Soft Brioche Pullman Sandwich Loaf (Perfect for Slicing)
Calories: 9
Adjust Servings Here: 1 loaf
Description
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.
Ingredients
13 x 4 x 4 Pullman pan (total dough - 1232 g)
- 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
9 x 4 x 4 Pullman pan (total dough - 865 g)
- 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
7 x 4 x 4 Pullman Pan (total dough - 630 g)
- 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
Instructions
- 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.
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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