Breastfeeding Friendly Bread Machine Brioche
Rich, buttery, and impossibly soft, this brioche is the kind of bread that makes an ordinary morning feel like a treat. The combination of whole milk, eggs, and a generous amount of butter creates a tender, pillowy crumb that's deeply satisfying — exactly the kind of nourishing, calorie-dense food that supports the extra energy demands of nursing. Whole milk and eggs bring protein and healthy fats to every slice, making this far more sustaining than a standard white loaf. The bread machine does the heavy lifting on the notoriously tricky butter-incorporation step, so you're not standing at a counter kneading for an hour when you'd rather be resting. Once the dough cycle finishes, shaping three smooth balls and tucking them into a loaf pan is genuinely simple, and the result looks like something from a bakery window. Toasted with a little jam, layered into a sandwich, or eaten warm and plain, each slice delivers real comfort and real fuel. Let it cool fully before slicing and you'll be rewarded with that gorgeous, pull-apart crumb that makes brioche so worth the effort.
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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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