Black Pepper Free Bread Machine Brioche
Rich, buttery, and impossibly tender, this brioche is the kind of bread that makes you feel like a serious baker the moment it comes out of the oven. The crumb is soft and pillowy with a deep chestnut crust, and the flavor is gently sweet with that unmistakable richness that only a generous amount of real butter can deliver. For anyone navigating a sensitivity to black pepper, brioche is actually one of the most naturally accommodating breads out there — no spice blends, no seasoning shortcuts, just clean pantry staples you can trust. The bread machine handles the hardest part of the process, working all that butter into the dough gradually until it becomes smooth, supple, and glossy. You still get the satisfaction of shaping the dough by hand and watching it proof into a gorgeous, domed loaf before it ever hits the oven. A simple egg yolk wash gives the top that bakery-level shine and color without adding anything complicated to the ingredient list. Slice it warm with a little salted butter, use it for French toast the next morning, or just tear into it straight from the cooling rack — there is truly no wrong way to enjoy a loaf this good.
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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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