Brioche Sandwich Loaf Recipe
Rich, buttery brioche bread with a tender, golden crumb perfect for elevating your sandwich game with its delicate sweetness and pillow-soft texture.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g instant dry yeast</li><li class="ingredients-single-item">5 large eggs (4 for dough, 1 for egg wash)</li><li class="ingredients-single-item">100ml whole milk, lukewarm</li><li class="ingredients-single-item">250g unsalted butter, softened and cubed</li><li class="ingredients-single-item">1 tbsp water (for egg wash)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">900g (2lb) loaf tin</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by combining the flour, sugar, salt, and yeast in the bowl of your stand mixer. Keep the salt and yeast on opposite sides of the bowl as direct contact can inhibit the yeast's activity. Make a well in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, whisk together 4 eggs and the lukewarm milk. Pour this mixture into the well of dry ingredients. Attach the dough hook and mix on low speed until the ingredients are just combined, about 2-3 minutes. The dough will look shaggy at this point.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Increase the mixer speed to medium and knead the dough for about 8 minutes until it becomes smooth and elastic. This develops the gluten structure which is crucial for the brioche's texture. The dough should pull away from the sides of the bowl but still be quite sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer running on medium-low speed, add the softened butter, a few cubes at a time, waiting until each addition is fully incorporated before adding more. This process takes patience - about 10-15 minutes in total. The dough will initially become very soft and may appear to break apart, but keep mixing; it will eventually come back together into a glossy, stretchy dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once all the butter is incorporated, continue kneading for another 5 minutes until the dough passes the "windowpane test" - when a small piece can be stretched thin enough to see light through without tearing. This indicates proper gluten development despite the high fat content.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place (around 24°C/75°F) for 1-2 hours, or until doubled in size. The enriched dough rises more slowly than lean doughs due to the fat content slowing yeast activity.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once doubled, gently deflate the dough by pressing down with your fingertips - don't punch it aggressively as you want to preserve some of the air bubbles. Cover again and refrigerate for at least 6 hours or overnight. This cold fermentation develops flavor and makes the butter-rich dough easier to handle.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>The next day, grease your loaf tin thoroughly. Remove the chilled dough from the refrigerator and divide it into 4 equal portions (using a scale ensures evenness). On a lightly floured surface, shape each portion into a tight ball by tucking the edges underneath and rolling between your hands and the countertop.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Arrange the 4 dough balls in your loaf tin in a row. Cover loosely with oiled plastic wrap and let proof at room temperature for 1-2 hours until the dough has risen to about 1cm below the rim of the tin. The dough should look puffy and spring back slowly when gently pressed with a fingertip.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Near the end of proofing, preheat your oven to 180°C (160°C fan/350°F). Whisk together the remaining egg with 1 tablespoon of water to make an egg wash. Gently brush the top of the loaf with this wash, being careful not to deflate the risen dough.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 30-35 minutes until deeply golden. If the top browns too quickly, tent with aluminum foil. The internal temperature of a fully baked brioche should reach 88°C (190°F) on a digital thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from the oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack. Let the loaf cool completely before slicing, at least 2 hours. Cutting too soon will result in a gummy texture as the starches haven't had time to set properly.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does brioche dough need to be refrigerated overnight?
The overnight refrigeration serves multiple purposes - it develops deeper flavour through slow fermentation, firms up the butter for easier handling, and relaxes the gluten for better texture. This cold retardation is essential for achieving brioche's signature tender crumb and rich taste.
Can I make brioche bread without a stand mixer?
While possible, making brioche by hand is challenging due to the high butter content. You'll need to knead vigorously for 15-20 minutes before slowly working in softened butter. The dough becomes sticky and difficult to handle manually, which is why most bakers prefer using a stand mixer.
How do I store homemade brioche bread to keep it fresh?
Once completely cooled, store brioche in an airtight container at room temperature for up to 3 days. For longer storage, slice the loaf, wrap tightly in cling film and freeze for up to 1 month. Defrost slices at room temperature or toast from frozen for the best texture.
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