10% sugar?! That's bananas.
People are often surprised by the proportions of ingredients in restaurant food anyway. The reason that restaurant food tastes "better" than home cooking is often down to added sugar, salt, and fat.
Baker's percentage (foo) = 100% * weight(foo) / weight(flour)
Of course you can make sandwiches with it. It’s bread after all.
But it’s not made for sandwiches.
(The recipe I use is 10% sugar.)
(It’s great for making French toast.)
I bet it's tasty but not interesting to me.
1-1/3 cups water
1 tablespoon instant yeast
1 tablespoon honey (optional)
1/4 cup vegetable oil
4 egg yolks (extra large eggs)
1 tablespoon salt
I verify the yeast with warm water + honey, then I throw the whole mess into the bread machine and let it mix/wait/punch down/rise etc. Then I take it out of the machine, form the challah, let it rise again on a sheetpan, egg wash, and bake it in the oven.
You can add more yeast for faster rising but since I use a bread machine I don't bother.
You can throw raisins in without affecting the rest of the recipe. Traditionally challah with raisins was for rosh hashana, and was in a circular shape rather than braided, like polish paska.
The ultimate is french toast, though, which definitely isn't a sandwich.
> Brioche dough contains flour, eggs, butter, liquid (milk, water, cream, and sometimes brandy), leavening (yeast or sourdough), salt, and sometimes sugar.
So I guess sugar shouldn't be required to make bread with a very soft internal structure (as mentioned in case of the Japanese Milk Bread).
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Just because it doesn’t taste sweet doesn’t mean it’s not basically equivalent to eating raw sugar, nutritionally.