Easy Overnight No-Knead Brioche Bread Recipe: Beginner Friendly
Make the most delicious and easy, no-knead overnight brioche bread before you hit the pillow, then wake in the morning, shape and bake!
It’s no secret that mom’s juggle a lot of things. You have the house to keep clean, the kids to care for, and hopefully – time spent with your husband (that can feel impossible in the little years!).
Not to mention all of the responsibilities you may have outside of your four walls.
Having fresh baked bread can seem like a distant dream. Kneading, rising, shaping, rising, baking – it all takes time. But not all breads are alike!
I was on the search for crazy delicious bread recipes that are quick to throw together after bedtime.
Then, in the morning, I’d let it rise a bit, pop it in the oven and ta-da! We’d have delicious bread. Was it possible? I have to tell you, I was so thrilled when I found this recipe. It’s possible!!
This easy, no-knead, overnight brioche does the trick. It uses yeast, so if your sourdough starter is sleeping or you don’t have one at all – no worries!
Also, you can turn this recipe into buns or cinnamon rolls very easily, too. And OH MY it makes the most delicious French toast. I love a bread recipe that is multi-purpose. Let’s keep things as simple as we can.
Whether you’re a seasoned baker or trying brioche for the first time, this method is simple, forgiving, and delicious.
Why This Brioche Recipe Is SO Simple
- No kneading required: You won’t be using a stand mixer or dough hook—a few simple folds are all you need to build structure.
- Overnight dough rise: Letting the brioche dough rest overnight in the refrigerator develops incredible flavor.
- Versatile outcomes: From a stunning brioche loaf to fluffy dinner rolls or indulgent french toast, this enriched bread is perfect for any occasion.
Ingredients for Easy Overnight No-Knead Brioche Bread
Here’s what you’ll need to make this brioche recipe:
- 4 ½ cups bread flour or All purpose flour
- 2 ¼ teaspoons active dry yeast (or rapid-rise yeast)
- ¼ cup warm milk (about 100°F)
- 1 large egg (room temperature)
- 1 ¼ cup warm tap water
- 4 tablespoons unsalted butter, melted
- 1/4 cup of sugar
- 2 teaspoons kosher salt
Step-by-Step Instructions
1. Prepare the dry ingredients:
Combine flour, sugar, yeast and salt in a medium bowl. Mix well and make a well in the center.
2. Mix the Dough:
In a separate bowl, beat the eggs and stir in the butter and milk. Slowly incorporate the milk mixture into the dry, using a wooden spoon or rubber spatula. Add the warm tap water to the well then stir to combine. Continue stirring until all the flour is incorporated.
3. First Rise:
Cover the bowl tightly with plastic wrap and leave it in a warm place for 6–8 hours or in the fridge overnight (up to 16 hours).
4. shaping the dough And prepping the pans:
Generously butter four 3×6-inch loaf pans and set them aside. (Alternatively, you could use two 8×5-inch loaf pans – this is what I do.)
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.
Using a bench scraper or spatula, divide the dough into four (or two) equal pieces. Turn each piece in the flour to coat all of the surfaces. Add more flour to the work surface if needed.
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.
5. Second Rise:
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.)
TIP: Turn the light on in your oven for a cozy and pop in the rising dough for a slightly warm bread rising spot!
6. Baking:
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.
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.
Place loaves in the preheated oven for 18-25 minutes or until a shiny golden-brown crust. 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.)
7. Cool and Serve:
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.) Let the bread cool on a wire rack before slicing. Store leftovers in an airtight container or freezer-safe bag.
No-Knead Brioche Bread Tips for Success
- Sticky dough is okay: Avoid adding too much flour; brioche dough should be soft and slightly sticky.
- Warm spots matter: Letting the dough rest in a cozy warm area ensures the perfect dough rise (overnight in the fridge is fine! The fridge just slows the rising process so it doesn’t overproof).
- Versatility: Use leftover slices for bread pudding or bread toast crumbs.
This simple recipe will show you that making artisan bread like brioche doesn’t have to be scary. With its light texture and buttery flavor, this bread is ideal for everything from hamburger buns to breakfast spreads. Try this delicious recipe, and your kitchen will soon smell like a bakery!
If you use this bread to make sandwiches, be sure to whip up my recipe for Easy Homemade Mayo!
Let me know what you think about this recipe in the comments!
Easy Overnight No-Knead Brioche Bread
This easy overnight no-knead brioche bread recipe is a beginner-friendly way to make rich, buttery bread without the need for kneading or special equipment. The dough, made with simple ingredients like bread flour, eggs, butter, and yeast, rests overnight to develop flavor and texture. Shaped into a loaf or buns, it bakes to golden perfection with a tender crumb, making it ideal for French toast, sandwiches, or dinner rolls. With minimal effort and maximum flavor, this recipe is perfect for both first-time bakers and seasoned pros looking for a no-fuss method to make artisan-style brioche.
Ingredients
- 4 ¼ cups all-purpose flour
- ¼ cup sugar
- 2 teaspoons kosher salt
- 1 envelope instant yeast (2 ¼ teaspoons)
- 4 tablespoons butter
- ¼ cup milk
- 1 egg
- 1 ¼ cups warm tap water
Instructions
For the dough:
- Combine flour, sugar, yeast and salt in a medium-large bowl. Stir well to combine then make a well in the center.
- Melt butter until just melted and add the ¼ cup of milk. Stir with a fork then add the egg and stir again until well mixed.
- 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.
For prepping the pans and shaping the dough:
- Generously butter four 3x6-inch loaf pans and set them aside. (Alternatively, you could use two 8x5-inch loaf pans.
- Using a bench scraper or spatula, coat the dough well with flour and divide the dough into four (or two) equal pieces. Turn each piece in the flour to coat all of the surfaces. Add more flour to the work surface if needed.
- 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.
- 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.
When ready to bake:
- 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.
- 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.
- 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.)
- 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!
Notes
- Sticky dough is okay: Avoid adding too much flour; brioche dough should be soft and slightly sticky.
- Warm spots matter: Letting the dough rest in a cozy area ensures the perfect dough rise.
- Versatility: Use leftover slices for bread pudding or bread toast crumbs
