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Stir together this one-bowl, Overnight No-Knead Brioche Bread before bed. When you rise, it will be ready to shape and bake. It's the most tender, buttery bread that's wonderful for toast, sandwiches or for your next dinner party!
My mom was famous for her fabulous homemade bread. She would bake ten (yes TEN!) loaves at a time and made it seem like it was child's play. We all loved her bread and enjoyed it toasted for breakfast, warm and crusty in the dinnertime bread basket or for sandwiches of all kinds. When I served this bread to our son Nick for the first time, he took one bite and said, "This bread! It's better than grandma's!" I knew we had a winner!
Better and easier than grandma's bread...
And guess what? I used to watch my mom make her homemade bread and this no-knead brioche bread is WAY easier than the way she did it. Of course, she probably had really shapely arms because of all that kneading, but I can think of more fun ways to get shapely arms (or "guns" as my kids call them!).
The magic happens while you sleep...
The whole process from start to finish will take 10-12 hours, on average, but it's 99% hands-off time. Good bread can't be hurried when it comes to rising. And that's exactly where the majority of the time is involved with this recipe.
Your part is super easy. You simply stir together flour, sugar, yeast, salt, eggs, butter and water until it's well-mixed. Cover the dough, refrigerate and have yourself some sweet dreams. The magic will be taking place in the refrigerator. You'll know what I mean when you check things out in the morning. The dough will be light, airy, will have climbed up the bowl and be ready to roll (literally!).
I like to make four small (my pans are 3x6-inch) loaves of bread with this recipe, but you can also make two larger loaves.
Keep a stash of this no-knead brioche bread in the freezer
This no-knead brioche bread freezes beautifully. It's so nice to pull a loaf out for breakfast, lunch or dinner. As soon as my stash is depleted, I make another batch since it takes so little time. If I'm making it during the day, I can run out, do a few errands, have lunch with a friend, pick up groceries, and the dough just does its own thing while I'm gone.
I like to pop the little loaves back in the oven after thawing and get the crust nice and crisp. The hot bread is fabulous served sliced in a breadbasket. It's also wonderful for sandwiches (grilled cheese are amazing!), with salads or alongside soup (pictured below is my Fresh Spinach Soup - delish!)
Even if you've never made bread before, give this no-knead brioche bread a try! Because the recipe calls for instant (or rapid-rise yeast) there are no worries about activating the yeast. Instant yeast is combined with the dry ingredients (flour, sugar, salt) and activates on its own when the warm liquid is added.
You might even get a reputation like my mom had as a famous little old bread baker!
Café Tips for making this Overnight No-Knead Brioche Bread
- This recipe calls for "hot tap water". What that means is water that feels hot if you dip your finger in it but not so hot that you need to quickly pull it out. If you want to use an instant thermometer, the temp should be between 118-122˚F (47-50˚C).
- This recipe calls for instant (or rapid-rise) yeast. Don't try to use regular dry yeast. Instant (or rapid-rise) yeast can be found at most grocery stores right next to the regular yeast. It usually comes in small packets which hold 2¼ teaspoons, but you can also purchase rapid rise yeast in bulk which is infinitely cheaper!
- When turning the dough out onto the counter to form the loaves, use plenty of flour. If the dough is sticking to your hands or the work surface, you need more flour. Just keep flipping the dough in the flour till it's not sticky.
- A baker's bench scraper is a wonderful tool when working with bread dough. It keeps your fingers from getting sticky as you can use the scraper to turn the dough in the flour to coat it. It's also a great clean-up tool to scrape any excess dough from the counter.
- I like to let the bread cool completely then slip individually into bread bags and pop them into a freezer. A few hours before serving I pull a loaf or two out to thaw, then re-warm the bread in the oven at 300˚F for about 10 minutes - or until it's nice and crusty.
- If you want to make the dough in less time, just don't refrigerate it. It will take 2-3 hours to rise and then you can proceed with forming the loaves. Bake as directed once the loaves have risen. The bread has a deeper flavor with the long, slow rise but if you're in a pinch, you can do it without the refrigeraton.
- You'll need 4 small baking pans to make this brioche bread, approximately 3x6-inches. I've had these Chicago Metallic pans for several years and really like them. They're non-stick and come out of the dishwasher looking like new.
