Legume Free Bread Machine Brioche

Total time3 hr 55 min

Prep time25 min

Cook time30 min

Rich, pillowy, and impossibly tender, this brioche is the kind of bread that makes you feel like a serious baker the moment you pull it from the oven. The deep chestnut crust and buttery, cloud-soft crumb are everything you want from a classic French-style loaf. Every ingredient here is straightforward — milk, eggs, flour, butter, sugar, salt, and yeast — so there's nothing hidden to worry about for anyone avoiding legumes, which can sneak into commercial breads through soy-based emulsifiers, soy flour, or pea protein additives. Your bread machine does the heavy lifting on the knead, which is genuinely important for brioche since working that much butter into the dough by hand is a workout. The three-ball shaping method gives the finished loaf its gorgeous, pull-apart crown, and the egg wash delivers that glossy, bakery-worthy finish. Let it cool the full thirty minutes before slicing — the crumb is still setting, and the patience pays off in clean, beautiful slices perfect for French toast, sandwiches, or just eaten warm with a little extra butter.

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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
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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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