Brioche Loaf Recipe – Brioche Pain de Mie (video recipe)
The French brioche is a classic yeast bread that’s rich with butter and eggs, perhaps a cake-like bread. Today we use the dough to make a brioche loaf also know as brioche pain de mie in French using a Pullman loaf pan. The recipe is simple and easy with a long chilling and resting time in between steps.
People often think brioche is hard to make but on the contrary, it’s rather simple and easy. I always know Brioche buns but never realized I could make it into a sandwich bread until one day when I had lunch at a deli in Lourdes (south of France). The bread they used was a brioche pain de mie. It blew my mind. Wow.
While you can make classic sandwich bread, brioche is a great way to elevate and add a bit more richness to your everyday sandwichs. I like making brioche sandwich bread when I have guests because it looks rather impressive. Brioche sandwich loaf also makes the best breakfast toast with butter and jam. Use leftovers to make amazing French toast, bread pudding as well as sandwiches.
- Brioche Loaf Recipe – Brioche Pain de Mie (video recipe)
- About this Brioche Loaf – Brioche Pullman loaf
- Brioche Pullman loaf vs Classic Brioche Sandwich Bread (Save/Pin)
- The Pullman Loaf Pan
- Let’s talk Ingredients and Substitutes (Save/Pin)
- Useful Tips and Tools
- How to Make A Brioche Pullman Loaf – Brioche Loaf Recipe – Brioche Pain de Mie (Save/Pin)
- Tips for making the perfect Brioche sandwich bread every single time
- Frequently Asked Questions?
- You may also like
About this Brioche Loaf – Brioche Pullman loaf
Unlike the classic Pullman bread, this brioche Pullman bread is buttery, richer with a crisp golden crumb. The loaf is delicious with defined brown crisp edges which are so delicious.
The recipe takes longer to make because we do let the dough rise in the fridge for a good 6 to 12 hours. This helps the yeast develop more flavor and also makes it easier to work with. I highly recommend using a stand mixer because we do need to do a fair bit of kneading.
Brioche Pullman loaf vs Classic Brioche Sandwich Bread (Save/Pin)
All bread made in a loaf pan can be used to make sandwiches but to be characterized as a Pullman Sandwich Bread, you must have four square corners. Yup!! That’s the defining characteristic of this bread. That shape actually comes from using a specific loaf pan that has a nifty sliding lid. You actually bake the bread with the lid on. So when the bread rises as it bakes it fill into the corners of the pan on all sides giving it those perfect square corners.
Not really sure how true this really is but I read somewhere that – The Pullman Railway company back in the old days invented this bread to make storage and transport easy. With this shape, they could stack the bread over each other using space more efficiently.
The texture of the Pullman sandwich bread is supposed to be soft, light and fluffy, so you must have a good recipe that’s just right for the pan you have so it will give you a perfect bread, not too dense nor too limp.
The Pullman Loaf Pan
This is not a pan you buy so often. And just because you buy a Pullman loaf pan does not mean you can’t make regular sandwich loaves in there. If you do not use the lid what you have is a regular sandwich loaf with a round edge. I love those too! However, if you buy a regular loaf pan then you can’t make a Pullman sandwich bread without the lid.
So, the smart choice according to me? If you must buy one loaf pan – buy the Pullman sandwich loaf pan that way you can make the regular bread without the lid or a Pullman sandwich bread with the lid. You can see me use it without the lid when I made my white sandwich bread, as well as whole wheat sandwich bread – both these are made with this same pan but without the lid.
A Word on Quality
I cannot stress this enough. It is very important that you buy a good quality pan. Nothing is worse than to spend time on bread and to have it stuck in the pan, or the lid does not work after one or two bakes. (often an issue with low-quality metal) A good quality pan will last you for years and will be a pleasure to use over and over again.
Let’s talk Ingredients and Substitutes (Save/Pin)
- Flour – Often bread flour is recommended for making homemade dinner rolls or any homemade bread. But I have been making bread now for over 5 years and I always use all-purpose flour.
- Instant dry yeast – I like to use instant dry because I’ve always had great success with it. If you have to use active dry yeast you will need 2 1/4 tsp or one packet. And if you use fresh yeast you will need about 21 grams. Also, it’s not necessary to activate the yeast but I like to take the guesswork out and make sure my dough will rise.
- Sugar – The sugar here is not really to add sweetness. So no, the one tablespoon won’t make your homemade dinner rolls sweet. The sugar and fat in the recipe are there to feed the yeast. Just as you need warm liquid to activate the yeast you need sugar and fat to strengthen it and let it grow. If you prefer you can substitute sugar with 2 tbsp of honey.
- Butter – I like adding butter not just to feed the yeast but also to add flavor. You can substitute the butter for 2 tbsp of oil in this recipe.
- Eggs – add a lot of flavor to the bread, give a tender crumb and strengthens the texture. The egg is also a leavening agent that helps the bread rise. You can omit the egg if necessary, but you will need to use less flour than the recipe states as the egg is a liquid ingredient.
