Low Sodium Bread Machine Brioche

Total time3 hr 55 min

Prep time25 min

Cook time30 min

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Ingredients

12 servings

For the dough

¼ cup whole milk, warmed to 95–100°f (35–38°c)
a2 Milk Whole Milk - Half Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.Horizon Organic Whole Milk - 6pk/8 fl oz Boxes Maple Hill 100% Grass fed Organic Whole Milk 59 fl oz
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3 large eggs, room temperature
¼ cup granulated sugar
1 tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 cups bread flour
2 ¼ tsp active dry yeast (1 standard packet)
10 tbsp unsalted butter, cut into ½-inch cubes, softened

For the egg wash

1 egg yolk
1 tbsp whole milk

Instructions

1
Add the ingredients to the bread machine pan in the order your machine's manual specifies (typically liquids first, then dry ingredients, with yeast last and kept away from the salt). Add the warmed milk, then the 3 eggs, sugar, and salt. Add the bread flour on top, then make a small well in the center of the flour and add the yeast.
2
Select the Dough cycle on your bread machine and start it. Once the machine has been kneading for about 5 minutes and a shaggy dough has formed, begin adding the softened butter cubes a few at a time through the lid opening, waiting about 30 seconds between additions. The dough will look rough and greasy at first — continue until all the butter is incorporated and the dough is smooth, supple, and pulls away cleanly from the sides of the pan, about 10–12 minutes into the knead cycle.

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