No-Knead Brioche

Name: No-Knead Brioche
Yield: Makes 2 Loaves
Cuisine: French
Ingredients: 3 1/4 cups (17 3/4 ounces), bread flour; 2 1/4 teaspoons, instant or rapid-rise yeast; 1 1/2 teaspoons, salt; 7 , large eggs (1 lightly beaten with pinch salt); 1/2 cup, water, room temperature; 1/3 cup (2 1/3 ounces), sugar; 16 tablespoons, unsalted butter, melted and cooled slightly

93 comments

Appears in Cook's Illustrated March/April 2013, America's Test Kitchen TV

Desserts or Baked Goods

French

Eggs

Breads

We’d make this rich, incredibly tender bread a lot more often if we didn’t have to spend 20 minutes kneading in perfectly room-temperature butter.

SERVESMakes 2 Loaves

TIME1¾ hours, plus 17½ to 18 hours resting and 2 hours cooling

has video

WHY THIS RECIPE WORKS

Instead of painstakingly adding softened butter to the dough while it is kneaded, we simply melted the butter and added it directly to the eggs. We dispensed with the stand mixer altogether and opted for an equally effective no-knead approa...

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