High Fructose Corn Syrup Free Bread Machine Brioche
Brioche is one of those breads that feels almost impossibly luxurious — golden, pillowy, and rich with butter and eggs — and this bread machine version makes it genuinely achievable at home. Store-bought brioche and enriched breads are notorious for sneaking in corn syrup or high-fructose sweeteners to extend shelf life and boost browning, so baking your own is really the only way to know exactly what's in every slice. Here, the sweetness comes entirely from a modest measure of plain granulated sugar, and every other ingredient is a straightforward pantry or dairy staple with nothing hidden in the label. The bread machine handles the heavy lifting of the initial knead, and the slow butter incorporation — adding softened cubes a little at a time — is what gives the crumb that signature tender, feathery pull. Three dough balls nestled into a loaf pan create a beautiful crown as they proof and bake, and the egg yolk wash delivers that deep chestnut finish you'd expect from a proper bakery loaf. Let it cool long enough for the crumb to set, then slice into it for toast, French toast, or just a thick slab with good butter — it's the kind of bread that makes the whole effort feel completely worth it.
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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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