Coconut Free Bread Machine Brioche
Rich, pillowy, and impossibly tender, this brioche is the kind of bread that makes you feel like a serious baker the moment it comes out of the oven. The bread machine does the heavy lifting on kneading, which is genuinely important here — working all that butter into the dough properly is what gives brioche its signature soft, feathery crumb, and the machine handles it beautifully. Every ingredient in this recipe is straightforward and easy to verify, so there's no need to scrutinize labels for hidden tropical oils or additives that can sneak into store-bought enriched breads. The slow, gradual butter incorporation during the knead cycle builds a dough that's smooth and supple, and the double proof — first in the machine, then in the loaf pan — gives you that gorgeous crown rising above the rim before it even hits the oven. A simple egg yolk and milk wash before baking delivers that deep chestnut color that makes the finished loaf look like it came straight from a French bakery. Let it cool the full thirty minutes before slicing, because the crumb is still setting and the patience absolutely pays off.
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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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