Mushroom Free Bread Machine Brioche
Rich, pillowy, and impossibly buttery, this brioche is the kind of bread that makes any morning feel like a special occasion. The bread machine does the heavy lifting on kneading — which is genuinely important here, since working all that butter into the dough properly is what gives brioche its signature tender, feathery crumb. Adding the softened butter gradually during the knead cycle is the key move, letting the dough absorb each addition before the next goes in. The result is a beautifully domed loaf with a deep chestnut crust and a soft, golden interior that slices cleanly once it's had time to cool. For anyone navigating a diet that rules out fungi-based ingredients, this recipe is naturally a great fit — every ingredient is a straightforward pantry or dairy staple with no hidden extras to second-guess. It's equally at home sliced thick for French toast, served alongside jam and good coffee, or just eaten warm from the rack with a little extra butter melting into 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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