Hi Bold Bakers! I’m sure you know by now that bread making is a passion of mine. I adore working with yeast and doughs. I actually moved to the US in 2008 to work in a bakery as their bread baker so I could specialize in the art of bread making and round out my training and skills as a pastry chef. Already have an account? One technique I have been using in bread making for a few years is the “No Knead” method. It simply means you do not need a machine to knead your dough, what you use is time. It is an incredibly easy way to make beautiful, artisan style bread with all of the lovely texture and flavor you get from a bread you would get in a bakery, but it was homemade. To shape your finished dough into a loaf, roll your dough into a ball on a well floured surface.
Divide your dough in half and roll out the dough to create two long “sausage” shapes. Pinch the two pieces together at the top and start to braid your dough.
Continue the whole way down to the bottom. Then pinch the two end pieces together. You can tuck those pieces underneath the loaf
Place the dough in a butter loaf tin to proof until the dough at least doubles in size. This can take up to 2 hours. Once proofed, glaze your brioche loaf gently with some egg wash and bake at 375oF (195oC) for 30 minutes, or until golden brown all over.
Use your brioche dough to make a lovely Dessert Pizza! Get more Bread Recipes!
Crazy Dough: One Bread Recipe with Endless Variations Cinnamon Raisin Bread Whole Wheat Bread
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