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loaf of brioche sandwich bread on wooden board
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Brioche Sandwich Bread

A super soft and fluffy loaf of sandwich bread made with eggs, sugar, butter, and milk. Makes the ultimate French toast!
Prep Time30 mins
Cook Time30 mins
Rising time2 hrs
Total Time3 hrs
Course: breads
Cuisine: American, French
Keyword: brioche sandwich bread, extra soft sandwich bread, sandwich bread with eggs
Servings: 16 slices
Calories: 139kcal
Author: Katie Shaw


  • Stand mixer or bread machine
  • Loaf pan 8.5 x 4.5 x 2.5 inches


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


  • 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 one minute.
  • Combine and knead all ingredients. Add the water mixture and the remaining ingredients into the bowl of a stand mixer or bread machine. for 5-7 minutes, until soft and smooth. Start with the lesser amount of flour, adding more until the dough becomes smooth. It will be slightly sticky but should clear the sides of the bowl. Add any additional flour slowly and give it a minute or two to knead in before adding more.
  • Allow dough to rise once. Place dough in a clean, lightly-oiled bowl and cover with greased plastic wrap. Allow to rise in a warm place for 1-2 hours, until nearly doubled in size.
  • Shape and rise again. Turn dough out onto a clean counter and stretch into a 9 x 24-inch rectangle. Fold down the top corners of the dough, then roll into a log. Pinch all seams shut and place 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.
  • Bake. Bake at 375 for 30-35 minutes until the loaf is deep golden brown. Turn out onto a cooling rack and allow to cool at least an hour before slices. Brioche freezes very well once fully cooled and will stay fresh at room temperature for 3 days.


Be sure to add enough flour until you have a workable dough.  Wetter dough does NOT equal softer bread.
Use room temperature ingredients; cold ingredients will make the dough rise slowly.
This recipe is quite sticky and is much easier with a stand mixer or bread machine on the dough cycle. 


Calories: 139kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 233mg | Potassium: 59mg | Fiber: 1g | Sugar: 3g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg