Brioche (No Knead)

Back

Makes 2 loaves 8 1/2" x 4 1/2"
Ingredients:

3 1/4 cups (17 3/4 ounces) bread flour

2 1/4 tsp. instant yeast

1 1/2 tsp. salt

6 large eggs

1/2 cup water at room temp

1/3 cup sugar

16 Tbs. unsalted butter, melted

Preparation:

Whisk flour, yeast and salt together in a bowl.  In a separate bowl, whisk together eggs, sugar and water.  Whisk in butter until mixture is smooth. 

Make a hole in flour mixture and pour egg mixture into flour.  Mix with a dough whisk until a uniform mass forms and no flour remains, about one minute.  When mixed, cover with plastic wrap and let rest 30 minutes.  Dough will be very wet.  Fold dough from the outside bottom of bowl to center top all around the bowl (8 times).  Let rest 30 minutes.  Do this 3 more times.  Cover with plastic wrap and refrigerate at least 16 hours and up to 48 hours.

Pour dough onto floured surface and cut into 4 equal parts.  Fold edges of each piece into center to form a ball, turn over and round the ball a little more with hands. Cover with plastic wrap. Let rest 5 minutes. Spray two loaf pans (8 1/2" by 4 1/2") with non-stick cooking spray.

Turn dough balls over so seam side is up.  Flatten each ball and fold sides into center.  Turn balls over so seam side is down.  Place two balls into each loaf pan.  Push down a little more into the pan.  Cover with plastic wrap and let rise to double its size (1 1/2 to 2 hours).  it should be 1/2 inch from top of pan.

Place pizza stone in oven and heat to 350 degrees. Whisk 1 egg with a pinch of salt.  Paint top of bread with egg wash and put in the oven.  Cook for about 40 minutes rotating pans half way through cooking.  Internal temperature should be 190 degrees.  Remove from oven and cool on rack 5 minutes. Remove from pans and place on rack to cool for at least 2 hours.