Celery Free Bread Machine Brioche
Rich, pillowy, and impossibly buttery, this bread machine brioche is the kind of loaf that makes your kitchen smell like a Parisian bakery on a Sunday morning. The dough comes together with whole milk, eggs, sugar, and a generous amount of softened butter worked in gradually during the knead cycle — that slow butter incorporation is exactly what gives brioche its signature tender, feathery crumb. Your bread machine does the heavy lifting on kneading and the first rise, so you get bakery-level results without standing at the counter for an hour. After a second proof in the loaf pan, the dough crowns beautifully above the rim before going into the oven, and a simple egg yolk wash gives the finished loaf that deep, glossy chestnut top. Because every ingredient here is straightforward and easy to verify, there's no need to scrutinize store-bought labels for hidden additives or allergen cross-contact — you know exactly what went into it. Let it cool on the rack for at least half an hour before slicing, though that will genuinely test your patience. Whether you're toasting thick slices for breakfast or using it as the base for the most indulgent French toast of your life, this loaf delivers every single time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!