Brioche Pullman Bread
The French brioche bread is a classic yeast bread rich in butter and eggs, often described as cake-like. Today, we use the dough to make a brioche loaf, also known as brioche pain de mie in French, using a Pullman loaf pan. This brioche bread recipe is simple and easy, with a long chilling and resting period between steps.
People often think brioche pastry or viennoiserie is hard to make, but, on the contrary, it’s rather simple. I always knew soft Brioche buns, classic brioche or brioche à tête, 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. I absolutely loved the flavor and texture – so soft and buttery.
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.
Why make this brioche loaf
- This recipe makes a delicious loaf with an exceptionally soft, inflated, and fine-textured crumb.
- Unlike classic Pullman bread, this brioche Pullman dough is buttery and rich, with a crisp, golden brown crumb and four square corners, making for the perfect sandwich.
- Most of the ingredients are simple and easy to find or pantry staples.
- Brioche dough is not a quick bread. We let the dough rise in the refrigerator for 6 to 12 hours. This helps the yeast develop more flavor, tastes better, and also makes it easier to work with. But it also means you have more time to organize things, and there is no need to rush.
Ingredients and substitutes
- Flour – Bread flour is recommended for making homemade bread because it is high in protein. But you can certainly use all-purpose flour with a bit more kneading.
- Instant dry yeast – I like to use instant dry because I’ve always had great success with it. If you have to use the same amount of active dry yeast or 21 grams of fresh or baker’s yeast.
- Sugar – Brioche is a slightly sweeter dough than most everyday bread. But it enriches the dough, making it so much more wonderful, soft, and rich.
- Butter – This is a rich dough with a large amount of room-temperature unsalted butter. That’s what makes these so buttery, soft, and delicious.
- Egg –This recipe uses whole eggs. If you prefer a richer brioche, you can replace part of the whole eggs with additional egg yolks, keeping the total weight the same. Using more yolks will give the loaf a deeper color and softer crumb.
- Milk – Use whole milk. It enhances the flavor and tenderizes the dough, giving it a soft texture.
Step-by-step: Brioche Pullman Sandwich Bread
Dough
Wet ingredients – In the bowl of a stand mixer fitted with the dough hook, combine the warm milk and sugar. Add the eggs and instant yeast, and mix briefly to combine.
Dry ingredients – In a separate bowl, combine the flour and salt. Add this to the mixer and knead on medium speed for about a minute, scraping down the sides of the bowl as needed.
Knea – Once all the flour is incorporated, continue kneading the dough for 8 to 10 minutes until it becomes smooth and elastic. The dough will be soft and slightly sticky, but should pull away from the sides of the bowl.
👉 Pro tip – The dough should show some elasticity before adding the butter. This helps build structure in this enriched dough.
Butter – Add the soft, room-temperature butter gradually, one piece at a time, allowing each addition to fully incorporate before adding more.
Once all the butter is incorporated, continue kneading for another 4 to 5 minutes until the dough is smooth, elastic, and slightly glossy.
👉 Pro tip – This is a very soft dough, so resist the temptation to add extra flour. It will firm up as it develops.
First proof
Transfer the dough to a lightly floured surface and shape it into a smooth ball. Place it in a lightly oiled bowl and cover with plastic wrap or a damp kitchen cloth.
Let it rise in a warm place for about 45 to 60 minutes, until slightly puffy (it does not need to double at this stage).
Then transfer to the refrigerator and let it ferment for 6 to 8 hours or overnight until well chilled and firm.
👉 Pro tip – The slow, cold fermentation improves flavor and makes this butter-rich dough much easier to shape.
Shape and proof
Punch – Invert the chilled dough onto a lightly floured surface. Gently deflate it and shape it into a ball.
Shape – Roll the dough out lightly, then shape like a jelly roll:
- Fold from the top to the center
- Fold the sides inward
- Roll tightly toward the end
- Pinch the seams to seal
👉 Pro tip – The dough will be cold and firm at this stage, which makes shaping much easier.
Final proof
Place the dough seam-side down into a buttered Pullman loaf pan. Cover loosely with plastic wrap and let it rise in a warm place for 90 minutes to 2 hours, or until it reaches about ¾ of the height of the pan.
Lid – When the dough is just below the top of the pan (about halfway to three-quarters up), lightly grease the Pullman lid and slide it on.
Bake
Oven – Preheat the oven to 380°F / 190°C for at least 20 minutes.
