Beginner Brioche Sandwich Bread
Want to make Brioche but don't know where to start? This beginner brioche recipe makes for wonderful sandwich bread.
Ingredients
- 7.75 Grams Dry Active Yeast (2 1/2 Teaspoons)
- 207 Grams Milk (1 Cup and 2 Tablespoons and 1 Teaspoon)
- 450 Grams Bread Flour (3 3/4 Cups)
- 80 Grams White Granulated Sugar (1/4 Cup and 2 Tablespoons)
- 9 Grams Salt (1 1/2 Teaspoons)
- 4 Large Egg Yolks
- 60 Grams Butter (4 Tablespoons)
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.
Notes
Be sure to measure your divided dough pieces by weight rather than by volume. Unbalanced dough pieces will result in an uneven rise and bake.