Gluten Free Bread Machine Brioche

Total time3 hr 55 min

Prep time25 min

Cook time30 min

This rich, buttery loaf comes together right in your bread machine, which handles the long knead needed to work in all that softened butter until the dough turns smooth, supple, and glossy. After its rise, the dough gets divided into three balls and nestled into a loaf pan, where a second proof lets it crown beautifully above the rim before baking. A brushed egg wash gives the top that deep chestnut color and gorgeous sheen, while the crumb inside bakes up soft, pillowy, and richly golden thanks to the eggs and butter worked through the dough. It slices into pull-apart strands that are somehow both airy and dense with flavor, the kind of loaf that's just as good toasted with jam as it is torn into on its own. This one is a genuinely great option for a gluten free bread rotation, delivering that classic brioche richness and tender crumb without any fuss.

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Ingredients

12 servings

For the dough

¼ cup whole milk, warmed to 95–100°f (35–38°c)
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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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