Place the pan on a baking tray and bake:
- 13-inch loaf: 45 to 50 minutes
- 9-inch loaf: 25 to 30 minutes
- 7-inch loaf: 20 to 25 minutes
👉 Pro tip – The bread is done when:
- it sounds hollow when tapped
- OR the internal temperature reaches 88–93°C / 190–200°F
Cool
Partially open the lid and let the bread cool in the pan for 10 minutes, then invert onto a cooling rack.
Cover loosely with a clean kitchen towel for 5 minutes to keep the crust soft.
👉 Pro tip – Trapping some steam helps keep the crust tender.
Rest
Let the bread rest for at least 1 hour before slicing.
👉 Note – Cutting too early releases steam and can make the crumb gummy instead of soft and fluffy.
Soft Brioche Pullman Sandwich Loaf (Perfect for Slicing)
This soft brioche Pullman bread is rich, tender, and perfect for slicing. Made with milk, eggs, and butter, the dough is soft and enriched, then cold-fermented for better flavor and easier handling. The result is a light, fluffy sandwich loaf with a fine, even crumb.
Video
Ingredients
- 180 g (¾ cups) Whole milk
- 50 g (4 tbsp) Sugar
- 200 g (4 Eggs) Eggs
- 10 g (3¼ tsp) Instant dry yeast
- 600 g (5 cups) Bread flour
- 12 g (1½ tsp) Kosher salt
- 180 g (¾ cup) Butter, room temperature, unsalted room temperature, unsalted
- 120 g (½ cups) Whole milk 3%
- 35 g (3 tbsp) Sugar
- 7 g (2¼ tsp) Instant dry yeast
- 150 g (3 Eggs) Eggs
- 420 g (3½ cups) Bread flour
- 8 g (1½ tsp) Salt
- 125 g (½ cup) Butter room temperature, unsalted
- 90 g (½ cups) Whole milk 3%
- 25 g (2 tbsp) Sugar
- 100 g (2 Eggs) Eggs
- 5 g (1¾ tsp) Instant dry yeast
- 315 g (2½ cups) Bread flour
- 6 g (¾ tsp) Salt
- 90 g (7 tbsp) Butter room temperature, unsalted
Method
- Mix the dough – In the bowl of a stand mixer fitted with a dough hook, combine the warm milk and sugar. Add the eggs and instant yeast and mix briefly.Add the flour and salt, and knead on medium speed until the dough comes together.180 g Whole milk, 50 g Sugar, 200 g Eggs, 10 g Instant dry yeast, 600 g Bread flour, 12 g Kosher salt
- Knead -Continue kneading for 8 to 10 minutes until the dough becomes smooth and elastic. The dough will be soft and slightly sticky.
- Butter – Add the soft butter gradually, one piece at a time, allowing each addition to fully incorporate before adding more.Continue kneading for another 4 to 5 minutes until the dough is smooth, elastic, and slightly glossy.180 g Butter, room temperature, unsalted
- First Rise – Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let it rise at room temperature for 45 to 60 minutes, until slightly puffy.Transfer to the refrigerator and chill for 6 to 8 hours or overnight.
- Shape – Turn the chilled dough onto a lightly floured surface and gently deflate it.Shape into a log by folding and rolling tightly, then place seam-side down into a buttered Pullman pan.
- Final Proof– Cover loosely and let rise in a warm place for 90 minutes to 2 hours, or until the dough reaches about ¾ height of the pan.Slide the greased lid on.
- Cover – Once you see your dough is almost halfway up the sides – spray the cover of the Pullman pan lid and place it on.
- Bake – Preheat oven to 190°C / 380°F. Transfer the pan to the oven and bake 13-inch pan: 45 to 50 minutes9-inch pan: 25 to 30 minutes7-inch pan: 20 to 25 minutes
- Cool – Partially open the lid and let cool in the pan for 10 minutes, then invert onto a cooling rack.Cover loosely with a towel for a few minutes to keep the crust soft.
- Rest – Let the bread cool for at least 1 hour before slicing.
- Note – Always let bread rest for at least an hour before you cut it – this is the hardest part!! But, it will prevent the steam from escaping and making the bread dry.
Notes
- The dough will be soft—avoid adding extra flour.
- Cold fermentation improves both flavor and structure.
- If the dough springs back while shaping, let it rest for a few minutes.
- Bread is fully baked when internal temperature reaches 88–93°C (190–200°F).