- If you want larger loaves, you could also use two 8x4-inch pans.
- This no-knead brioche bread is fabulous with a smear of butter and a dollop of this Overnight Raspberry Freezer Jam (pictured above). If you missed the fresh raspberry season, no worries, the jam can be made from frozen berries.
Thought for the day:
Give thanks to the Lord, for he is good;
his love endures forever.
Psalm 106:1
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
Stir together this one-bowl, Overnight No-Knead Brioche Bread before bed. When you rise, it will be ready to shape and bake. It's the most tender, buttery bread that's wonderful for toast, sandwiches or your next dinner party!
- 4 ¼ cups all-purpose flour
- ¼ cup sugar
- 2 teaspoons kosher salt
- 1 envelope instant yeast 2 ¼ teaspoons,7 grams, or ¼ ounce
- 4 tablespoons butter
- ¼ cup milk
- 1 egg
- 1 ¼ cups hot tap water
- 1 large egg
- 1 tablespoon tap water
- soft butter for greasing the pans
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Combine flour, sugar, yeast and salt in a medium-large bowl. Stir well to combine then make a well in the center.
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Melt butter in the microwave for 30-45 seconds on high power, until just melted. Remove from microwave and add the ¼ cup of milk. Stir with a fork then add the egg and stir again until well mixed.
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Add the milk mixture to the well in the center of the flour. Add the very warm tap water to the well then stir to combine. Continue stirring until all flour is incorporated. Cover the dough rightly with plastic wrap and place in refrigerator overnight, 8-16 hours.
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Generously butter four 3x6-inch loaf pans and set them aside. (Alternatively, you could use two 8x5-inch loaf pans.)
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Generously flour a work surface and transfer the dough to the work surface. Turn several times with a bench scraper or spatula until the dough is well coated with flour.
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Using a bench scraper or spatula, divide the dough into four equal pieces. Turn each piece in the flour to coat all of the surfaces. Add more flour to the work surface if needed.
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Take one piece of the dough and flatten it out with your hands into a rectangle shape with the long side slightly longer than one of your bread pans. Turn to coat both sides with flour if any of the surfaces are sticky.
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Roll up tightly like a cinnamon roll, then tuck the ends under and shape with your hands into a loaf. Place in one of the prepared pans. Repeat with remaining pieces of dough. Cover the pans with a clean kitchen towel and let the bread rise again until the loaves look like they’ve doubled in size, about 1-2 hours (if your house is chilly, it may take a little longer.
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When the loaves are close to being doubled in size, preheat the oven to 350˚F. Prepare the egg wash by vigorously whisking together one large egg with 1 tablespoon of water.
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With a pastry brush, brush each loaf over the top with the egg wash. Try to be careful not to let the wash drip down the sides of the loaves into the pan.
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Place loaves in the preheated oven for 18-25 minutes or until golden brown. Check it after 15 minutes. If it's getting too brown on the top, cover it with foil for the last 3-8 minutes. (Larger loaves will take longer.)
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Remove bread from pans and transfer to a cooling rack. (If bread is stuck to the side of the pan anywhere (from the egg wash), loosen it with a small thin-bladed knife.) Allow to cool before slicing. Enjoy!
See Café Tips above in post for more detailed instructions and tips.
Recipe adapted from Alexandra Cooks.
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Cindy S. says
Thanks so much for posting this recipe. I am going to try this with my granddaughter, she loves to help and is progressing along with her cooking skills. She is only 11 and we bought her own set of pans for Christmas.. She really liked this and I hope she likes this recipe and it sounds easy enough maybe with some help she can make it for her family. Pops and I get to be the testers first ..lol
Chris Scheuer says
How fun to bake with your granddaughter, Cindy! Let us know how it goes 🙂
Helen says
I love this recipe, in fact all your 'ridiculously easy' bread recipes. After breaking my right arm and continuing to 'age' I appreciate not having to knead bread. I've made bread since childhood, learning from my Mom and an Aunt that baked her bread in a ranch house kitchen woodstove. I've shared your blog posts and recipes with many friends; we all appreciate your testings and tastings for us your loyal fans.
