Brioche Sandwich Bread Recipe
Calories: 10
Adjust Servings Here: 10 slices
Description
This French brioche bread is a rich, buttery, yet light and fluffy sandwich bread. Made with milk, eggs, sugar, and lots of butter. A soft consistency dough that takes only 10 minutes to prepare, but a few hours to rise in the fridge overnight.
Ingredients
(9 x 4 x 4 Sandwich loaf) Total dough 976 grams
- 180 g (¾ cups) Whole Milk 3% warm (110F)
- 9 g (1 tbsp) Instant dry yeast
- 150 g (3 large) Eggs
- 45 g (3 tbsp) Sugar
- 500 g (4 cups) Bread flour or 50% bread and 50% All-purpose
- 9 g (1 tsp) Kosher salt
- 130 g (½ cups) Butter unsalted room temperature
Instructions
- Wet ingredients - In the bowl of a stand mixer with the hook attachment, combine warm milk, yeast, sugar, and eggs. Add flour and salt. Combine with a spatula.180 g Whole Milk 3%, 9 g Instant dry yeast , 150 g Eggs, 45 g Sugar
- Dry ingredients - Add flour and salt to the stand mixer. Combine with a spatula.500 g Bread flour , 9 g Kosher salt
- Knead for 8 to 10 minutes on medium speed, scraping the sides of the bowl.
- Butter - Next, gradually add the soft room-temperature butter, one cube at a time. Once all the butter is in, knead again for 10 minutes more until smooth, elastic, and soft.130 g Butter unsalted
- Rise - Transfer the dough to an oiled bowl. Cover with a clean kitchen cloth or plastic wrap and leave it to rise in a warm place for 60 to 90 minutes or until doubled in volume.
- Chill - Then, punch the dough down and shape it into a ball. Cover again and let rise in the fridge for 6 to 12 hours.
- Shape - Transfer the dough to a lightly floured surface. Divide into five portions. Shape each portion into a tight ball, tucking the seams under. Then, roll each ball into a sausage. Place these sausages into a sprayed loaf pan.
- Proof - Cover the loaf pan with plastic wrap or a clean kitchen cloth. Let it rise in a warm place. This can take about 90 minutes up to 2 hours (because we started with chilled dough).
- Oven - Once you see that your dough is almost halfway up the sides. Preheat the oven to 350°F/ 177°C/ Gas Mark 4 for at least 20 minutes.
- Egg wash - Brush the loaf with beaten egg ( use only egg yolk/water mixture for a darker color).
- Bake - Place the loaf pan on the center rack in the hot oven. Bake the loaf for about 50 to 55 minutes. Cool in the pan for 10 minutes, then invert on a cooling rack and cool completely.
- Cool - Always let the bread rest for at least an hour before you cut it. I know it's hard, but it will keep the bread moist.
- Enjoy!
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
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