- Store in an airtight container for up to 3 days or freeze for longer storage.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use room temperature eggs and soft butter for easier mixing
- Knead well before adding butter to build structure
- Add butter gradually, letting each piece fully incorporate
- Expect a soft, slightly sticky dough—don’t add extra flour
- Chill the dough—cold dough is easier to shape
- Proof until ¾ of the pan height, not just by time
- Avoid overproofing—don’t let it reach the top before baking
- Bake until internal temp reaches 88–93°C / 190–200°F
- Let the bread cool at least 1 hour before slicing
Troubleshooting brioche bread
| Problem | Possible Cause | Solution |
|---|---|---|
| Dense or heavy texture | Insufficient proofing | Brioche needs a longer rise due to its high fat content. Let the dough rise until fully doubled and slightly puffy before baking. |
| Overmixing | Overmixing can overdevelop gluten and tighten the crumb. Mix until the dough is smooth and elastic, then stop. | |
| Inactive yeast | Always check that your yeast is fresh and active. Expired yeast will prevent proper rising. | |
| Dry or crumbly bread | Dough too dry | Brioche dough should be soft and slightly sticky. If it feels dry, add 1–2 tablespoons of liquid during mixing. |
| Too little butter | Brioche relies on butter for tenderness. Make sure the full amount of butter is incorporated gradually. | |
| Overbaking | Bake just until golden brown. Overbaking will dry out the crumb. Remove once the loaf sounds hollow when tapped. | |
| Weak or bland flavor | Too little sugar | Brioche is lightly sweet. Increase the sugar slightly if you prefer a richer flavor. |
| Low-quality ingredients | Use good-quality butter, eggs, and vanilla. These have a big impact on flavor in enriched doughs. |
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.
Brioche is a highly enriched dough, so overnight proofing helps enhance its flavor and strengthen and relax the gluten. Overnight proofing is highly recommended. However, you can leave it to rise on the counter for longer, but you will still need to chill the dough before you shape, proof, and bake it.
Pain de mie is a French term for soft, white, or brown sliced bread. ‘Pain’ means bread, and ‘(de) la
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 using it without the lid when I made my white sandwich bread, as well as whole wheat sandwich bread – both of these are made with this same pan, but without the lid.
Each Pullman pan will have its own guide for total dough weight.
16x4x4 about 1300 – 1400 grams
13x4x4 about 1100 – 1200 grams
9x4x4 about 750 – 850 grams
7x4x4 about 550 – 650 grams
Thank you for giving the dough weights in grams for each size Pullman pan! I purchased both the smaller and larger pans but have not been successful with proper fill. Either I put too much dough causing obvious problems or not enough which doesn’t give me the nice square top. I do have a few questions. My Pullman loaves are often not cooked in the center. Also, I am having difficulty slicing (particularly the large loaf) and would like to purchase a good bread slicer. Your loaves in the picture are perfectly sliced. Any help on these issues most appreciated. I’ve almost given up on the Pullman pans but I am trying again today.
Linda. the most important thing to remember is to fill the dough about 2/3 way up, no more. Then, let it rise up to almost 3/4 way up. The rest will fill when it rises in the oven. If you have excess dough, do something else with it. Like flatbreads on the stovetop. I like to cut my loaves when they are completely cold!! Slicing takes practice but you have to keep a steady hand. I make bread twice a week and slice bread every week for the kids school scandwiches so I have lots of practice.
Hi, is there a mistake with the instant yeast for the 13x4x4 pan it is less then the other 2 smaller? Also if you use egg yokes only do you use more? I just started seems wrong? It is rising first time but looks different then video and seems dense
Hey Holly, there is no mistake in the yeast. The amount is right. The dough in the fridge will rise slower (slow proof) and it will also seem very dense because it is cold and the butter is firm. But as it bakes it will be ok.
Finally I know how much dough I need for my pullman pan. This recipe helped me a lot! I tried it twice already and my brioche bread tasted so amazing, not too eggy and not too buttery like the original brioche and it was so soft too! Thank you so much!
Thank you for the lovely feedback, Salma.
Hello and Happy Holidays,
I happened to stumble on your site and read your Pullman brioche recipe and decided to give a whirl! Problem is, you say to refrigerate the dough 6-12 hours. I didn’t time this properly, so the dough is refrigerated at its 1 pm. Can I let the dough go in the fridge for longer without problems?
Diana. You can let this dough chill in the fridge for up to 18 hours. Then shape proof and bake. I hope that answers the questions.
