The Best Brioche Sandwich Bread Recipe: Soft, Rich, and Delicious : Heart's Content Farmhouse

I love making this brioche sandwich bread because it’s incredibly soft and buttery but strong enough to hold all kinds of toppings, making it perfect for anything from sandwiches to French toast. It also has a rich taste that sets it apart from your typical sandwich bread,

Working with the dough can be tricky since it tends to be sticky, but I’ve found that kneading it until it’s smooth and just a bit sticky is the secret to creating the fluffiest loaf I’ve ever made. Another great thing is how well this brioche bread freezes; I can bake several loaves ahead of time and then have homemade bread ready whenever I want. This is definitely a yeast bread recipe you’ll want to keep making.

Prep Time:30

Cook Time:30

Rising time:2

Total Time:3

Equipment

Stand mixer or bread machine (or a bread machine)
Loaf pan 8.5 x 4.5 x 2.5 inches
Microwave-safe container (such as a Pyrex measuring cup)
Measuring cups and spoons
Plastic Wrap
Pastry brush (for the egg wash)
cooling rack

Ingredients

¼ cup water
¼ cup milk
3 tablespoons unsalted butter (room temperature)
3 eggs (room temperature)
3 tablespoons sugar
3¼ cups all-purpose flour (may need up to 3½ cups)
1½ teaspoon salt
2 teaspoons yeast (instant or active-dry)

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Instructions

Warm the milk, water, and butter. Combine the water, milk, and butter in a microwave-safe container (such as a Pyrex measuring cup). Microwave on low for about 1 minute or until the mixture is warm to the touch (about 110°F). Be careful not to overheat it; the temperature should not exceed 120°F.
Combine and knead the dough. Add the warm milk mixture, eggs, sugar, flour, salt, and yeast to the bowl of a stand mixer or bread machine. Mix on low speed using the dough hook attachment until the ingredients form a dough. Increase the speed to medium and knead for 5-7 minutes until the dough is smooth and slightly sticky. Start with 3¼ cups of flour and gradually add more, if needed, until the dough pulls away from the sides of the bowl but still feels slightly tacky to the touch.
First rise. Lightly grease a clean bowl and place the dough inside. Then, cover it with greased plastic wrap and allow it to rise in a warm, draft-free spot (around 70-80°F) for 1-2 hours or until the dough has doubled in size.
Shape the dough. Once risen, turn the dough out onto a clean, lightly floured surface. Gently stretch it into a 9×24-inch rectangle, making sure an even thickness. Fold down the top corners of the dough and then roll it tightly into a log. Pinch the seams closed to seal. Place the dough seam-side down into a greased loaf pan.
Second rise. Cover the loaf with greased plastic wrap and place in a warm place to rise again for an hour until the dough has risen 1-2 inches above the edge of the pan. Brush with a beaten egg for extra shine. Towards the end of the rising time, preheat the oven to 375 degrees with a rack in the center.
Egg wash and bake. For a shiny crust, gently brush the top of the dough with a beaten egg. Bake in the oven for 30-35 minutes or until the loaf is deep golden brown and sounds hollow when tapped on the bottom. If the bread is browning too quickly, loosely cover the top with aluminum foil during the last 10 minutes of baking.
Cool and serve. Carefully remove the bread from the pan and place it on a wire cooling rack. Allow it to cool for at least 1 hour before slicing. Once cooled, the bread can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Notes

Cold ingredients can make the yeast lazy and not let the bread rise well. Before you start, make sure your eggs, butter, and milk aren’t cold. If you’re in a hurry, gently warm the milk and put the eggs in warm water to warm them up.

Sticky dough might make you want to add more flour to make it easier to work with, but adding too much flour can make the bread heavy. Instead, keep kneading the dough until it becomes smooth. This helps a lot.

Brioche should be soft and light, which only happens if it rises well. If the dough hasn’t grown twice its size, wait longer. Patience is key!

Putting an egg wash on the loaf just before you bake it makes it look shiny and golden. If you want it even shinier, brush it again with egg halfway through the baking time.

