The French brioche bread 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. This brioche bread recipe is simple and easy with a long chilling and resting time in between steps.
Table of Content
People often think brioche pastry or viennoiserie is hard to make, but on the contrary, it's rather simple and easy. I always knew soft Brioche buns or classic brioche or brioche a tete, 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!
What is Pullman bread?
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 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 fills 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.
Why make this brioche loaf
- This recipe makes an incredibly tasty loaf with a particularly soft, inflated, and fine-textured crumb. The method also yields the best brioche bread much better results than the traditional Brioche recipe, because this one uses egg yolks instead of whole eggs.
- Unlike the classic Pullman bread, this brioche Pullman dough is buttery and rich with a crisp golden brown crumb and 4 square corners for that perfect sandwich.
- Most of the ingredients are simple and easy to find or pantry staples.
- Brioche dough is not a quick bread in fact we let the dough rise in the refrigerator for a good 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 get things organized and there is no need to rush.
Bakers schedule
- Dough - 20 minutes
- Rise - 60 minutes at room temperature
- Cold Rise - 6 to 8 hours (up to overnight in the fridge)
- Shape - 10 mins
- Proof - 60 to 90 mins (up to 2 hrs)
- Bake - 45 minutes
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 and makes 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 - I like my buns richer so instead of whole eggs I prefer to use all yolks. But you can certainly use whole eggs!
- Milk - Use whole milk, It enhances the flavor, and tenderizes the dough giving it a soft texture.
Brioche Pullman Sandwich Bread
Dough
- Yeast mixture - In the bowl of a stand mixer with the dough hook attachment on medium speed, combine the warm milk, yeast, sugar, and eggs.
Pro tip - while most doughs can be kneaded by hand, a brioche is rich in butter so, it is best to use a stand mixer for kneading. - Dry ingredients - 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.
Pro tip - Always make sure the salt is well incorporated in the flour before you add it to the yeast because salt slows the yeast process.
- Knead - Once all the flour is incorporated. Knead the dough for 8 to 10 minutes until smooth. The dough will be soft and sticky but quite elastic.
- Butter - Next, add the soft room-temperature butter one cube at a time. Once all the butter is in, knead again for 10 to 12 minutes until smooth and elastic, and soft.
Pro tip - this is a very soft and loose dough, so, resist the temptation to add more flour. - Proof - Remove the dough from the mixer bowl onto a lightly floured surface. Shape into a smooth ball. Place in an oiled bowl and cover with plastic wrap or a damp kitchen cloth. Leave to rise in a warm place for about an hour. Then transfer to the refrigerator and let ferment for 6 to 8 hours or until doubles in size.
Pro tip - the slow cold process of fermentation helps this highly enriched dough a makes it more flavorful.
Divide shape and proof
- Divide - Invert the dough onto a lightly floured work surface. Punch down and shape it into a ball again.
- Shape - Start to roll like a jelly roll.
- Fold from top to center,
- fold the sides in and then roll again
- once more towards the end.
- Pinch the seams together.
Pro tip - At this point, the dough will be cold and firm because it’s a butter-rich dough. This makes it easier to work.
- Proof - Place into a buttered Pullman loaf pan seam side down. Cover the loaf pan with plastic wrap. Let rise in a warm place. This can take about 90 minutes up to 2 hours
Pro tip - because we started with chilled dough it may take up to 4 hours to become double in size. You can also leave it in the fridge overnight. - Lid - Once you see your dough is almost halfway up the sides – spray the cover of the Pullman pan lid and place it on.
Pro tip - you want to place the lid on before it rises to the top so you don't ruin the rise.
Bake
- Preheat the oven to 380°F / 190°C / Gas Mark 5 for at least 20 minutes.
- Bake - Place the pan on a baking tray and transfer to the oven. Bake
- the 13-inch loaf for about 45 to 50 minutes,
- the 9-inch loaf for about 25 to 30 minutes,
- and the 7-inch loaf for about 20 to 25 minutes.
Pro tip - The bread is done - when you tap the bottom of your loaf and you will hear a hollow sound (or the internal temperature registers between 160° to 180°F on an instant-read thermometer.
- Cool - Partially open the lid and let it cool for 10 minutes - before you invert it onto a cooling rack. Cover it with a clean kitchen towel for 5 minutes to keep soft.
Pro tip - Wrapping the bread in a kitchen cloth will let the steam cool in the bread keeping it soft. - 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.
- Enjoy!
Variations
- Brioche loaf - you can also use this brioche dough to make a brioche sandwich loaf bread.
- Cinnamon rolls - A brioche dough makes the most wonderfully rich base for cinnamon rolls.
