Brioche Sandwich Bread Recipe

Combine flour and salt well.

In the mixer bowl, combine - warm milk, yeast, sugar, and eggs.

Add flour to the mixer as well.

Knead on medium speed scraping the sides of the bowl.

Once all the flour is incorporated, knead the dough for two minutes until smooth.

The dough will be soft and sticky - that's ok.

Next, gradually add the soft room temperature butter, one cube at a time.

Once all the butter is in, knead again for 2 minutes until smooth and elastic and soft.

Remove the dough from the mixer bowl.

Form into a smooth ball.

Place in an oiled bowl and cover with plastic wrap or damp kitchen cloth.

Leave to rise in a warm place for about an hour until doubled in volume.

Then, punch the dough down and form into a ball.

Cover again and let rise in the fridge for 6 hours up to 12 hours.

At this point, the dough will be very chilled and firm (because it's a butter-rich dough).

Invert on to a lightly floured surface.

Knead for just 30 seconds to make it smooth and pliable again.

Divide the dough into 5 portions.

Shape each portion into a tight ball, tucking seams under.

Then, shape each ball into a sausage.

Place these into a sprayed loaf pan.

Cover loaf pan with plastic wrap.

Let rise in a warm place. This can take about 90 minutes up to 2 hours (because we started with chilled dough).

Once you see your dough is almost halfway up the sides

Preheat the oven to 170 C / 340 F for at least 10 minutes.

Brush the loaf with beaten egg ( use only egg yolk/water mixture for a darker color).

Place the loaf pan on the center rack in the hot oven.

Bake the smaller loaves for about 30 to 35 minutes.

The bread is done when you tap the bottom of your loaf and you will hear a hollow sound.

Partially open the lid and let cool for 10 minutes - before you remove and let cool completely.

Always let bread rest for at least an hour before you cut it - I know it's hard but it will keep the bread moist.

Enjoy!