No Knead Brioche, Ooh La La
After failing miserably at making Jim Lahey’s No Knead Bread (The bottom was burned and the bread came out partially raw), I was reluctant to tackle No Knead-anything ever again.
But just saying I’ll never do something ever again, means I probably will do it again. So when I came across a good sounding recipe and accompanying video for No Knead Brioche, that light, slightly sweet, French favorite, I thought I would give it a whirl.
This recipe is wonderful. It makes one loaf of delicious Brioche, which is great on its own, or warmed/toasted with a bit of butter and jam. It also makes silken French Toast, and I think would be fabulous for bread pudding.
Traditional Brioche requires kneading and can be tricky. No Knead Brioche isn’t tricky at all. But it does require one important thing — time. The dough needs to rest at least 24 hours in the fridge. (You can go several days and it’s fine). Plus, before you bake it, it will need a few hours at room temp to proof. (It does NOT double in height during the room temp rise, so don’t panic like I did thinking I blew it again.)
Here is the video that I used as the guide for this No Knead Brioche recipe. I did a few things differently. For example, I used Lyle’s golden syrup (available at most supermarkets) rather than honey. I stretched the dough right in the mixing bowl, not on a floured surface. I don’t know where she got her very shallow baking dish, I used a smallish bread pan. I also highly recommend using an instant read thermometer to make sure the Brioche reaches 190 degrees. You don’t want raw bread. Trust me on that. Also, it took about 10 minutes longer than stated in the recipe for my brioche to reach the right internal temperature.
Following the video and recipe is my slideshow for No Knead Brioche. As Julia Child would say, Bon Appetit!
No Knead Brioche
(Makes one loaf)
2 cups all purpose flour
7 1/2 tablespoons unsalted butter, melted
1/3 cup water at room temperature
2 eggs, room temperature
2 1/2 Tablespoons honey or golden syrup (Use liquidy honey, not dense or hardened)
1 teaspoon salt
1 teaspoon instant, also called quick-rising, yeast (DO NOT use regular active yeast)
(An egg and some butter will be needed for later)
1. In a bowl, add the yeast to the flour and whisk to combine thoroughly. Set aside.
2. In another bowl, combine eggs, honey, water, salt and melted butter and whisk, somewhat vigorously, for about 30 seconds.
3. Add flour/yeast mixture to the liquid mixture and stir to combine. Mix thoroughly until a dough forms and it looks smooth and homogeneous.
4. Cover bowl and let dough rest at room temperature for two hours.
5. Time to stretch. I did this right in the bowl. I did not use flour like the video did. Grab one end of the dough, stretch it out, fold it over to the other end. Do to all four sides.
6. Return dough to bowl, cover tightly with plastic wrap and keep refrigerated for 24 to 48 hours (even a day or two longer, it won’t hurt it).
7. When ready to make the brioche, take dough out of the fridge. Divide into six pieces and roll each into a ball. Place the balls next to each other in a small buttered baking pan. I made mine in a pan that measured 9 inches across the top. Initially I was going to use a bigger pan, but it would have been too big. Cover and let proof in a room temp/warmish area for 2 to 3 hours. (The dough DOES NOT double in size. My dough took a full three hours to rise slightly.)
8. Preheat oven to 375 degrees. Uncover brioche and brush lightly with a small amount of beaten egg mixed with a splash of water.
9. Bake at 375 for 10 minutes. Turn oven down to 320 degrees and bake for another 15 minutes or longer until an instant read thermometer registers 190 inside the brioche.
10. Remove from oven, brush lightly with a small amount of melted butter. After 10 minutes, remove from pan and let cool thoroughly. Cut and enjoy. Makes amazing French Toast too!