> No Knead Breads > Brioche Recipe
With this traditional brioche recipe, the dough is baked in a fluted pan and includes a topknot. This is a no knead bread where the batter is beaten to develop the gluten. With this particular recipe, we recommend using a mixer (or bread machine) to mix the dough.
Brioche Recipe
Ingredients:
- 1 1/2 cups Bread Flour
- 1/2 teaspoon salt
- 6 tablespoons butter, unsalted
- 2 tablespoons sugar
- 2 large eggs
- 1 1/2 teaspoon yeast
Glaze
- 1 large egg yolk
- 1 tablespoon milk
Directions:
Have all ingredients at room temperature.
In mixing bowl, combine sugar, salt, 1 cup bread flour and yeast. Add eggs and butter; mix on medium speed for 3 minutes.
Gradually add the remaining flour; mix with beater or paddle for 5 to 7 minutes, or by hand, until dough is perfectly smooth, glossy, and elastic. Do not add additional flour.
Place dough in bowl. Cover; let rise until doubled and indentation made with finger remains; about 1 3/4 – 2 hours.
Shaping and Baking
Gently punch down dough. Cover with plastic wrap; refrigerate for 2 to 18 hours. Although dough does not actually rise during refrigeration, it is considered a rising time.
Cut off 1/4 dough for topknot; set aside.
On a lightly floured work surface, shape remaining dough into a ball; place in greased brioche mold. With fingers, form a deep hole in center of ball by pushing almost to bottom of pan. To form topknot, shape reserved dough into a teardrop shape; gently press narrow section well down into hole.
Cover; let rise until doubled and indentation remains after lightly touching side of dough with finger. The amount of rise-time will vary with temperature of dough, about 2 to 4 hours.
Lightly brush brioche with egg glaze.
Bake in preheated 425°F (375°F convection) oven for 8 minutes. Reduce temperature to 375°F (325°F for convection oven) and continue baking for 15 minutes or until well browned. If needed, loosely cover top with aluminum foil to prevent over-browning.
When baked, the internal temperature will measure 200°F with an instant-read thermometer and bottom will sound hollow when tapped.
Unmold brioche; transfer to wire rack to cool.
Used with permission: Copyright 2008 SAF Perfect Rise Yeast – All Rights Reserved
Hi Cathy,
Like you I have a very stressful job. Recently I got onto baking, and I have found it therapeutic. I want to start making artesian breads. My baking knowledge is limited. Could you please advise what is the best bread to start with? Thanks
Hi Carolina, welcome to the club! So glad you decided to jump in and try making artisan breads. Here is one I would recommend to start with https://www.breadexperience.com/artisan-free-form-loaf-boule/ It’s a no knead loaf. If you don’t have a baking stone or peel, no worries. Just bake it on a baking sheet. Artisan loaves utilize steam but if you don’t have a source of steam, you can just spritz the loaf before it goes in the oven.
Hi Cathy,
I was wondering if this Brioche recipe could made in a loaf pan. I don’t have a brioche pan and would like to make it for Easter. If it can be made in a loaf pan, does the time and temp have to be adjusted?
Thank you
Cindy
Hi Cindy,
I haven’t tried making this particular brioche in a loaf pan, but I have baked a different version in a loaf pan. Here is the link https://www.breadexperience.com/brioche-mellow-bakers/