Carrageenan Free Bread Machine Brioche
Rich, buttery, and impossibly tender, this bread machine brioche is the kind of loaf that makes your kitchen smell like a Parisian bakery. The ingredient list is refreshingly straightforward — whole milk, eggs, bread flour, sugar, salt, yeast, and a generous amount of real unsalted butter — with absolutely nothing hidden or unnecessary. That matters more than it might seem, because many store-bought enriched breads and even some packaged butters quietly contain additives like carrageenan as stabilizers or emulsifiers. Here, every ingredient is something you can read at a glance and feel good about. The bread machine does the heavy lifting on kneading, which is genuinely important for brioche since the butter needs to be worked in slowly and thoroughly for that signature silky crumb. You still get the hands-on satisfaction of shaping the dough into three smooth balls, tucking them into a loaf pan, and watching them crown beautifully above the rim during the second proof. A glossy egg wash finish and a careful bake to an internal temperature of 190–195°F means you pull out a deep chestnut loaf with a pillowy interior that slices cleanly and tastes completely luxurious.
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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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