Is challah bananas? Brioche?
> 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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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.