This is an easy, no-knead brioche. Its taste and texture is out of this world and totally not in sync with the effort! Nothing better to challenge the concept that simple and easy cannot be great. The bread just melts in your mouth. Recipe adapted from here.
- All purpose flour - 250 grams
- Dry Yeast - 1 teaspoon
- Salt - 1 teaspoon
- Water - 70 grams
- Butter, softened - 100 grams
- Eggs - 3 nos.
- Honey - 3 tablespoon
Whisk all the liquid ingredients to make a homogenous mixture.
Add the dry ingredients to it and mix it all with the fork till all the ingredients are moistened. Now using a large spoon whisk it for one minute. If using a stand mixer, beat the dry ingredients with all the wet ingredients for two minutes at medium speed.
Take another mixing bowl, grease it and turn the dough (it will like thick cake batter) into it. Tightly cover it with cling film and leave it aside for two hours or till it doubles in volume.
Gently press the dough down, cover the mixing bowl with cling film and refrigerate it overnight. The dough can be stored in the refrigerator for 5 days.
Grease and line the baking tin 9”x5” loaf pan or 7” round cake pan with wax paper or parchment paper, grease this too.
Next day in the morning shape the dough into small rounds of equal weight and put them in the prepared baking tin. If they are too sticky and difficult to shape then freeze it for 20 minutes. Place the shaped balls sticking to each other. You can even overlap them. Cover and let them rise for 1 1/2 to 2 hours or till they double in volume.
Preheat the oven to 200 degrees C and bake the bread for 30 minutes till Brioche is reddish brown on top and it will sound hollow when tapped.