When making something as traditional as brioche, I am well aware there are rules, traditions, and expectations. However, those things take a lot of time and I’m still working full-time. If there are some corners that can be cut, and the result is good, why not?
The basis of today’s post is a no-knead brioche bun recipe I found online at Alexandra’s Kitchen; they make terrific buns for hamburgers. In fact, I’m making them as I type this recipe for our Memorial Day celebration. But it was Our Friend Barbara (OFB) who brilliantly turned the buns into a loaf.
Barbara admittedly does not follow recipes or, more to the point, is extremely creative in “rearranging” a recipe. It is obviously to our benefit and I am so glad she thought to do this. I decided to try my hand at a loaf of brioche using her basic instructions, and then ended up making a few changes myself. I think you will like it.
This simple loaf has become one of our favorite breads for sandwiches (oh, the grilled cheese!), birdies-in-the-nest (a.k.a. hole-in-one), and plain old buttered toast. You will see it as the base for some amazing roasted chicken thighs in next week’s post, as well.
~ David
Ingredients
- 4 cups (512 g) all-purpose or bread flour
- 2 teaspoons kosher salt
- 2 teaspoons instant yeast
- 2 tablespoons sugar
- 2/3 cup milk
- 4 tablespoons butter, softened
- 1 cup cold water
- 2 eggs – 1 whole and 1 divided
Instructions
- Whisk together the flour, salt, yeast, and sugar.
- Heat the milk and butter together until the butter is melted. Whisk in the cold water, then the whole egg and the yolk from the second egg (reserve the white). The combined mixture should be perfectly lukewarm; if it’s too hot, stir it until it is about 110°F. Add it to the flour mixture and stir with a spatula till you have a sticky dough ball.
- Cover bowl and let rise in a warm area for 2 hours or until doubled.
- Cover a work surface liberally with flour. Deflate dough, turn out onto work surface, and use as much flour as needed to make a slightly sticky dough. Shape into a loaf and place into a greased 9-inch x 5-inch bread pan.
- Cover with oiled cling film, and set in a warm place to rise for 45-60 minutes or until puffed and it feels light to touch. (If you are using a warm oven to proof the dough, check it after 30 minutes – as higher heat will cause the dough to overflow the pan.) Preheat the oven to 425ºF.
- Carefully remove cling film from the dough. Gently brush with the reserved egg white and bake for 10 minutes, reduce heat to 350°F and bake an additional 27-30 minutes.
- Makes 1 large loaf.
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Fran @ G'day Souffle'
May 29, 2021 at 7:19 amThere’s nothing better than brioche- especially homemade! I find that store-bought bread (including brioche) is so full of preservatives that a loaf will last more than two weeks outside of the fridge. As far as being a simplified recipe, it looks like there is no kneading of the dough in your recipe? I can’t wait to see your recipe for the hamburger buns-I’m getting a bit tired of those store-bought ones!
Cocoa & Lavender
May 29, 2021 at 7:56 amIt’s so funny that you asked about the buns — but Alexandra reposted them today! There is really minimal kneading in the recipe – just a little after the first long rise. I hope you try it, Fran!
John / Kitchen Riffs
May 29, 2021 at 8:33 amWe used to make most of our bread (hamburger buns were actually an exception — mainly because when we want a hamburger, we’re likely to go someplace that serves terrific burgers (and fries!!). But we make more rustic, country-style bread — not a proper loaf. And almost never brioche, although we do love grilled cheese sandwiches. And fried egg sandwiches with bacon! This would be perfect for those applications. Anyway, liking this recipe a lot. And we do have some instant yeast in the freezer. Hmm, long weekend — maybe. 🙂 Thanks!
