Brioche Sandwich Bread

(34 votes, average: 3.59 out of 5)

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Categories: Egg Breads

Brioche Sandwich Bread

This bread is wonderfully soft, and it keeps longer than the typical GF bread, because of the generous amount of lecithin supplied by 6 eggs. This is a real bonus for those of us who don’t like to bake as often. It also makes utterly divine French toast.

Don’t be intimidated or put off by the amount of salt called for in the recipe. This bread isn’t salty at all, but the salt helps the texture and keeping quality of the bread immensely.

1 package active dry yeast

1 cup warm water

1 1/2 tsp vinegar

2 1/2c (10oz or 283.5g) Better Batter Gluten Free Flour

1 1/2 tsp sugar

1 1/2 tsp honey

1 1/2 tsp salt

6 whole eggs

8 Tbsp shortening


Preheat your oven to 375 degrees. Grease a 9x5x3 inch loaf pan.

Stir the yeast into the warm water and let sit for a few minutes. Put the yeast water, vinegar, flour, sugar, honey, salt, and eggs into your electric mixer and beat until very smooth.

Add the shortening, one tablespoon at a time, beating for an additional 3 minutes after the last tablespoon of shortening has been added.

Spoon into your pans and let rise 45 minutes.

Bake for 45 minutes, then turn out onto a rack to cool completely before slicing.

Wrap tightly and freeze, if desired.

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  1. Chris 30. Sep, 2009 at 4:08 pm #

    Sounds delicious! One question though… what electric mixer are you using? A heavy duty Kitchenaid? A handmixer? Because of the instructions saying 3 minutes of mixing, it is important to know with what kind of mixer since a Kitchenaid will do in less than half the time what a normal mixer does.


    • naomi 30. Sep, 2009 at 4:50 pm #

      HI, Chris! We always use a Kitchenaid mixer. Great idea – we’ll be sure to state this in future recipes.

  2. Katelin 13. Sep, 2010 at 10:57 pm #

    Would this recipe work with butter instead of shortening? i was just wondering because i like the butter flavor better.

    • Naomi
      naomi 16. Sep, 2010 at 11:34 am #

      This recipe would work with butter instead of shortening.

  3. mrsteddy1 05. May, 2011 at 5:40 pm #

    I just made this recipe I can’t believe how great this turned out!!!!
    I have had great luck with every recipe I have made.
    Including my great grandmothers cookie recipe!

    • cindyk951 17. May, 2011 at 5:19 pm #

      I just made this bread, and had some problems. My bread sunk very badly on one side, and is kind of doughy in the middle. Any suggestions? I am getting very frustrated with my Better Batter flour mix. Please give me some ideas on bread, pancakes, cake recipes. Thank You, Cindy

      • Naomi
        naomi 29. Jun, 2011 at 11:50 am #

        I suggest letting the bread rise for a shorter period of time – to me it sounds like your oven temperature may be off as well.

        The other thought is that your bread pan size might be wrong – if you have a smaller loaf pan or if your oven temperature is off it would lead to a doughy middle.

  4. HeatherH 14. Oct, 2011 at 9:17 pm #

    I just made this tonight and it is AMAZING!! This was my first time using Better Batter and will definitely be the only brand I buy from now on.

    • Naomi
      naomi 17. Oct, 2011 at 10:10 am #

      wow heather – that’s awesome!! WHAT a lovely thing to see in my in box first thing in the morning. Thanks!

  5. razmataz25 24. Oct, 2012 at 6:06 pm #

    Hi Naomi! I want to make this tonight in the bread maker. My machine makes a 2 pound (horizontal) loaf. Is this a 1 lb loaf as written? I was guessing I need to double it. Thanks, Tiffany

  6. LaurieHanan 25. Feb, 2013 at 12:44 pm #

    Success! This is the first success I’ve had with Better Batter flour and the recipes on your site. The bread fell a little while it cooled, but the end result was still fluffy, stretchy, and eggy. We used it in place of challah Friday night and finished off the remains as French toast in the morning. This has given me the courage to persevere with gluten free baking. I’d been ready to give up.

    • Naomi
      Naomi 25. Feb, 2013 at 8:42 pm #

      That is awesome to hear, Laurie! It can be a hard transition to gluten free – glad you didn’t quit. Question for you – are you measuring carefully (4 oz to the cup)? this makes a WORLD of difference in the way recipes come out. Naomi

      • LaurieHanan 01. Mar, 2013 at 5:01 pm #

        I still have not been able to afford a kitchen scale. With all the flour I’ve wasted I could’ve bought a scale instead. That will be my next purchase, when I can spare some money.

        • Naomi
          Naomi 07. Mar, 2013 at 2:34 pm #

          absolutely! I fought it for years, but once I bought one (mine was $20 at Bed Bath and Beyond for a digital) I was so glad I did.

          • TabbyRT 13. Aug, 2013 at 8:45 pm #

            Face in palm! They always have 20% coupons about. Thanks for the tip. Will check BB&B and get right on that kitchen scale.

          • Naomi
            Naomi 15. Aug, 2013 at 10:32 am #

            haha! that’s a lot of BB – getting a scale from BB&B so you can measure BB…:-D

  7. Marika 20. Apr, 2013 at 12:02 pm #

    I just have to say that this is glorious. My gluten-eating girlfriend dreams of this bread, so that’s saying something.

  8. Jenn 18. Jun, 2015 at 3:50 pm #

    I’ve made this bread 5 times, and I love it!! But I can’t figure out why the loaf ends up slanted on top after I take it out of the oven and sometimes sinks in the middle :/ I add all the ingredients at room temperature, it rises just to the top of the pan and bakes for the time given at 375.

    • Naomi
      Naomi 22. Jun, 2015 at 10:41 am #

      hmmmm. good question – perhaps a bit of overrise or overbeating? I would either lower the mixing speed a notch or two, or mix it for a minute less, or reduce the rise time by 15 minutes. It could be your yeast is just super super active or that your oven is slightly uneven.


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