Easy, No Knead, Vegan Brioche

Brioche is traditionally an Eggy, Tender, Moist, Mildly Sweet Bread. Oh, and it's a little labor-
intensive. It is amazing that this Easy, No Knead, Vegan dough can produce such great results that friends who KNOW I bake Vegan look at me and say, "You mean THIS doesn't have any eggs in it?"

It is SOOO easy to make - and produces such spectacular results! This Recipe Produces One 2-Pound Brioche.


For this recipe, I took inspiration from Artisan Bread in Five Minutes a Day, and adapted it to my Vegan ingredients.

The use of Tapioca Starch, Potato, and Sugar tenderizes & moisturizes the dough, and make a moist, tender, fluffy loaf without the use of oil or eggs.     

Easy, No Knead, Vegan Brioche
 (Makes 2 pounds of dough)

I prepare a batch this size in an 8 Cup Container - the one in the pictures.
Be sure to add in this order:

1 1/2 Cups Warm Water
2 1/2 Cups + 2 Tablespoons Unbleached, All Purpose Flour
2 Tablespoons Tapioca Starch (you can substitute Cornstarch, if you like)
1/2 Cup Potato Flakes
1/4 Cup Sugar
1/2 Tablespoon Yeast
1/2 Tablespoon Salt

The dough should look like this right after you stir it.

Cover loosely with lid (don't fasten so securely that it cannot "breathe")
Leave it on the counter for 2 to 5 hours.
Now, put it in the fridge till you're ready to use it **

The dough should look like this after it has sat out on the counter for 2 to 5 hours.

Note - do not "Punch Down" this kind of dough.

This dough CAN be kept in the fridge for a week or more and still be quite good to use, but with this particular dough, you'll find the fluffiest, sweetest results if you bake it within a day or two of mixing. 

When you're ready to bake the bread, remove it from the refrigerator and dust it VERY WELL with Flour. This is a moist, sticky dough, so don't be afraid to use lots of Flour!

Oil your Brioche Pan.

Pull off a small Ball for the "tete" then shape the remaining dough into a large ball. Place it in the prepared Brioche Pan, and place the "tete" on top : )


Leave to rise for 1 hour.

Preheat oven to 350 degrees Fahrenheit, and bake on the bottom shelf of the oven for 1 hour.
(I use a  shiny Brioche Pan - if you use a dark one, you may have to adjust the shelf a little higher to prevent the bottom over-browning)

If you like a very tender crust, when it comes out of the oven, have ready a Tapioca Wash:

Tapioca Wash for Soft Bread Crusts

First, make Tapioca Wash:
1/2 cup water
1 teaspoon Tapioca Starch
1/2 teaspoon Salt Bring to a boil in microwave, stirring every 30 seconds
OR bring to a boil on stovetop, stirring constantly.

As SOON as the bread comes out of the oven, Brush it lightly with the wash, using a Pastry Brush. Of course, if you prefer, you can spread it with a Buttery Spread like Earth Balance.



For best results, cool before serving.

Nutritional Information
This is the nutritional info I calculated on Sparkpeople

Nutrition Facts per pound- with 1 batch making 2 pounds

Amount Per Serving

• Calories 706.1
• Total Fat 2.5 g
• Saturated Fat 0.6 g
• Polyunsaturated Fat 0.7 g
• Monounsaturated Fat 1.0 g
• Cholesterol 1.1 mg
• Sodium 1,834.1 mg
• Potassium 291.4 mg
• Total Carbohydrate 155.4 g
• Dietary Fiber 5.9 g
• Sugars 25.9 g
• Protein 16.9 g

 23 WW Smart Points per Pound calculated on EasyCalculation


* For my 6 Quart Container, I use a new plastic shoe box from the Dollar Store.
** This dough CAN be used the day it is made - but it is a tad easier to shape after it is refrigerated.
*** If you bake two loaves at the same time, put one loaf on the middle rack, and one on the bottom rack. Then, set a timer to switch their positions half-way through baking, so that they brown evenly both on the top and on the bottom.

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