PS...many difficulties posting my comment today, finally had to take all safety precautions off my laptop to get it done. Is this new or just a problem using a laptop not a smart phone?
Chris Scheuer says
Hi Helen, I'm so happy you've enjoyed our recipes! Thanks for sharing them.
Regarding your issue with commenting, I'm sorry you had difficulty. I'm not sure what is going on but I will check with our WordPress specialist to see if he can figure it out.
monique says
Hi Chris..how do you store your yeasts?I've never tried the one you have linked to..but almost all others lol:)Thank you!
Chris Scheuer says
Hi Monique, I always keep a small jar in the refrigerator and the rest in the freezer. The frozen yeast is good indefinitely. I buy in bulk and have never had any problems with this. It works great!
Melisa says
This bread tastes really good and I love the texture. I baked it today and plan to make french toast from it tomorrow. I did the option of baking it in two 8" x 4" loaf pans. I definitely will make this again, but I would like a taller loaf and plan to see how it turns out with all the dough in one 9" x 5" loaf pan. The two smaller loaves this morning took 35 minutes in my oven. They browned nicely and were fully cooked.
Chris Scheuer says
Thanks so much for your review, Melisa!
Judy Wilson says
Hi Chris,
When you say hot tap water for the bread, about what temperature would that be - 120º to 125º or hotter. My water get to about 131º for my tap water.
Thank you,
Chris Scheuer says
Hi Judy, wow, your water does get really hot! When I say hot tap water, I mean water that feels hot (not warm) when you dip your finger in it but not so hot that you have to immediately pull it out. About 118-122˚F.
Zoe says
Hi! Any particular type of milk that should be used? Would using oat milk be okay?
Chris Scheuer says
Hi Zoe, I use whole milk for this recipe. I can't say for sure about the oat milk since I haven't tested the recipe with it.
Finis says
I made this last nite put in fridge for about 15 hours turned out fantastic. We truly loved it. I am very new to making bread. Only my 2nd time. My ? Is a made 2 loafs out of it
How do I store the other loaf for tomorrow??? We ate1 tonite it was so good.
Thank you
Finis
Chris Scheuer says
Hi Finis, bravo to you! 👏 So happy you enjoyed this recipe.
Regarding your question, I would probably pop it in the freezer and pull it out a few hours before you want to serve it then put the whole loaf in the oven (right on the rack) at 300˚f for about 10 minutes. Because the bread doesn't have any preservatives, it's better to freeze it, even if it's just for a day.
Nadine Dunker says
what an easy and delicious bread.....it was fun to make and delightful to eat.....thank you
Chris Scheuer says
Thanks so much, Nadine!
Shirley says
I have an abundance of bread flour. Would plan to make it with half bread flour — hard wheat- & half AP flour. Will let u know.
Chris Scheuer says
Thanks, Shirley.
Tammye Quinn says
Wonderful recipe! I often forget to make it overnight and just make it the same day. I even used this recipe and added in green chili and cheese. I also use the recipe to make great buns for hamburgers.
Chris Scheuer says
Thanks so much for sharing your results, Tammye! And green chili and cheese sound like delicious additions!
judy says
hi chris! can you clarify- once you take the dough out of the fridge, do you let the dough warm up a little prior to shaping ? or go straight to shaping from fridge? if there is await, how long? thank you and can't wait to try this receipe!
Chris Scheuer says
Hi Judy, I shape it right away and then let it rise in the pan. If you find it's hard to roll out, give it just 10 minutes or so to allow the gluten to relax.
Judy says
Thank you! I’ve made this twice now and it’s the only bread my son won’t say- “mom! Please go to the store and buy sandwich bread!!
Chris Scheuer says
I love that! Thanks for letting us know, Judy!
Peggy says
Sorry, me again. Do you think the whole recipe would be used in this one dish ?
Your recipes are amazing. My friends are still talking about the French Apple Tart. It was delicious.
Thank you.
Peggy says
I have an Emile Henry Brioche dish. Would it work for this recipe? It is 1 1/2 qt capacity and 4 inches deep.
Chris Scheuer says
That would make a beautiful loaf, Peggy!
