Almond Free Bread Machine Brioche
Rich, pillowy, and impossibly tender, this brioche is the kind of loaf that makes you feel like a serious baker the moment it comes out of the oven. The bread machine does the heavy lifting on kneading, which is genuinely important here — working all that butter into the dough takes time and patience, and the machine handles it beautifully while you go about your day. The ingredient list is refreshingly straightforward: bread flour, eggs, whole milk, sugar, salt, yeast, and a generous amount of unsalted butter that gives brioche its signature soft, almost cake-like crumb. For anyone navigating tree nut allergies, this recipe is a clean, worry-free bake — no almond flour, almond extract, or nut-based additions anywhere in sight, just classic French-style enriched dough. The three-ball shaping method creates that gorgeous domed top that looks bakery-worthy with very little effort. A glossy egg wash before baking deepens the color to a deep chestnut brown that's almost too pretty to slice. Let it cool properly before cutting — the crumb sets as it rests, and the patience pays off in every buttery, golden bite.
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Learn more →Ingredients
12 servings
For the dough
- ¼ cup whole milk, warmed to 95–100°f (35–38°c)
- 3 large eggs, room temperature
- ¼ cup granulated sugar
- 1 tsp fine sea salt
- 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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