Capsaicin Free Bread Machine Brioche
Rich, pillowy, and impossibly buttery, this brioche is the kind of bread that makes a whole kitchen smell like a French bakery. The dough comes together beautifully in a bread machine, which does the heavy lifting of kneading all that softened butter into a silky, supple dough — no stand mixer required. Because the ingredient list is built entirely around eggs, butter, milk, flour, sugar, salt, and yeast, there's nothing here that could sneak in any heat or irritation, making it a genuinely worry-free bake. The three-ball shaping method gives the finished loaf that classic domed crown, and a glossy egg wash brushed on just before baking delivers that deep chestnut color you'd expect from a proper bakery loaf. Sliced thick and eaten warm, it's extraordinary on its own, but it also makes transcendent French toast or the most indulgent sandwich bread imaginable. Let it cool the full thirty minutes before cutting — the crumb is still setting, and the patience pays off in clean, gorgeous slices.
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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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