- Brioche ala tete - You can use this dough to make the French classic brioche ala tete
- Brioche French toast - leftover bread slices can be used to make the most delicious French toast.
- or Brioche croissants - You can also use this dough to laminate and use to make brioche croissants.
- Brioche burger buns - You can also divide and shape this dough into 12 portions to make buns for your burgers, brush with egg wash and bake to make brioche buns.
Tips for Success
Here are some tips to help you make the best brioche bread:
- Use high-quality ingredients: Since brioche is a simple bread that relies on the quality of its ingredients, it's essential to use fresh, high-quality ingredients. This includes using fresh eggs, unsalted butter, and good-quality flour.
- Plan ahead: Brioche dough benefits from a slow fermentation process, so plan your baking schedule accordingly. Consider making the dough the day before you plan to bake it and allowing it to rise and develop flavors in the refrigerator overnight. This long, slow rise helps enhance the taste and texture of the bread.
- Be mindful of temperatures: The temperature of your ingredients and environment can affect the outcome of your brioche bread. Make sure your eggs and butter are at room temperature before using them. Additionally, keep an eye on the dough's temperature during mixing and proofing. If it becomes too warm, it can hinder proper gluten development and affect the texture.
- Give it time to rise: Brioche dough requires sufficient time to rise properly. Allow the dough to rise until it has doubled in size during the initial rise and the second rise after shaping. This can take longer than with other bread due to the high-fat content in brioche.
- Handle the dough gently: Brioche dough is delicate due to its high butter content. Handle it gently during mixing and shaping to avoid overworking the dough, which could result in a dense texture. Use a gentle folding technique to lightly incorporate the butter and knead the dough.
- Use the butter properly: When adding the butter to the dough, it's important that the butter is soft but still cool. Add it gradually, in small pieces, while the mixer is running on low speed. This helps the butter incorporate evenly into the dough without melting completely.
- Experiment with variations: While traditional brioche is delicious, you can also experiment with different flavors and add-ins. Try adding a hint of vanilla extract, orange zest, or even chocolate chips to the dough to create unique brioche variations.
- Don't rush the baking process: Bake your brioche bread at the appropriate temperature and for the recommended time. Keep an eye on it while baking to ensure it doesn't brown too quickly. If it starts to brown too much, you can tent it with aluminum foil to prevent further browning while it finishes baking.
Troubleshooting
Here are some common problems and their potential solutions:
- Dense or Heavy Texture: If your brioche bread turns out dense or heavy instead of light and fluffy, there might be a few causes:
- Insufficient proofing time: Brioche requires a longer proofing time due to its high fat content. Ensure that you let the dough rise until it has doubled in size before baking.
- Overmixing: Overmixing the dough can develop too much gluten, resulting in a dense texture. Mix the ingredients just until they are combined and avoid excessive kneading.
- Incorrect yeast: Make sure your yeast is fresh and active. Expired or inactive yeast can lead to poor rising.
- Dry or Crumbly Texture: If your brioche bread is dry or crumbly, consider the following:
- Insufficient moisture: Brioche dough should be soft and slightly sticky. If the dough feels dry, try adding a bit more liquid, such as milk or water, during the mixing process.
- Too little butter: Brioche relies on a generous amount of butter for its richness. Ensure that you are adding the correct proportion of butter to the dough.
- Overbaking: Overbaking can result in a dry texture. Keep a close eye on your bread during baking and remove it from the oven as soon as it turns golden brown and sounds hollow when tapped on the bottom.
- Lack of Flavor: If your brioche lacks the desired flavor:
- Increase the amount of sugar: Brioche traditionally has a slightly sweet taste. Adjust the amount of sugar in the recipe to suit your preferences.
- Use high-quality ingredients: The quality of ingredients, such as eggs, butter, and vanilla extract, can significantly impact the flavor of your brioche. Opt for fresh, high-quality ingredients whenever possible.
Baking can be a bit of trial and error, and it might take a few attempts to perfect your brioche bread. Pay attention to the details of the recipe and the techniques used, and don't hesitate to make adjustments based on your observations.
Why is my brioche dough so oily?
If your brioche dough is excessively oily, it could be due to a few reasons. Here are some troubleshooting tips to address the issue:
- Butter temperature: The temperature of the butter when incorporating it into the dough is crucial. If the butter is too soft or melted, it can result in an overly oily dough. Ensure that your butter is softened to room temperature but still cool to the touch. Softened butter should be pliable but not liquid or greasy.
- Butter incorporation: When adding the butter to the dough, it's important to incorporate it gradually and evenly. If the butter is not mixed in properly, it can create pockets of oiliness within the dough. Be sure to add the butter in small pieces while the mixer is running on low speed, allowing it to mix thoroughly into the dough.
