Gut Friendly Bread Machine Brioche
Rich, pillowy, and golden-brown with a glossy egg-washed crown, this brioche is the kind of bread that makes any meal feel like a special occasion. The dough is built on whole milk, real eggs, and a generous amount of butter worked in gradually during the knead cycle, which gives the crumb that signature soft, tender pull without any fillers, gums, or additives you'd find in a store-bought loaf. For anyone focused on keeping their gut happy, knowing exactly what goes into your bread matters — and this recipe keeps the ingredient list clean and straightforward. The bread machine does the heavy lifting on kneading and the first rise, so you get a properly developed dough without the stress of timing everything by hand. Shaping the dough into three smooth balls before the second proof creates that beautiful domed top and a soft, tearable crumb that slices cleanly once fully cooled. Whether you're toasting a thick slice for breakfast or using it as the base for something more indulgent, this loaf delivers bakery-quality results from ingredients you can actually trust.
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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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