Chestnut Free Bread Machine Brioche
Rich, pillowy, and golden-topped, this bread machine brioche is the kind of bake that makes your kitchen smell like a Parisian boulangerie on a Sunday morning. The dough comes together with whole milk, eggs, sugar, and a generous amount of 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're not standing at a counter for an hour; you just shape the dough into three smooth balls, nestle them into a loaf pan, and let them puff up beautifully before baking. A simple egg yolk and milk wash brushed gently over the proofed dough gives the top that deep, glossy color without any fuss. The ingredient list is refreshingly straightforward — bread flour, butter, eggs, milk, sugar, salt, and yeast — so there's no need to scrutinize labels or worry about hidden additives that can sneak into store-bought enriched breads. Once it comes out of the oven and cools just enough to slice, the crumb is soft and slightly springy, perfect for everything from French toast to a thick slab with good jam.
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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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