Mustard Free Bread Machine Brioche
Rich, pillowy, and impossibly buttery, this brioche is the kind of bread that makes you feel like a serious baker the moment it comes out of the oven. The golden, domed crust and soft, pull-apart crumb are everything you want from a classic French-style loaf — and the bread machine does the heavy lifting on the notoriously tricky butter-incorporation step. For anyone navigating mustard sensitivities, store-bought enriched breads can be a minefield, since mustard flour and mustard seed extract show up in commercial doughs as emulsifiers and flavor enhancers. This recipe keeps things beautifully straightforward: whole milk, eggs, sugar, salt, bread flour, yeast, and a generous amount of unsalted butter — nothing hidden, nothing unnecessary. The slow, gradual addition of softened butter during the knead cycle is what gives brioche its signature tender, almost cake-like texture, and watching the dough transform from shaggy to silky is genuinely satisfying. A glossy egg wash before baking delivers that deep chestnut color that makes the finished loaf look like it came straight from a Parisian boulangerie. Slice it thick for French toast, serve it alongside soup, or honestly just eat it warm with a little extra butter — it earns every minute of the process.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!