No-knead brioche loaf

I crack the eggs into a large bowl and add the honey.

The water.

The salt, and whisk.

I add the cooled melted butter.

I mix well.

I combine the yeast and flour.

I mix them well.

I add them to the eggs.

I mix thoroughly for a few minutes.

I cover with cling film and rest at room temperature for two hours, then refrigerate for 24 hours to 5 days.
I left mine for 24 hours.

It will swell and develop little bubbles.

I put the dough on the board without kneading.

It is slightly sticky. With a floured scraper, I divide into 4 equal pieces and arrange alternately in a roughly 30 x 11 cm loaf tin, lined with parchment or buttered and floured.

I cover with cling film and rise in a warm place for about 2 hours.

I heat the oven to 180°C and remove the film from the doubled dough.

I gently brush with melted butter or a yolk diluted with a little milk, then bake.

After 30 minutes, once golden, I remove from the oven and tin and cool on a rack.

Delicious and light. It keeps for several days wrapped in foil inside a food bag.
Fantastic toasted with jam in the morning.

You can add chocolate chips, sultanas or candied fruit to the dough.