Cocoa & Lavender
May 29, 2021 at 12:33 pmOh, I think you should try homemade buns, John! 🙂 But definitely try this brioche loaf – it is so good! And it IS a long weekend… and you might need a grilled cheese…
Eha Carr
May 29, 2021 at 4:25 pmNot a baker ! Nor a bread maker ! Not a burger eater either but love a special sandwich . . . and, reading your recipe cannot find a single reason I could not manage ! Would be lovely for cheese toasts and tho’ I doubt my arms and hands would cherish long kneads . . . this does not need one ! Just love the ‘look’ you achieved . . . . try coming up !
Cocoa & Lavender
May 30, 2021 at 1:39 pmThis definitely requires no kneading — so simple! I hope you enjoy it with your cheese toasts!
gloria Roa Baker
May 29, 2021 at 8:13 pmLove this cake looks amazing! love all the cakes, Hugs!!!
Cocoa & Lavender
May 30, 2021 at 1:39 pmThanks, dear Gloria! It’s much more a bread than a cake – but I think you will love it, too.
sherry
May 30, 2021 at 2:31 amokay here’s where i have a huge whinge. we have so many cafes here in australia now that only make american-type food – burgers etc. and they are soooo darn sweet. i love good old aussie burger buns which are NOT sweet and not buttery but good manly buns with crispy tops, and of course an aussie burger has to have beetroot! and nowadays so hard to find.. . oh woe!! anyway enough whingeing from me. enjoy your brioche loaf! and forgive my whinge.
Cocoa & Lavender
May 30, 2021 at 1:41 pmSherry – this bread is not sweet at all! Whinge forgiven! 🙂
Melissa
May 30, 2021 at 8:40 amWell, it’s a holiday weekend and I have all the ingredients for this in the house so I’ll be trying this one today!
Cocoa & Lavender
May 30, 2021 at 1:41 pmLet me know how it comes out for you, Missy — we have been making it quite regularly!
Frank
May 31, 2021 at 5:29 amI’ve never attempted to make brioche at home. Always assumed it involved some kind of alchemy well beyond my limited baking skills. But this actually sounds doable! Going to give it a go some day soon.
Cocoa & Lavender
June 5, 2021 at 6:52 amFrank – I think the authentic brioche does take a lot more work and alchemy, and I honestly gave it a try. But this worked so much better, uses less butter, and was just plain easy. Definitely try it!
Marcelle
May 31, 2021 at 7:44 amThis loaf of bread looks perfect, David! 🍞 That this is a no-knead recipe has blown my mind 👀😁. We make homemade hamburger buns quite often here and now I can’t wait to try this recipe! Thanks so much for sharing!!
Cocoa & Lavender
June 5, 2021 at 6:53 amThanks, Marcelle – I think you and the family will enjoy this!
sippitysup
May 31, 2021 at 1:25 pmIt looks rich and elegant. GREG
Cocoa & Lavender
June 5, 2021 at 6:53 amThank you, my friend.
2pots2cook
June 1, 2021 at 3:45 amWe both love experimenting loaves; different tastes, flours and all the applications possible. Thank you for this lovely one !
Cocoa & Lavender
June 5, 2021 at 6:54 amWe do, too, Davorka – but we come across a few favorites (like this one) we tend to make it more often!
Christina Conte
June 1, 2021 at 8:25 amI’m currently in the process of making rhubarb granita (even though there are 10 searches a month for it in the USA)! And of course, it’s partner is brioche! This is such a simple recipe and looks wonderful! Thanks for sharing, David, and can’t wait to see the chicken recipe next week!
Cocoa & Lavender
June 5, 2021 at 6:55 amI wish I had had brioche with granita when I was in Sicily. Next time…
Christina Conte
June 1, 2021 at 8:25 amIts partner!!
Aarthi
June 1, 2021 at 1:06 pmThis brioche loaf looks soft and incredible. I really love this simple no knead bread recipe, so good with a bowl of soup. Thanks for sharing, David! I am excited to try this out!
Cocoa & Lavender
June 5, 2021 at 6:56 amWe actually had part of this loaf with a bowl of soup… it was great, Aarthi!
