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+ servings
batter brioche bread on a wire rack with 2 slices and a knife

No-Knead Brioche Bread

Rosemary Molloy
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.
5 from 3 votes
Prep Time 20 minutes
Cook Time 50 minutes
Rising Time 3 hours
Total Time 4 hours 10 minutes
Course Breakfast
Cuisine American
Servings 1 loaf
Calories 1907 kcal

Ingredients
  

  • 1/2 cup water (lukewarm 105F / 40C) (118 grams)
  • 2 tablespoons granulated sugar (divided)
  • 1 1/2 teaspoons active dry yeast
  • 1/2 cup milk 2% (scalded 180F / 82 C) (120 grams)
  • 2 1/2 tablespoons butter (softened)
  • 1 large egg (room temperature)
  • 3 cups all purpose flour (390 grams)
  • 1/4 teaspoon salt

Instructions
 

  • 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!

Nutrition

Calories: 1907kcalCarbohydrates: 324gProtein: 57gFat: 41gSaturated Fat: 22gCholesterol: 296mgSodium: 984mgPotassium: 817mgFiber: 15gSugar: 31gVitamin A: 1301IUCalcium: 230mgIron: 19mg
Keyword batter bread, bread made with a mixer, no knead bread
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