Brioche Sandwich Bread

4 from 1 vote

A super soft and fluffy loaf of sandwich bread made with eggs, sugar, butter, and milk. Makes the ultimate French toast!

Prep Time30

Cook Time30

Rising time2

Total Time3

Course: Bread

Cuisine: American, French

Keyword: brioche sandwich bread, extra soft sandwich bread, sandwich bread with eggs

Servings: slices

Calories: 139kcal

Author: Katie

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)

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 9x24-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