Brioche Pullman Sandwich Loaf
Calories: 185kcal
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.
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 6 to 8 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. 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.
- 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
- 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.
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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