Macadamia Free Bread Machine Brioche
Rich, pillowy, and golden-brown from a glossy egg wash, this brioche is the kind of loaf that makes a weekend morning feel genuinely special. The bread machine does the heavy lifting on kneading, which is a real advantage when you're working butter into an enriched dough — it takes patience, but the machine handles it beautifully while you go about your day. Softened butter is added gradually during the knead cycle, transforming a shaggy, rough dough into something smooth, supple, and almost silky. The result is a tender, slightly sweet crumb with that signature brioche richness that tastes incredible whether you're slicing it for French toast or just eating it warm with a little jam. Store-bought enriched breads can be a minefield of unexpected add-ins and shared production lines, so baking your own means you know exactly what went into every slice. The three-ball shaping method gives the finished loaf a beautiful, pull-apart crown, and that deep chestnut crust is as stunning as anything you'd find at a bakery. Let it cool the full thirty minutes before slicing — the crumb is worth the wait.
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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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