Raymund
June 1, 2021 at 4:30 pmWow no knead brioche! Count me in, that looks perfect
Cocoa & Lavender
June 5, 2021 at 6:56 amWhat’s not to like, Raymund?? Haha… glad you are joining me in loving this loaf!
Romain Risso
June 4, 2021 at 8:02 amThis brioche looks so soft and squishy, I’m just dreaming of tearing apart the entire loaf 🙂
Cocoa & Lavender
June 5, 2021 at 6:57 amSounds like quite the dream sequence, Romain! Have at it! 🙂
Twists and Turns – Cocoa & Lavender
June 6, 2021 at 7:09 am[…] is an exquisite — yet very simple — dish. You can use bakery-baked brioche or pain de mie, but my version of the bread is pretty simple, too. Don’t use grocery store brioche — way too much sugar in […]
Susan Manfull
June 6, 2021 at 8:14 amA great team at work in Tucson! Yum! I look forward to making it for your chicken recipe in the July 6th post!
Cocoa & Lavender
June 19, 2021 at 11:43 amI know you love this chicken dish, Susan, and I think you’ll like the changes I made.
Valentina
June 6, 2021 at 1:56 pmMy absolute favorite bread! I love using it for French toast, bread pudding and everything in between. This recipes looks perfect. (And I love the phrase “rearranging the recipe!” 🙂 ~Valentina
Cocoa & Lavender
June 19, 2021 at 11:44 amI think “rearranging the recipes” is a really good way of looking at how we all cook. For me, the recipe is a starting place… And usually (all the way till everyone to try the original recipe at least once before making changes), I often start by making changes right away! I’m sure you were that way, as well, Valentina.
Inger @ Art of Natural Living
June 8, 2021 at 3:54 pmI did a brioche bread once–and it was for grilled cheese! May have to revisit!
Cocoa & Lavender
June 19, 2021 at 11:45 amIt is really one of my favorite breads, Inger… Incredibly versatile: from the humble grilled cheese to this incredible chicken dish to foie gras!
Jeff the Chef
June 12, 2021 at 6:52 amThank you! And thanks to Barbara, too! I love baking bread, and I’m eager to bake this loaf. I know it seems a bit odd to say, as the temperatures have already swooshed into the “it’s too hot outside” realm, that I want to bake a loaf of bread. But some of my best loaves are made in summer. Summer is so perfect for bread rising.
Cocoa & Lavender
June 19, 2021 at 11:46 amThanks to the miracle of air conditioning, we make bread all your round, Jeff. In fact, now that you mention it, my mother used to make French bread in the summer because it was an easier rise. Go figure. I have passed on your thanks to Barbara.
Andrea
June 12, 2021 at 9:53 amDear David, I love Brioche and this Simplified Brioche Loaf looks exactly like my kind of recipe. A few weeks back, while watching a very popular cooking show, the host of the show baked a Simplfied Brioche Bread and served it with goose live for an appetizer – I took a mental note to bake the bread soon as it looked absolutely wonderful but not nearly as pretty as yours – enough inspiration, now I have to take the time to bake this bread 😉
Cocoa & Lavender
June 19, 2021 at 11:47 amThe nicest thing about this bread is a little time it actually takes to make it. I hope you enjoy it, dear Andrea.
John
July 7, 2021 at 3:09 amAt one point in my life I wasn’t a great fan of brioche. I found it too sweet, especially the stuff from supermarkets. Nasty stuff, and so dry. Seeing that Dean is the breadmaker in this household, I may need to show him this recipe!
Cocoa & Lavender
July 10, 2021 at 10:06 amThis is NOT sweet at all, John — get Dean going and have him make this. It is wonderful grilled and toasted. Seriously, you won’t regret it!
Feelin’ Crabby – Cocoa & Lavender
August 14, 2021 at 3:03 am[…] time I make these Summer Crab Rolls, I will make a version of the buns using the dough from the Simplified Brioche Loaf. Whatever roll you use, I am positive this recipe will not leave you feeling’ […]