- Milk – enhances the flavor, tenderizes the dough giving it a soft texture.
Useful Tips and Tools
- A small Mixing Bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it’s nice to get the yeast activated quickly and move on with the recipe.
- I like mixing bread dough by hand. It’s quite therapeutic. But bread dough can be difficult to handle. Not just because it needs more kneading but also because it’s often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer Kenwood, kitchen-aidor other brands, it does not matter. Personally, I also have a hand mixer. And yet, I don’t use it for baking bread. Because bread dough is dense compared to cakes. So, it might harm my hand mixer. (recommended read – which stand-mixer is good for home bakers)
- Baking bread is a science. So measuring ingredients correctly is important. Also, do not wing the measurements. Use a Measuring Cup for liquid ingredients and Measuring Spoons for dry ingredients.
- A good baking tray is as important to bread baking as it is to other baking Baking Tray. Therefore, buy a good quality baking tray that’s not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
- Every oven works differently. So the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.
How to Make A Brioche Pullman Loaf – Brioche Loaf Recipe – Brioche Pain de Mie (Save/Pin)
This recipe will make one 9 x 4 x 4 loaf (double the recipe for 13 x 4 x 4 loaf)
Prepare dough
- In the bowl of the mixer combine – warm milk, yeast, sugar, and eggs.
- Combine salt to the flour then add it to the flour to the mixer as well.
- Knead on medium speed for about a minute scraping the sides of the bowl.
- Once all the flour is incorporated.
- Knead the dough for two minutes until smooth.
- The dough will be soft and sticky – that ok.
- Next, add the soft room temperature butter one cube at a time.
- Once all the butter is in knead again for 2 minutes until smooth and elastic and soft.
1st & 2nd rise
- Remove the dough from the mixer bowl onto a lightly floured surface.
- Form into a smooth ball.
- Place in an oiled bowl and cover with plastic wrap or damp kitchen cloth.
- Leave to rise in a warm place for about an hour until doubled in volume.
- Then punch the dough down.
- Cover again and let rise in the fridge for 6 hours up to 12 hours.
Shape the loaf
- At this point, the dough will be very chilled and firm (because it’s a butter-rich dough)
- Invert on to a lightly floured surface.
- Knead for just 30 seconds to make it smooth and pliable again.
- First, make a ball then roll it creating a nice tight sausage shape the length of the Pullman pan.
- Place into a sprayed Pullman loaf pan seam side down.
Prove loaf (3rd rise)
- Cover loaf pan with plastic wrap.
- Let rise in a warm place. This can take about 90 minutes up to 2 hours (because we started with chilled dough)
- Once you see your dough is almost halfway up the sides – spray the cover of the Pullman pan lid and place it on.
- Preheat the oven to 170 C / 350 F for at least 10 minutes.
Bake loaf
- Place the loaf pan on the center rack in the hot oven.
- Bake for about 30 to 40 minutes.
- The bread is done – when you tap the bottom of your loaf and you will hear a hollow sound.
- Partially open the lid and let cool for 10 minutes – before you remove and let cool completely.
- Always let bread rest for at least an hour before you cut – I know it’s hard but it will keep the bread moist.
- Enjoy!
Tips for making the perfect Brioche sandwich bread every single time
- Measure all ingredients ahead of time so you don’t forget anything at the last minute.
- For accuracy use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The milk must be warm (not hot) about 110F. If the milk is too hot it will kill the yeast, similarly, if the milk is too cold it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go if not best to buy fresh yeast or check the temperature of the milk
- Keep salt away from yeast as it can kill the yeast. I like to combine it with the flour then add it to the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing, it often will give you soft fuffy bread so don’t be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic using a stand mixer is easier and quicker
- Leave the dough at room temperature to rise until double in volume. While not recommended when in haste you can place it in a warm (not hot) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
Frequently Asked Questions?
If stored properly this white bread will stay for 4 to 5 days at room temperature. It can be frozen for a month or more too. Never store bread in the fridge as it dries out.
Yes, you can, but not this recipe. Use my classic Pullman sandwich bread recipe instead. Just omit the egg in that recipe. You may need 1/2 to 3/4 cup less flour in the recipe. Everything else remains the same.
Pain de mie is a soft white or brown sliced bread in French. ‘Pain’ means bread and ‘(de) la mie’ refers to the soft part of the bread. In English, pain de mie is similar to a Pullman loaf or regular sandwich bread.
Yes. A Pullman bread pan is a loaf pan with straight sides and a lid. So, when you bake it you have four right angles unlike traditional sandwich bread with a dome. While this recipe is especially calculated for a Pullman loaf pan you can definitely bake it in a regular sandwich loaf pan.
Ideally, it works best to buy a pan but if you want you can cover the top of a regular loaf pan firmly with foil. Of course, you will have a flat top but the rest of the corners will still be the shape of the original pan. So while not perfect it will be a squarish loaf.
Yes, with a few tweaks. Bread from white wheat flour will be softer in texture than whole wheat bread and needs a little less water. I recommend using my whole wheat sandwich bread recipe which uses both white and whole wheat flour.
