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Soft brioche sandwich loaves with glossy golden crust on a wooden board

Soft Brioche Sandwich Loaf Recipe – Fluffy Homemade Bread

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Prep Time 25 minutes
Cook Time 30 minutes
Rise Time 2 hours 30 minutes
Total Time 3 hours 25 minutes
Course Bread, Breakfast, Brunch
Cuisine French
Servings 10 Slices

Ingredients
  

  • Bread flour: 3 1/2 cups (420 g) for structure and chew. All-purpose works in a pinch but may be slightly less tall.
  • Whole milk: 3/4 cup (180 ml), warmed to 100–110°F (38–43°C) for yeast activation.
  • Instant yeast: 2 1/4 teaspoons (7 g). Active dry works too—bloom it in warm milk first.
  • Granulated sugar: 1/4 cup (50 g) to feed the yeast and add gentle sweetness.
  • Large eggs: 3, at room temperature, for richness and color.
  • Unsalted butter: 6 tablespoons (85 g), very soft but not melted.
  • Fine salt: 1 1/4 teaspoons to balance sweetness and deepen flavor.
  • Milk (for brushing): 1 tablespoon for a soft, satiny crust.
  • Optional: 1 teaspoon vanilla or 1/4 teaspoon almond extract for subtle aroma (nice for French toast).
  • Equipment: Stand mixer with dough hook (recommended), 9x5-inch loaf pan, plastic wrap or clean towel, kitchen scale (helpful), and a pastry brush.

Instructions
 

  • Warm the milk and prep the yeast: Heat milk to just warm (not hot). If using active dry yeast, stir it into the milk with a pinch of sugar and let it foam for 5–10 minutes. Instant yeast can go straight into the flour.
  • Mix the base dough: In the bowl of a stand mixer, combine bread flour, sugar, salt, and instant yeast (if using). Add warm milk and eggs. Mix on low until a shaggy dough forms, 2 minutes.
  • Knead to develop gluten: Increase to medium speed and knead for 5–7 minutes until smooth and elastic. The dough should pull from the sides but still be a bit sticky.
  • Add butter gradually: With the mixer on low, add the soft butter 1 tablespoon at a time, letting each piece fully incorporate before adding the next. This takes 5–7 minutes. Scrape the bowl as needed.
  • Knead to windowpane: Once all butter is in, knead another 5–8 minutes on medium. The dough should be glossy, stretchy, and pass a windowpane test (you can stretch a bit thin enough to see light without tearing). If very sticky, add 1–2 tablespoons flour—but keep it soft.
  • First rise: Shape into a ball, place in a lightly greased bowl, cover, and let rise at warm room temp until doubled, about 1 1/2–2 hours.
  • Optional chill: For easier shaping and better flavor, you can refrigerate the dough after it has risen, covered, for 2–12 hours. Bring back to room temp for 20–30 minutes before shaping.
  • Shape the loaf: Lightly flour your surface. Gently press the dough into a rectangle roughly 8x12 inches. Roll it up snugly from the short side, pinch the seam, and tuck the ends. For a more even crumb, divide into 3 equal pieces, roll each into a tight log, and place side-by-side in the pan.
  • Second rise: Place the shaped dough into a greased 9x5-inch loaf pan. Cover and let rise until the dough crowns about 1 inch over the rim, 45–75 minutes depending on room temp.
  • Preheat and prep: Heat oven to 350°F (175°C). Brush the top lightly with milk for a tender sheen. For extra softness, place a small oven-safe dish with hot water on the lower rack to create gentle steam.
  • Bake: Bake 30–35 minutes until deep golden brown and the internal temp reaches about 190–195°F (88–90°C). Tent with foil at 20–25 minutes if browning too fast.
  • Cool properly: Let the loaf rest in the pan for 10 minutes, then turn out onto a rack. Cool at least 1 hour before slicing to set the crumb.