Brioche and a Sandwich

*Wanna know what books are at my shelves? You can check them out at the right most column and see the widget. Most of the books are there, but not all. (still updating) And you’d be surprise to find some of the book are cheaper than here in M’sia.. Or scroll down to the bottom, there’s bookdepository 🙂 Free delivery worldwide! haha * I remember buying once from them, and the book was almost RM80 cheaper… no joke. It was RM230-ish here in the bookstores, but from Book Depository, it was RM150ish.. heh..

ANyway, back to post, IT’s a sandwich! duh!

This time, the bread is homemade, everything else is not!

See sometimes I have this urge to bake it IMMEDIATELY after I see it on blogs / books / internet etc.. and this was one of the few. It’s like a shopaholic see’s “SALE” then MUST rush into the store and get something even though it’s 10 mins prior to closing. Ok well, I think you get what I meant.

So what about this bread.

Didn’t I say I don’t like bread ? OK just sweet /savoury buns I don’t like k or overly white bread 😛

This is a brioche.(loaf)

Brioche is a rich bread, with eggs and lotsa butter compared to regular doughs. Most would distinct brioche with its topknot and scalloped underside shape. But making in a loaf for sandwich (or pain perdu, or french toast) is very common too.


(adapted from Almost Bourdain)


160 ml milk
1½ tsp dried yeast
5 egg yolks, at room temperature, lightly beaten
375 gm plain flour, plus extra for dusting
30 gm caster sugar, plus extra for dusting
150 gm butter, diced and softened, plus extra for greasing
For brushing: eggwash


  1. Warm milk in a small saucepan over low heat until lukewarm. Combine yeast, (I added 1 tsp of sugar to feed the yeast) and half the milk in a bowl, stirring to dissolve. Stand in a warm place until foamy (8-10 minutes).
  2. Whisk remaining milk with egg yolks in a bowl and set aside.
  3. Mix flour, remaining sugar and a pinch of salt in the bowl of an electric mixer, fitted with a dough hook, until combined. Make a well in the centre, add yeast mixture and yolk mixture. Beat on medium speed until a smooth dough forms (4-5 minutes).
  4. While mixing, gradually add one-third of butter at a time, beat until dough is elastic and pulls away from sides of bowl (8-10 minutes).
  5. Transfer to a lightly buttered bowl, cover and stand until doubled in size (1½-2 hours).
  6. Knock back dough, knead on a lightly floured surface until smooth, shape into a loaf and place in an 11cm x 24cm loaf tin buttered and lined with baking paper. Cover, stand until doubled in size (30 minutes-1 hour). Meanwhile, preheat oven to 180C.
  7. Brush top with eggwash, dust with sugar, bake until golden and risen (25-30 minutes).
  8. Remove from tin, place on a baking tray lined with baking paper, return to oven until sides are golden (8-10 minutes), cool on a wire rack.

What you really need in this sandwich is,

1. Toast bread

2. Layer cheese, lettuce, grilled chicken (leftovers, or if you’re feeling lazy, you can go to Jusco and get those ready grilled ones) avocado and some sauce that you like. In this case, I used Peri-Peri Sauce. Hehe

3. Munch in 🙂

One thought on “Brioche and a Sandwich

  1. Yum brioche is so tasty! LCB made us work our dough so hard… We had to keep throwing it onto the table to get elasticity. Then let it rest until the next day’s practical class. Needless to say, my arm and shoulder were sore the next day 🙁

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