This bread doesn’t usually last long in our home and these never go to waste.
These are great to use in French toast as well as toasted or grilled sandwiches.
Any hard leftover bread can be pulsed in the food processor and used for coating schnitzel or breaded Crispy Chicken
There are many good pans and I have used some over the years. The most important thing to look for is that the lid will work after a few uses. That has been my issue in the past that over time the lid does not fit!! The advantage of buying a Pullman pan is that you can use it with or without the lid for regular sandwich bread.
Currently, I have purchased these which came highly recommended and I quite like them.
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
Brioche Loaf – Pullman Sandwich Loaf
Print Pin RateDescription
Equipment /Tools
- Stand Mixer
- Kitchen Scale
Ingredients
- 1/4 cup Milk
- 1 tbsp Active dry yeast
- 3 tbsp Sugar
- 290 grams All-purpose flour
- 1 tsp Salt
- 1 Egg large
- 2 Egg yolks
- 60 grams Butter unsalted
Conversions – Switch between Metric & US for other measurement options
Instructions
PREPARE DOUGH
- In the bowl of the mixer combine – warm milk, yeast, sugar, and eggs.
- Combine salt to the flour then add it to the flour to the mixer as well.
- Knead on medium speed for about a minute scraping the sides of the bowl.
- Once all the flour is incorporated.
- Knead the dough for two minutes until smooth.
- The dough will be soft and sticky – that ok.
- Next, add the soft room temperature butter one cube at a time.
- Once all the butter is in knead again for 2 minutes until smooth and elastic and soft.
1ST & 2ND RISE
- Remove the dough from the mixer bowl onto a lightly floured surface.
- Form into a smooth ball.
- Place in an oiled bowl and cover with plastic wrap or damp kitchen cloth.
- Leave to rise in a warm place for about an hour until doubled in volume.
- Then punch the dough down.
- Cover again and let rise in the fridge for 6 hours up to 12 hours.
SHAPE THE LOAF
- At this point, the dough will be very chilled and firm (because it’s a butter-rich dough)
- Invert on to a lightly floured surface.
- Knead for just 30 seconds to make it smooth and pliable again.
- First, make a ball then roll it creating a nice tight sausage shape the length of the Pullman pan.
- Place into a sprayed Pullman loaf pan seam side down.
PROVE LOAF (3RD RISE)
- Cover loaf pan with plastic wrap.
- Let rise in a warm place. This can take about 90 minutes up to 2 hours (because we started with chilled dough)
- Once you see your dough is almost halfway up the sides – spray the cover of the Pullman pan lid and place it on.
- Preheat the oven to 170 C / 350 F for at least 10 minutes.
BAKE LOAF
- Place the loaf pan on the center rack in the hot oven.
- Bake for about 30 to 40 minutes.
- The bread is done – when you tap the bottom of your loaf and you will hear a hollow sound.
- Partially open the lid and let cool for 10 minutes – before you remove and let cool completely.
- Always let bread rest for at least an hour before you cut – I know it’s hard but it will keep the bread moist.
- Enjoy!
Recipe Video
About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card. Sometimes a similar recipe video may be used. Please do subscribe to my channel if you like my videos
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
You may also like
- Roasted Garlic Parmesan Bread Rolls
- Homemade Hot Cross Buns
- Olive Sun-Dried Tomato Dinner Rolls
- Cheese Stuffed Pita Bread Pockets
- Potato Stuffed Pita Bread Pockets
- Stovetop Homemade Pita Bread from Scratch
- Stovetop Nigella Garlic Butter Naan
- Sweet Potato Chapati
- Pullman Sandwich Bread – Pain-de-mie
- Classic White Sandwich Bread Recipe
- Homemade Cloverleaf Rolls
- Easy Clover Leaf Rolls
- White Sandwich Loaf Bread
- Whole wheat Sandwich Bread
- Rustic Walnut Raisin Whole Wheat Bread –
- Whole Wheat Raisin Walnut Bread
Beth
I haven’t made this type of bread before but I love the unique look of it! I love trying new tools in the kitchen so I’m on my way to buy a Pullman Loaf pan!
Veena Azmanov
Thanks, Beth. You will love the Pullman loaf pan
Toni
These were really good!! Can’t wait to make it again!
Veena Azmanov
Yeey, Thank you, Toni. So happy you had success with this recipe. Thanks for coming back to write this feedback.
Shadi Hasanzadenemati
Everyone at my house loved it! Tasted SO good!
Veena Azmanov
Thank you, Shadi. So happy to hear that. Appreciate you coming back to write this feedback
Pam Greer
While I love this for sandwiches, it is hands down my choice for french toast! It makes the best French toast!
Veena Azmanov
Yes, I agree….this one makes the BEST ever French toast. Thanks Pam.
sue } the view from great island
This is an amazing post, Veena. I’ve rediscovered bread making in a big way the past couple of years, but I’ve never made anything like this, I love that pan!
Veena Azmanov
Thank you, Sue. You will love this bread. It’s really easy too.