Charlene says
Hi! My dough is in the refrigerator and plan to bake it tomorrow morning. I read another post that says she let it come to room temperature before shaping the dough. Is this necessary? Or can I work with shaping the dough straight out of the refrigerator?
Thank you!
Aleena says
Is it possible for me to half the recipe to make 1 loaf?
aleena says
can i half the recipe to make 1 loaf
Chris Scheuer says
Sure!
Aleena says
Can I let it it proof overnight for over 16 hours?
So maybe 20 hours?
Chris Scheuer says
Hi Aleena, I haven't tried proofing this longer than 12 hours so I can't say for sure.
Sara Goverman says
I’ve been looking for a recipe for a brioche hamburger roll, and remembered this delicious bread that i made a few months ago. Do you think I would be able to use this dough for the rolls?
Chris Scheuer says
Hi Sara, you could use this for brioche buns or you could use this one: https://thecafesucrefarine.com/easy-buttermilk-brioche-buns/
Gen says
Can I use melted butter instead of egg wash?
Chris Scheuer says
Hi Gen, you can. It will give a really nice flavor but you won't get the pretty shine of classic brioche.
Bhagya says
Hi ... Y do u suggest not using active dry yeast . Cant v proof the same and thn add. .... What difference would that make 2 the bread if i don get instant yeast
Chris Scheuer says
Yes, regular yeast will work fine. Just proof it before adding to the rest of the ingredients.
MissJubilee says
I've made this twice now! The first time with cinnamon and raisins as 1 larger loaf and 3 small ones, and then today in a braided loaf form with different kinds of seeds on the outside of each strand. It was so good! (I increased the heat to 400 and checked it sooner given the different shape.) Taking its temperature really helped; when it was brown but not hot enough inside, I covered it with foil. I threw the dough together and straight into the fridge last night, I was exhausted, and then I got to enjoy giving it a couple kneads on the counter and leaving it to rest under the upturned bowl this morning as it came back to room temp before shaping. I think I will be making variations on this again and again in the future!
Chris Scheuer says
Thanks so much, Miss Jubilee, for sharing this detailed review! I love all the different ways you are using this dough!
Sandy says
If I want to use only half the dough, can I leave the rest in the fridge and bake the next day? Also, I want to say that I love your newsletters, recipes and website! Your Ridiculously Easy Orange Cranberry Scone recipe is my favorite! I make it all the time!
Chris Scheuer says
Yes, I think that would definitely work. Thanks so much!
Chris Scheuer says
Thanks, Sandy! I'm so happy you've enjoyed The Café
Yes, you can definitely use half of the dough the next day.
Debbie Cabler says
Beautiful loaves of delicious bread. Not hard to make. No problems with recipe. I am so enjoying your website.
Chris Scheuer says
Thanks, Debbie! 💕💕
Chris Scheuer says
Awesome! Thanks for sharing your results, Debbie!
Annie roberts says
can this recipe be made with gluten-free flour?
Chris Scheuer says
Hi Annie, I haven't tried this recipe with GF flour so I don't want to say for sure. Please share your results if you try it.
Pola says
Hi! Can I use active dry yeast because that is all I have now? Thank you!
Chris Scheuer says
Hi Pola, you could use active dry yeast for this recipe but you would need to proof it first. Instant yeast doesn't need to be proofed. For instructions on how to do that, check out this post. https://thecafesucrefarine.com/no-knead-cinnamon-raisin-brioche-bread/
It's basically the same recipe but I explain in the recipe notes how to use regular yeast in lieu of instant yeast.
Pauline says
Thank you so much! Excited to try this out
Chris Scheuer says
Enjoy!
Pauline says
Hi! Is instant yeast same as instant dry yeast? And is there a way to use active dry yeast because that's what i have at the moment?
Chris Scheuer says
Instant yeast is the same as instant dry yeast. Instant yeast doesn’t need to be proofed. For instructions on how to do that, check out this post. https://thecafesucrefarine.com/no-knead-cinnamon-raisin-brioche-bread/
Chris Scheuer says
Hi Pauline, instant yeast is the same as instant dry yeast. If you use active dry yeast for this recipe vs instant yeast you will need to proof it first with some of the liquid from the recipe.