Brioche Loaf – Brioche Pullman Loaf Recipe

People often think brioche is hard to make, but on the contrary, it’s rather simple and easy. I always knew Brioche buns, and yet 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.

About this Brioche Loaf – Brioche Pullman Loaf

Unlike the classic Pullman bread, this brioche Pullman bread is buttery, rich 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 amount 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, and yet 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.

I’m not really sure how true this really is, but I read somewhere that the Pullman railway company invented this bread, back in the old days, to make storage and transport easy. With this shape, they could stack the bread one on top of the 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 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 get 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.

CANDeal Loaf Pan With Cover/Bread Baking Mould Cake Toast / Non-Stick Toast Box with Lid For 450g Dough, Vented Hole for Rapid Baking, Made from Heavy-gauge Carbon Steel(Black, Wavy Style)

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BREAD LOAF TIN PAN BOX 1000g PULLMAN SANDWICH LOAF WITH LID HOME BAKING FRESH BREAD ALUMINIUM NEW FROM CFU UK

BREAD LOAF TIN PAN BOX 1000g PULLMAN SANDWICH LOAF WITH LID HOME BAKING FRESH BREAD ALUMINIUM NEW FROM CFU UK: 1000g SANDWICH LOAF PULLMAN BREAD TIN These tins may have very few minor surface scratches does not affect the usage of the tin Pullman bread tin Produces a sandwich loaf resembling a Pullm…

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.
• Egg – Adds a lot of flavor to the bread, gives 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, and 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 such as Kenwood, or kitchen-aid. 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.
• And, a good baking tray is as important to bread baking as it is to other baking. 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 the dough

• In the mixer bowl, combine – warm milk, yeast, sugar, and eggs.
• Combine salt with the flour then add it 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’s 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.

Brioche Loaf Pullman Brioche Sandwich Bread Progress Pictures1

Brioche Loaf Pullman Brioche Sandwich Bread Progress Pictures3

Brioche Loaf Pullman Brioche Sandwich Bread Progress Pictures2

Brioche Loaf Pullman Brioche Sandwich Bread Progress Pictures4

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.

Brioche Loaf Pullman Brioche Sandwich Bread Progress Pictures9

Brioche Loaf Pullman Brioche Sandwich Bread Progress Pictures10

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.

Brioche Loaf Pullman Brioche Sandwich Bread Progress Pictures11

Brioche Loaf Pullman Brioche Sandwich Bread Progress Pictures5

Brioche Loaf Pullman Brioche Sandwich Bread Progress Pictures12

Brioche Loaf Pullman Brioche Sandwich Bread Progress Pictures8

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 the 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 it – I know it’s hard but it will keep the bread moist.
• Enjoy!

Tips for making the perfect Brioche sandwich bread every single time

1. Measure all ingredients ahead of time so you don’t forget anything at the last minute.
2. For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
3. 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.
4. Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date 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, it’s best to buy fresh yeast or check the temperature of the milk.
5. 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.
6. A soft loose well-hydrated dough is not necessarily a bad thing, it often will give you a soft puffy bread, so don’t be tempted to add more flour than mentioned in the recipe.
7. Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
8. 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.
9. 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.
10. 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? 

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Brioche Loaf – Pullman Sandwich Loaf

Author: Veena Azmanov

5 from 6 votes

Print Pin Rate

Prep Time: 30 mins

Cook Time: 40 mins

Chilling Time: 6 hrs

Total Time: 7 hrs 10 mins

Calories: 185kcal

$10

Adjust Servings Here: 10 Serving

Description

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 known 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.

Equipment /Tools

• Stand Mixer
• Kitchen Scale
• Measuring Cups
• Measuring Spoons
• Spatula
• Stainless steel mixing bowl
• Baking Tray
• Oven
• Pullman Loaf Pan small

Ingredients

• 1/4 cup (1/4 cup) Milk
• 1 tbsp (1 tbsp) Active dry yeast
• 3 tbsp (3 tbsp) Sugar
• 290 grams (2.32 cups) All-purpose flour
• 1 tsp (1 tsp) Salt
• 1 (1 ) Egg large
• 2 (2 ) Egg yolks
• 60 grams (2.12 oz) Butter unsalted

ADJUST SERVINGS HERE – 10 Serving

Instructions

PREPARE DOUGH

• In the mixer bowl, combine – warm milk, yeast, sugar, and eggs.
• Combine salt with the flour, then add it 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's 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

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Nutrition Information

Nutrition Facts

Brioche Loaf – Pullman Sandwich Loaf

Amount Per Serving

Calories 185 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g20%

Cholesterol 69mg23%

Sodium 287mg12%

Potassium 53mg2%

Carbohydrates 26g9%

Fiber 1g4%

Sugar 4g4%

Protein 5g10%

Vitamin A 235IU5%

Calcium 20mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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

Keywords – brioche, Brioche Loaves, Loaf, Loaves, Pullman, Pullman Sandwich Bread, sandwich

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