Cashew Free Bread Machine Brioche
Rich, pillowy, and impossibly buttery, this brioche is the kind of bread that makes you feel like a serious baker without needing a stand mixer or a culinary degree. The bread machine does the heavy lifting — handling the long, thorough knead that's essential for developing that signature soft, feathery crumb — while you simply add the butter gradually and let the machine work its magic. Ten tablespoons of real unsalted butter get incorporated slowly into the dough, giving the finished loaf that melt-in-your-mouth richness brioche is famous for. A glossy egg wash brushed gently over the proofed dough before baking delivers that deep chestnut crust that looks straight out of a French boulangerie window. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuinely safe and satisfying option — every ingredient is straightforward, with no hidden nut-based additions to worry about. Let it cool the full thirty minutes before slicing if you can manage the patience, because the crumb genuinely needs that time to set into something truly spectacular.
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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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