For a softer crust, add some steam when you start baking. Put a small tray of water in the oven when heating up. This creates steam, which keeps the crust soft while the bread is baking.

It’s hard to wait, but try not to cut the bread while it’s warm. Waiting to cool down on a wire rack keeps the inside soft and fluffy.

Nutrition

Servings: slices

Calories: 139kcal

Author: Katie

If you want to make bread at home that’s tender, rich, and a little bit special, this brioche sandwich bread is perfect. Its soft, buttery texture is great for everything from breakfast toast to your top-choice sandwiches, and it’s much better than what you can buy at the store. Whether you’re baking for a weekend brunch or making extra to freeze for later, this bread will soon be a must-have in your kitchen. After you try this, plain sandwich bread just won’t cut it anymore!

If you’re looking for a version that’s perfect for burgers, check out my brioche burger buns for another delicious option.

loaf of brioche sandwich bread, cut on end and. topped with blue and white dish towel

I hope you love it as much as I do!

Tips for the Best Brioche Sandwich Bread

Make sure the yeast (instant or active dry) you use is not expired. Using old yeast might cause your bread to be heavy because it won’t rise well.
When shaping brioche dough, which can be quite sticky, it’s a good idea to grease your hands with butter lightly. This makes the dough easier to handle.
Your dough should feel smooth and stretchy. You can check if it’s ready by doing the “windowpane test”: take a small piece of dough and stretch it out with your fingers. If you can make it thin enough to see light through without it breaking, then it’s good to go.
For the dough to rise well, keep it in a warm place. If it’s chilly in your kitchen, you can put the dough in the oven with just the light on for warmth or find a warm spot on top of the refrigerator.
Let the dough rise in a warm, draft-free spot until it has doubled, usually about 1-2 hours. If you’re baking at a higher altitude, the rising times may differ, so adjust accordingly.
When letting the dough rise, lightly oil the cling film covering it to prevent it from sticking to the dough. This way, the dough won’t collapse when you take off the film.
Since ovens can differ and a too-hot oven might brown your bread too fast while leaving the inside undone, it’s smart to check your oven’s temperature with a thermometer to make sure it’s set right at 375°F.
You might want to rotate your bread midway through baking for an even color and bake to deal with uneven oven heat.
If you’re pressed for time or want to prep in advance, you can let the dough rise in the refrigerator overnight. The cold slows the yeast, resulting in a slower rise and tastier bread.

Key Ingredients and Tools

Before diving into the brioche sandwich bread recipe, make sure you have these crucial tools and ingredients ready. They’re key to getting that perfect loaf every time:

marble counter with eggs, butter, flour, sugar, and milk

Instant or active dry yeast: You can use either for this recipe. Just check that your yeast is fresh to make sure your dough rises as it should. Remember, instant yeast can be added directly to your mix, but active dry yeast needs to be dissolved in water first.
Unsalted butter: This lets you manage how salty your bread is, helping you hit just the right taste. If unavailable, you can use salted butter. Just cut back on the salt you add to the recipe by ¼ teaspoon to keep things tasting right.
Milk: Choose whole milk to make your dough richer. You can use alternatives like almond or oat milk if you don’t have regular milk. Your bread might not be as rich, but it’ll still work out.
Stand mixer with a dough hook: Since brioche dough can be quite sticky and tough to hand-knead, a stand mixer with a dough hook attachment can save you effort and make sure smooth dough.
All-purpose flour: It’s the perfect choice for brioche, giving it the proper texture. If all you have is bread flour, that’s okay, but your bread might become chewier.
Pastry brush: You’ll need one to apply the egg wash that gives brioche its distinct golden, shiny top.

These items will smooth out your baking process and help you craft a delicious brioche!

Serving Suggestions

You can serve this brioche sandwich bread with scrambled eggs and bacon, homemade jam or preserves, French toast, grilled cheese sandwiches, or avocado and poached eggs.

