No-Knead Brioche Recipe – Brod & Taylor
Brioche is a wonderful bread — rich, fragrant and versatile. But classic recipes are complicated, often starting a day or two ahead and involving a pre-ferment, a long, two-part mixing/kneading...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at brodandtaylor.com.
Cooking tools:
- Folding proofer
- Loaf pan
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Airtight container
- Spoon
- Chef's knife
- Table knife
- Cooling rack
- Oven
- Pastry brush
- Fork
- Baking sheet
- Parchment paper
- Cake pan
- Whisk
- Instant-read thermometer
- Plastic wrap
Ingredients
- Milk, cold: ½ C + 1 tsp (4.4 oz / 125 g / 123 ml)
- Instant yeast: 1½ tsp (0.18 oz / 5 g)
- Egg, cold: 1 large (1.8 oz / 50 g)
- Unsalted butter, cold: 3½ T (1.8 oz / 50 g)
- Bread flour: 1½ C + 2 T* (8.8 oz / 250 g)
- Salt, fine: ¾ tsp (0.16 oz / 4.5 g)
- Sugar: 2 T (0.9 oz / 25 g)
- Additional egg, for glaze: 1 T (0.5 oz / 15 g)
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