No-Knead Brioche Bread

🧂 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

• 1 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.
• 2 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.
• 3 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.
• 4 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 Info