I found the Brioche recipe and made it up and put it in the refrigerator for a few days till I had time to cook.
It was extremely firm to say the least. I mis-judged the rolling out and squashed it into a tin for the 1 3/4 hours suggested prior to baking.
I am doing the majority of my no knead bread cooking in a camp (dutch) oven as they are known here in Oz just to add to the challenge :)
During the 1 3/4 hours I made a Lemon Slice from a recipe I was given over 30 years ago from a cousin in the USA.
I had some dough left over from the loaf so I rolled it out sprinkled it with cinnamon and sugar added some currants. I cut it into six and stood it up on the cut side and flattened them out to about 3". These had been resting and once the lemon slice was out of the oven I popped these in.
These tasted very nice with just a hint of the honey coming through the cinnamon.
Time had passed and the bread had been 50 minutes in a camp (dutch) oven at 350 and looked pretty ready. I tossed up whether to give it another 10 minutes but decided that it would continue to cook in its own heat and should be fine. It was a bit sticky but I felt it was my fault for being over generous with the sugar/cinnamon mixture and maybe I should have taken it out of the tin for the last 30 minutes.
After it had cooled I sliced it - the variations in slices are deliberate as I was testing my control with my new knife. It cut ok but seemed a bit cakey.
The recipe ended with it being made into French Toast but i didnt particularly want to do that today. I toasted two pieces and had it with strawberry jam. It was very nice.
If I made it again I would probably leave it rising another 30 minutes and cook it for 60 minutes.
I will slice it all up and freeze it and make french toast with it for my grandchildren.