- Overworking the dough: Overworking the dough can cause the butter to separate and create an oily texture. Brioche dough requires gentle handling. Avoid excessive kneading or mixing, as this can lead to overdeveloped gluten and a greasy result. Mix the dough just until it comes together and then allow it to rest and rise properly.
- High-fat content: Brioche is naturally a rich and buttery bread due to its high-fat content. However, if you find that your dough is consistently too oily, you can reduce the amount of butter slightly in the recipe. Experiment with adjusting the ratio of butter to flour to achieve a balance that works for you.
- Room temperature and proofing time: The temperature of the room where the dough is proofing can also impact its texture. If the room is too warm, the butter in the dough may melt and result in an oily consistency. Ensure that the dough is proofed in a moderately warm environment (around 75°F or 24°C) to allow proper rising without excessive melting of the butter.
By paying attention to these factors and making adjustments, you should be able to achieve a balanced and tender brioche dough without excessive oiliness.
Creative ways to serve brioche
Brioche bread's versatility makes it perfect for various creative serving ideas. Here are a few suggestions to inspire you:
- French Toast: Brioche's rich buttery texture makes it an excellent choice for French toast. Slice the brioche into thick slices, dip them in a mixture of beaten eggs, milk, and favorite spices (such as cinnamon and vanilla), then cook them on a grill or pan until golden brown. Serve with maple syrup, fresh berries, or a dusting of powdered sugar.
- Brioche Burger Buns: Elevate your burger game by using sliced brioche rolls as burger buns. Alternatively, you can use this dough to shape the balls into hamburger buns. The soft and slightly sweet bread pairs wonderfully with savory fillings. Toast the buns lightly, assemble your favorite burger ingredients, and enjoy the indulgent combination of flavors and textures.
- Bread Pudding: Brioche's tender crumb is perfect for making a delicious bread pudding. Tear the brioche into bite-sized pieces and soak them in a mixture of eggs, milk or cream, sugar, and your desired flavors (such as vanilla, cinnamon, or chocolate). Bake until golden and set. Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream.
- Brioche Bruschetta: Slice brioche into thin rounds and toast them lightly. Top each round with flavorful ingredients like fresh tomatoes, basil, mozzarella, and a drizzle of balsamic glaze for a delightful twist on traditional bruschetta.
- Brioche Bread Pockets: Cut a slice of brioche and remove the crust. Gently flatten the bread with a rolling pin, place your desired filling (such as ham and cheese or Nutella and sliced bananas) in the center, and fold the bread over to create a pocket. Seal the edges by pressing them together, then toast or grill the pocket until golden and crispy.
- Brioche Bread Pudding Muffins: Transform your brioche bread pudding into individual portions by baking them in muffin tins. Pour the bread pudding mixture into greased muffin cups and bake until puffed and golden. These mini bread puddings are perfect for serving at brunch or as a dessert.
- Brioche Croque Monsieur/Madame: Create a classic French sandwich by making a Croque Monsieur (ham and cheese) or Croque Madame (ham, cheese, and a fried egg) with brioche bread. Layer the fillings between slices of brioche, then grill or bake until the cheese is melted and bubbly.
Remember, brioche's rich and buttery flavor can complement both sweet and savory ingredients, allowing you to get creative with your serving ideas. Feel free to experiment and tailor the recipes to suit your taste preferences.
More sandwich bread recipes
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 make brioche bread without a stand mixer. While a stand mixer makes the process easier, you can also mix and knead the dough by hand. It will require some extra effort and time, but the results can still be excellent.
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 them.
Pain de mie is a French term for soft white or brown sliced bread. 'Pain' means bread and '(de) la
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, you can prepare brioche dough in advance and refrigerate it overnight. The slow fermentation in the refrigerator enhances the flavor and texture of the bread. You can shape and bake the dough the next day, allowing you to have freshly baked brioche whenever you want.
