If I can make Brioche, you can too!
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.)