Ginger Free Bread Machine Brioche
Rich, pillowy, and impossibly buttery, this brioche is the kind of bread that makes a weekend morning feel genuinely special. The dough comes together in your bread machine, which handles the heavy lifting of kneading that enriched, butter-loaded dough until it's silky smooth — no stand mixer required. Ten tablespoons of softened butter get worked in gradually during the knead cycle, giving the finished loaf that signature tender crumb and golden, almost lacquered crust. For anyone avoiding ginger, this recipe is a clean and straightforward win — every ingredient is a pantry staple with no hidden spice blends or flavored add-ins to second-guess. The egg wash of yolk and milk brushed over the proofed dough bakes into a deep chestnut finish that looks like it came straight from a French bakery. Slicing into it too soon is genuinely tempting, but letting it cool fully rewards you with a crumb that holds together beautifully for toast, French toast, or just a thick slab with good butter.
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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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