Troubleshooting and Help

Can I make this recipe without a stand mixer?

Yes, you can definitely make this by hand, but be prepared for a bit of a workout! The dough is sticky, so it’ll take some effort to knead it until smooth. Keep going until it becomes less tacky and more elastic—it might take 10-15 minutes of kneading.

How do I know when the dough has risen enough?

You’ll know the dough is ready when it’s doubled in size. A good trick is to press your finger into the dough gently. If the indentation stays, it’s ready. If it springs back quickly, it needs more time to rise.

Do I really need to use room-temperature ingredients?

Yes, it makes a big difference! Room-temperature ingredients help the dough rise more evenly and create a softer texture. If your ingredients are too cold, it can slow down the yeast and make the dough rise much more slowly.

How can I tell if the bread is fully baked?

The best way is to tap the bottom of the loaf gently—if it sounds hollow, it’s done. You can also use an instant-read thermometer; the internal temperature should be around 190°F when fully baked.

Can I skip the egg wash?

You can, but the egg wash gives the brioche its shiny, golden crust, which is part of what makes it so pretty. If you don’t have an egg, brush it with milk or cream for a softer finish.

Can I add extra ingredients like herbs or cheese to the dough?

Yes, you can! If you want to add herbs, cheese, or something sweet like chocolate chips, fold them into the dough just before the first rise. Just be mindful not to overload the dough so it still rises properly. Once you’ve mastered this recipe, you might want to try something a little sweeter, like chocolate chip brioche, for a fun twist.

Can I make this recipe into rolls instead of a loaf?

Definitely! You can divide the dough into smaller portions and shape them into rolls. They’ll bake faster than a full loaf, so start checking for doneness around 15-20 minutes, depending on their size.

Can I make this dough ahead of time?

Absolutely! You can make the dough ahead and let it rise overnight in the fridge. Just cover it tightly with plastic wrap. The slower, cool rise helps develop the flavor; you can shape and bake it the next day. But if you’re in the mood for something with a bit of tang and more traditional, my sourdough white sandwich bread is another great option.

Storage Instructions

First, let it cool down completely to keep your brioche sandwich bread fresh. If you eat it in the next few days, tightly wrap it in plastic or a container that doesn’t let air in. This keeps it good for about 3 days without refrigeration, which could dry it out.

If you want to store the bread longer, freezing is your best bet since brioche holds up well in the freezer. After it has cooled, wrap it well in plastic, foil, or a freezer bag to avoid freezer burn. This way, it stays fresh in the freezer for up to 3 months.

Cutting the bread into slices before freezing can make your life easier, allowing you to take out what you need without defrosting the whole loaf.

This brioche sandwich bread is an easy addition to your kitchen, adding a special touch. It’s great for sandwiches, toast, or even luxurious French toast and is a recipe you’ll likely fall in love with. Its rich, buttery taste and softness make even the simplest meals more exciting.

Making the dough needs a bit of patience, but the result is totally worth it – you get a super soft loaf that keeps well in the freezer whenever you want it. Once you’ve made it, you’ll find it surprisingly simple to include freshly baked bread in your regular meal plans!

sliced loaf of bread on wooden cutting board

2 Comments

Amanda says:

March 3, 2024 at 3:22 pm

Recipe tastes great. But I’m not sure what I did wrong. instead of a beautiful loaf like yours, I have a huge franken-loaf.. I used active dry yeast, and only let it rise 1 inch above pan lip.
I wish there was a way to attach pictures to comments so you maybe could help me problem shoot.
As big and ugly as my bread looks, it is super tasty!

1. Katie Shaw says:
  
  March 4, 2024 at 10:32 am
  
  hey amanda i don’t think you did anything wrong! your eggs could have been a tad larger than usual, which makes a different when there are so many! is there something ont he t op ofthe loaf that almost looks like it split along the side? if so, slashing the top before baking can help! 🙂

The Best Brioche Sandwich Bread Recipe: Soft, Rich, and Delicious

Brioche Sandwich Bread