Lupin Free Bread Machine Brioche
Brioche is one of those breads that feels almost impossibly luxurious — rich, pillowy, and golden with a crumb so tender it practically melts. This version leans on a short, carefully curated ingredient list: bread flour, eggs, butter, milk, sugar, salt, and yeast. That simplicity is actually great news if you're navigating flour blends that sometimes sneak in unexpected legume-based additives, because every ingredient here is exactly what it says it is. The bread machine does the heavy lifting on the notoriously tricky butter-incorporation step, gradually working those softened cubes into a smooth, supple dough without the arm workout. After the machine completes its dough cycle, you shape the risen dough into three balls, nestle them into a loaf pan, and let them proof until they crown beautifully above the rim. A quick egg wash before baking gives the finished loaf that signature deep chestnut color that makes it look like it came straight from a bakery window. Slice it warm for breakfast, use it for the most indulgent French toast of your life, or just eat it with butter — no justification needed.
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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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