Beginner Brioche Sandwich Bread
Check out my new Beginner Brioche Sandwich Bread recipe!
For those in a rush, I’m re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website.
Here’s what you’ll need…
Ingredients
7.75 Grams Dry Active Yeast (2 1/2 Teaspoons)
207 Grams Warm Milk (1 Cup and 2 Tablespoons and 1 Teaspoon)
450 Grams Bread Flour (3 3/4 Cups)
9 Grams Salt (1 1/2 Teaspoons)
80 Grams White Granulated Sugar (1/4 Cup and 2 Tablespoons)
4 Egg Yolks
60 Grams Butter, Melted (4 Tablespoons)
1 Large Egg (for the Wash)
Additional Equipment
Mixing Bowls, Measuring Cups, and Spoons
Kitchen Scale
Container with Lid
Dough Cutter
9 Inch by 5 Inch Bread Pan
Oven Mitts
Cooling Rack
Instructions
In the bowl of a standing mixer, combine warm milk with dry active yeast. Let proof for about 10 to 15 minutes until foamy.
In a large mixing bowl, whisk together the flour, sugar, and salt.
Using a dough hook attachment on low, gradually add the flour mixture to the yeast mixture.
With the standing mixer still going, add the egg yolks one at a time, followed by the melted butter. Continue to mix until the dough pulls away from and cleans the sides of the bowl.
Shape dough into a round and place in a lightly greased container. Cover and let rise until double in size, about 1 to 1 1/2 hours depending on room temperature.
Turn out dough onto a lightly greased surface and divide into 6 pieces, about 147 grams each (or 8 pieces 110 grams each).
Shape each piece into a small ball and place in a lightly greased 9-inch by 5-inch bread pan. Cover and let rise until the dough reaches past the top of the pan.
Preheat oven to 350° Fahrenheit (176° Celsius).
Bake bread for 20 minutes. Tent with aluminum foil. Then bake for another 25 to 30 minutes. Internal temperature should read at least 195° Fahrenheit (90° Celsius).
Turn out bread onto a wire cooling rack and let bread cool completely before slicing and serving.
Enjoy!