Great recipe! I love to bake bread & I love Brioche! Your half right about the Pullman Pans! They were invented by the Pullman Train Car Company many years ago but it was made to make the square loaves so it looked better than regular loaves of bread! They thought it looked classier because way back, train travel was expensive & more for the elite! You have to admit, the nice square loaves do look nice! Kinda classy too!
Thanks again for this recipe!
Indeed. Thanks, Jill.
You say to double the recipe for a 13×4 pullman pan but I thought you weren’t supposed to double yeast?
You can double the yeast unless you plan to keep it to proof for longer than the time mentioned in the recipe.
Is the baking time indicated for two smaller loaves referring to 2 9x4x4 loaves?
Yes, Ellie. This is a small recipe (2 1/2 cups flour) and it will make only one 9 x 4 x 4 loaf (double the recipe for 13 x 4 x 4 loaf)
I totally screwed up making this bread. I think my brain was stuck between my regular pain de mie and this brioche version…..and also with a regular brioche recipe in the back of my head somewhere. I missed the first proof, the recipe was too small for my mixer, the butter was too cold, my pan too large……I could go on. The bottom line is that I let the last proof go for almost 3 hours and threw it in the oven knowing it would be a disaster and it came out perfect. This is a great bread to add to my regular baking list. Thanks
Ah Jeff. You are lucky. Brioche is a very enriched dough and does well with long slow proofing, that is why it still worked well. I am happy to hear things worked out well. Thanks for the feedback.
Hi, would you be able to provide a link to the pan you used for this recipe please?
Hi Ang. The one in the video was a local brand and not such good quality so I had to replace it. I am now using the ones I have linked in the post. They are very good quality and the bread never sticks.
Veena-
Made two of the Pullman white loads successfully…one yesterday and one today. Decided to try the Brioche version but had issues. First rise took 2 hours, and there wasn’t much of a rise after taking out of the fridge. Just pulled the loaf out and it’s small. The yeast I used was the same as the other loaf I made successfully this morning. Unlike the white bread recipe I didn’t let the yeast sit in the milk, sugar and egg per the recipe. Any thoughts on what may be going on here?
Thanks –
Dave
Just watched the video…wondering if this recipe is for the smaller Pullman pan? I’ve got one that’s the larger 13” x 4” x 4”. Much less milk and flour than the white bread recipe which filled this larger pan with ease. Wonder if that’s why my first attempt didn’t fill the pan?
I used the 9 x 4 x 4 pan. Brioche has much less milk because it has too many eggs and butter. If you want to use a 13 x 4 x 4 pan you will need to double the recipe. I hope this helps.
Thank you for the clarification. Huge difference this time around. Doubled the recipe and added an extra egg (dough looked too dry and I was using smaller eggs anyway). Bake time was only about 25 minutes…bread “thumped” hallow, and the outside looks beautifully light gold in color. Can’t wait to eat it. Thanks Veena!
Thank you, Dave. Happy to hear you had great results. Yes, if you let it proof well the bread will be light and airy.
Your 13 x 4 inch pan took only 25 minutes? Mine usually takes about 35 to 40 mins.
Hey Dave, What pan did you use for this one?
I made this Brioche last week and it worked perfectly with my 9-inch loaf pan.
It does take longer for rising and proofing because it’s a very enriched dough.
But it should have worked even if you don’t activate the yeast separately if the temperatures are correct.
Thanks
I have not baked in years so I was very afraid. But, due to the recent shortage in bread I had no choice but to make homemade bread. A friend suggested your blog and I am so grateful for that. Your recipes are spot on.
Every bread that I have tried from soft dinner rolls, sandwich bread, whole wheat bread, no-knead bread, flat bread as well as pizza dough – my family loved them all. Today I made this one and I can honestly say I this one will soon be a regular. LOVE it.
Your pizza sauce is another one that is going to be a regular. I now noticed you have some Indian recipes too. We love Indian food… going to make your curry powder soon.
Thank you so much for all the effort you put in this blog. It really is a haven of information.
God bless. Happy Mothers day to you lovely.
Thank you so much, Samantha, for taking the time to write such a lovely comment and feedback. Welcome to my blog. I am so happy you are enjoying my bread recipes as well as other recipe. Will love to get your feedback on the Indian recipes as well if you try.
This is our favorite bread too. I think your family will enjoy it. Happy Mother’s Day to you too