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.
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!