No-knead brioche

Needs your largest mixing bowl for preparation or mix and split into two bowls. Combine dry ingredients in large bowl. Beat eggs, add milk and water, beat again. Add melted butter. Add wet ingredients to dry ingredients. Mix well but don't beat. The dough will look and feel wet. Cover with plastic wrap. Leave for a couple of hours then stretch and fold. Leave for 12 to 24 hours. If longer than overnight, you can refrigerate but it will slow down the formation of gluten. Punch down the dough, fold it over, resist the temptation to knead. Preheat oven to 150C. Prep two 2 pound loaf pans (either butter and dust with flour or line with paper). Divide the dough between the pans, place pans in bottom of pre-heated oven. Bake for an hour, test temperature with probe (should be 100C) watch tops of loaves and cover with foil if they over brown. Rest in pans for 10 minutes then cool on a rack.