Acknowledgement: The full and original version of this recipe can be found in The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. Feel free to visit their website In addition, I took the photographs from this post. If you think it’s nice enough to use, please let me know.


  • 3/4 cup lukewarm water
  • 1/2 tablespoon granulated yeast
  • 3/4 tablespoon kosher salt
  • 4 eggs, lightly beaten
  • 1/4 cup honey
  • 3/4 cup unsalted butter, melted
  • 3 3/4 cups all-purpose flour

For purposes of this experiment, I halved the ingredients from the book. I usually put all the ingredients directly in the container. In the picture below, you’ll see the yeast, salt, eggs and honey added to the flour.

Brioche Dough

Then I added the water and melted butter.

Brioche Dough

Brioche Dough

I used my wooden spoon to mix all the ingredients.

Brioche Dough

After mixing all the ingredients (remember, no kneading!), I covered the container and allowed the dough to rest for two hours, then the whole thing – container & dough – went to the refrigerator. I’ll use the dough tomorrow.

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