Brioche Sandwich Loaf

Brioche Sandwich Loaf

This is a super-easy recipe gives you get that famous soft brioche texture, the classic golden colour and quintessentially rich taste.  It's bakes like a dream and is light, rich, and buttery! Perfect for sandwiches and French toast.

Prep time: 10 mins

Proofing time: 4 hours

Bake time: 35 - 45 mins 

Total time: 2 hours

We recommend using a stand mixer for enriched doughs but you can definitely make this without one.  You'll also need a medium-sized tin loaf (24cm x 14cm).


510g Risen Mighty White Flour

240ml lukewarm whole milk (approx 27C)

60 ml lukewarm water

5g instant yeast

1/2 tsp of sugar to proof yeast

42g of unsalted butter, cubed

25g sugar

1 tsp fine sea salt


Combine the warm milk, water, dried yeast and the pinch of sugar.  Stir and wait for 10 minutes till it is frothy.

Add the rest of the ingredients - the remaining sugar, salt, butter and flour in a stand mixer bowl. Use a low setting to combine to make a sticky and shaggy dough. (approx 6 or 7 mins)

If mixing/kneading by hand, turn the dough out on a floured surfact and knead for around 8 - 10 minutes or until the dough has become smooth and elastic.

Bulk fermentation - place the dough in a lightly oiled bowl and cover it with a tea towel.  Let it rise for 2 hours, by then it should have doubled in size.

Gently press the gas out of the dough and put it on a clean work surface. Press it out in to a rectangle shape and, using the envelope technique, shape into a an oblong loaf, ready to be put in the tin.  Pull down the top two corners of the dough to meet in the centre and press down on the seal.  Fold the pointed top over to the seal.  Underneath this, repeat the process twice more, until the dough is been pulled together and rolled over completely.

Put the dough in to a greased tin loaf and cover for the second proof.  The dough should be rising over the top after another two hours. 

Preheat oven to 180C. Brush the top of your loaf with egg wash to give the crust a lovely colour and shine.  Bake on the centre rack for 35 - 45 minutes until golden brown. Cool fo 30 - 40 minutes before slicing.