Brioche Sandwich Bread

Brioche sandwich bread

This is not your average sandwich bread. This is a very rich, buttery sandwich bread that will make all your PBJ's extra tasty! Try making french toast with this bread.


Brioche Dough

2 ½ tbsps (35g) milk, warm
1 pack (7g) instant yeast
1 ⅘ cups (250g) all-purpose flour
1 tsp (6g) salt
¾ cup (175g) butter
3 (150g) egg
1 tbsp (15g) confectioner's sugar

Egg Wash

1 (17g) egg yolk
1 tbsp (15g) milk


  1. Sift the flour with a sifter.
  2. Place flour, salt, and eggs into an electric mixer with a dough hook. Mix at low speed.
  3. Mix the warm milk and yeast together and slowly power mixture into the flour mixture.
  4. Mix until all ingredients are thoroughly incorporated and knead on speed 2 for 5-7 minutes. Scrape down the sides of the bowl every couple minutes.
  5. Sift the sugar into the bowl.
  6. On low speed, beginning adding the butter one small piece at a time until all the butter has been added.
  7. Mix until the butter has been fulling incorporated.
  8. Knead on speed 2 for another 10-12 minutes.
  9. Allow the dough to rest in a warm spot and allow the dough to double in size.
  10. After the dough has doubled in size, punch it down but hand kneading it a couple.
  11. Shape the dough into a loaf shape and place it into a loaf pan.
  12. Preheat the oven to 400F.
  13. Prepare the egg wash by mixing the egg yolk and milk.
  14. Brush the egg wash over the resting dough.
  15. When the dough has risen to about twice its size, it is ready to bake.
  16. Bake for 15 minutes at 400F, then lower to 350F and bake for another 30 minutes.
  17. Remove the bread from the oven and allow it to cool for a few minutes before removing from pan.
  18. Slice the bread when it is completely cool. Enjoy room temperature or toasted.
Brioche sandwich bread ndata