No-Knead Brioche

Name: No-Knead Brioche
Yield: Makes 2 Loaves
Cuisine: Europe, French
Ingredients: 3 1/4 cups (17 3/4 ounces/503 grams), bread flour; 2 1/4 teaspoons, instant or rapid-rise yeast; 1 1/2 teaspoons, salt; 7 , large eggs (1 lightly beaten with pinch salt); 1/2 cup, water, room temperature; 1/3 cup (2 1/3 ounces/66 grams), sugar; 16 tablespoons, unsalted butter, melted and cooled slightly

Desserts or Baked Goods
Europe
French
Eggs & Dairy
Eggs
Breads

By Andrew Janjigian ･ Appears in Cook's Illustrated March/April 2013, America's Test Kitchen TV

We’d make this rich, incredibly tender bread a lot more often if we didn’t have to spend 20 minutes kneading in perfectly room-temperature butter.

SERVES Makes 2 Loaves

TIME 1¾ hours, plus 17½ to 18 hours resting and 2 hours cooling

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