no knead brioche dougherty



How about a bread that is so rich and so versatile you can make everything from a grilled cheese to French toast with it AND even dessert? BUTTERY NO KNEAD BRIOCHE


1/2 cup warm water

1 pkg yeast

3 TB organic cane sugar

7 large eggs

4 1/4 cups flour

pinch of salt

2 sticks room temp. butter


Add warm water not over 110F to stand mixer bowl

‘Add yeast

Add sugar

Let yeast react for 5 minutes

Whisk eggs and add to mixer, turn on low

Add 2 cups of the flour, mix for 5 minutes

Add 2 more cups of flour mix again for a few minutes

Add butter, mix for a few minutes

Add 1/4 cup flour

Let hook knead for 5 minutes

Cover bowl and let rise for several hours or in fridge overnight

Cut dough in half and form into two loaves (see video)

Place seam side down and place in 2 greased or oiled loaf pans. Let rise until double, but not going over the side! Bake at 375F for 45 min. Let cool for a few minutes, then turn out onto a rack.

I hope you’ll try this brioche. Use some of the leftover bread to make THIS.  Or try THIS bread for French toast.


About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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