Brazil Nut Free Bread Machine Brioche
Rich, pillowy, and golden-crowned, this bread machine brioche is the kind of loaf that makes a weekend morning feel genuinely special. The crumb is impossibly tender thanks to a generous amount of softened butter worked gradually into the dough during the knead cycle — a technique that sounds fussy but is actually very manageable when your machine does the heavy lifting. Brioche can feel intimidating, but breaking the process into a machine-assisted first rise and a simple three-ball shaping method keeps things approachable without cutting corners on flavor or texture. Every ingredient here is straightforward — milk, eggs, bread flour, sugar, salt, butter, and yeast — so there's no need to scrutinize labels for hidden additives or worry about cross-contact from specialty nut products. The egg wash gives the finished loaf that deep chestnut color you'd expect from a proper bakery, and the internal temperature cue takes all the guesswork out of knowing when it's done. Slice it thick for French toast, pull it apart warm with good butter, or use it as the base for the most luxurious sandwich you've ever made. Once you've tasted a homemade loaf this buttery and soft, it's very hard to go back to anything else.
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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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