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 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 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
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Brioche Pullman Sandwich Loaf
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
13 x 4 x 4 Pullman pan (total dough - 1218 g) (61% hydration)
- 180 g (¾ cups) Whole milk 3%
- 50 g (4 tablespoon) Sugar
- 190 g (5 Eggs) Eggs
- 12 g (1 tablespoon) Instant dry yeast
- 600 g (5 cups) Bread flour
- 10 g (1½ teaspoon) Kosher salt
- 160 g (¾ cups) Butter, room temperature, unsalted (room temperature, unsalted)
9 x 4 x 4 Pullman pan (total dough - 850 g) (59% hydration)
- 120 g (½ cups) Whole milk
- 35 g (3 tablespoon) Sugar
- 9 g (2¼ tablespoon) Instant dry yeast
- 130 (3 Eggs) Eggs
- 420 g (3½ cups) Bread flour
- 7 g (1½ teaspoon) Salt
- 113 g (½ cups) Butter (room temperature, unsalted)
7 x 4 x 4 Pullman Pan (total dough - 650 g) (60% hydration)
- 90 g (½ cups) Whole milk
- 25 g (2 tablespoon) Sugar
- 100 g (2 Eggs) Eggs
- 6 g (1½ teaspoon) Instant dry yeast
- 315 g (2½ cups) Bread flour
- 5 g (¾ teaspoon) Salt
- 90 g (7 tablespoon) Butter (room temperature, unsalted)
Instructions
Dough
- Yeast mixture - n the bowl of a stand mixer with the hook attachment on medium speed, combine the warm milk, yeast, sugar, and eggs.Pro tip - while most doughs can be kneaded by hand, a brioche is rich in butter so, it is best to use a stand mixer for kneading.180 g Whole milk 3%, 50 g Sugar, 190 g Eggs, 12 g Instant dry yeast
- Dry ingredients - 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.Pro tip - Always make sure the salt is well incorporated in the flour before you add it to the yeast because salt slows the yeast process.600 g Bread flour, 10 g Kosher salt
- Knead - Once all the flour is incorporated. Knead the dough for 8 to 10 minutes until smooth. The dough will be soft and sticky but quite elastic.
- Butter - Next, add the soft room-temperature butter one cube at a time. Once all the butter is in, knead again for 10 to 12 minutes until smooth and elastic, and soft.Pro tip - this is a very soft and loose dough, so, resist the temptation to add more flour.160 g Butter, room temperature, unsalted
- Bowl - Remove the dough from the mixer bowl onto a lightly floured surface. Shape into a smooth ball. Place in an oiled bowl and cover with plastic wrap or a damp kitchen cloth. Leave to rise in a warm place for about an hour. Then transfer to the refrigerator and let ferment for 6 to 8 hours or until it doubles in size. Pro tip - the slow cold process of fermentation helps this highly enriched dough a makes it more flavorful.
Divide shape and proof
- Divide - Invert the dough onto a lightly floured work surface. Punch down and shape into a ball again.
- Shape - Start to roll like a jelly roll. Fold from top to the center, fold the sides in and then roll again once more towards the end. Pinch the seams together.Pro tip - At this point, the dough will be cold and firm because it’s a butter-rich dough. This makes it easier to work.
- Proof- Place into a buttered Pullman loaf pan seam side down. 13 x 4 x 4 Pullman loaf13 x 4 x 4 Pullman loafCover the loaf pan with plastic wrap. Let rise in a warm place. This can take about 90 minutes up to 2 hours Pro tip - because we started with chilled dough it may take up to 4 hours to become double in size. You can also leave it in the fridge overnight.
- Cover - Once you see your dough is almost halfway up the sides – spray the cover of the Pullman pan lid and place it on.Pro tip - you want to place the lid on before it rises to the top so you don't ruin the rise.
Bake
- Oven - Preheat the oven to 380°F / 190°C / Gas Mark 5 for at least 20 minutes.
- Bake - Place the loaf pans on a baking sheet and into the oven. Bake - the 13-inch loaf for about 45 to 50 minutes, - the 9-inch loaf for about 25 to 30 minutes, - and the 7-inch loaf for about 20 to 25 minutes. Pro tip - The bread is done - when you tap the bottom of your loaf and you will hear a hollow sound (or the internal temperature registers between 160° to 180°F on an instant-read thermometer.
- Cool - Partially open the lid and let it cool for 10 minutes - before you invert it onto a cooling rack. Cover it with a clean kitchen towel for 5 minutes to keep soft. Pro tip - Wrapping the bread in a kitchen cloth will let the steam cool in the bread keeping it soft.
- 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.
- Enjoy!
Recipe Notes & Tips
- 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 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.
- Keep salt away from yeast as it can kill the yeast. I like to combine it with the flour and then add it to the yeast mixture.
- 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.
- 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.
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
Ellie
Is the baking time indicated for two smaller loaves referring to 2 9x4x4 loaves?
Veena Azmanov
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)
Jeff Stone
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
Veena Azmanov
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.
Ang
Hi, would you be able to provide a link to the pan you used for this recipe please?
Veena Azmanov
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.
Dave
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
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?
Veena Azmanov
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.
Dave
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!
Veena Azmanov
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.
Veena Azmanov
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
Samantha Sim
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.
Veena Azmanov
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