that sugar has been added to the recipe, it allows for the addition of other things like raisins which makes it the perfect breakfast or dessert.
If you have ever bought brioche in a store you’ll know it is more expensive than regular bread. This is because of the increased amount of eggs and butter and the more expensive the ingredients, the more expensive the bread.
As special as it is, this no-knead brioche is not hard to make at all and sometimes we all need a showstopper that doesn’t take much effort that we can make right in our own kitchen!
Can I make this dough by hand?
This recipe was created as a no-knead recipe which makes it much easier for you. There is a bit of mixing using the stand mixer but that’s it!
If, however, you would like to take on that mixing yourself, then of course, by all means.
How to make this easy brioche bread from scratch
You want to let the yeast sit in warm water for a bit, so before you begin, sprinkle yeast over top warm water and sugar in a small bowl. Mix to combine before adding to the dough mixture.
Scald the milk in a small pot then add the butter and sugar and stir to combine. Let cool to lukewarm then add to stand mixer along with the yeast mixture, the egg, flour, and salt.
Using the flat beaters, beat to combine then cover the bowl with plastic wrap and let sit in a warm area to double in bulk.
Remove dough from the bowl with a spatula and transfer to a lightly greased and floured loaf pan. Let sit in a warm area again to double in bulk once more.
Preheat the oven and bake until done, move immediately to a wire rack to cool. Enjoy!
What can I do with the leftovers?
Homemade bread and bread you buy in a bakery typically don’t last as long because they don’t have all the additives and preservatives. Original brioche, however, can hold its own because of all the added fat.
My recipe does not have as much added fat, so if you have leftover bread be sure to use it up if you’re not going to freeze it!
Put some jam on a slice and eat it for breakfast or slap a meat patty on it and have a burger for lunch. Use it for french toast for brunch one day, grilled cheese the next, or as mentioned above, bread pudding!
Can I freeze it?
As long as it’s cooled completely sealed in an airtight wrap or container it can be frozen for up to 2 months. Thaw and room temperature and can be warmed in the oven again (or a toaster!) to get a little bit of that crispness and warmth back.
It can also be refrigerated for up to 3 days.
This light and tender easy brioche bread is worth the wait. It will definitely be something you make again and again! Enjoy!
No-Knead Brioche Bread
- 1/2 cup water (lukewarm 105F / 40C) (118 grams)
- 2 tablespoons granulated sugar (divided)
- 1 1/2 teaspoons active dry yeast
- 1/2 cup milk 2% (scalded 180F / 82 C) (120 grams)
- 2 1/2 tablespoons butter (softened)
- 1 large egg (room temperature)
- 3 cups all purpose flour (390 grams)
- 1/4 teaspoon salt
- In a small bowl mix together the lukewarm water and 3/4 teaspoon sugar, sprinkle the yeast on top, let sit 5 minutes then mix to combine.
- In a small pot scald the milk, then add the butter and 1 1/4 tablespoons of sugar, stir to combine, then let cool to lukewarm (105F / 40C). Once lukewarm pour into the bowl of the stand up mixer and add the yeast mixture, the egg, flour and salt. With the flat beaters beat for 3 minutes. Cover the bowl with plastic wrap and place in a warm draft free area to rise for 1-2 hours or doubled in bulk.
- With a spatula move the dough to a lightly greased and floured 9 inch loaf pan, cover with plastic wrap and let rise for 1 hour or doubled in bulk.
- Pre-heat oven to 375F (190C) and bake for approximately 50-60 minutes. Test for doneness either with a toothpick, internal temperature should be 195-200F (90 – 93C). Move the bread immediately to a wire rack to cool. Enjoy!
I just tried the no knead bread recipe and as I have never done a no knead I am not sure what to expect. Mine had a very crusty surface and the bread was not the same texture as a reguar kneaded bread. This may be what it is like. Seemed a little doughy and am not sure if I did something wrong or if this is what it should look like. It said to divide into 3 sections and I did 2 and they were quite small. Any hints? Thank you!
Hi Jane, yes it will be a bit crustier and doughy because eggs are included. Just make sure it’s baked throughout (190F). Hope that helps.
I grind my own flour and would like to know if you can use hard white flour for the flour. I love your pizza dough and chocolate chip ricotta bread. I enjoy your recipes and give them all 5 stars.
Hi Phyllis, thanks so much, wow good for you grinding your own, so after a bit of searching I discovered that hard white flour has about 12.5% protein and that is the strength of flour I use in my bread recipes, so I think it would work. Let me know how it goes. Have a great weekend.