Nightshade Free Bread Machine Brioche
Rich, pillowy, and impossibly buttery, this brioche is the kind of bread that makes you want to clear your whole afternoon just to eat a warm slice. Every ingredient here — milk, eggs, sugar, butter, flour, yeast — is naturally free of nightshades, so there's no label-scanning or ingredient-swapping required. The bread machine does the heavy lifting on the notoriously tricky butter-incorporation step, slowly working those softened cubes into a smooth, supple dough without any of the hand-kneading frustration that classic brioche is known for. 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 simple egg yolk and milk wash gives the finished loaf that signature deep chestnut color and a glossy, bakery-worthy top. The result is a tender, golden loaf with a soft, pull-apart crumb that works just as well for French toast as it does sliced thick and eaten plain with a little extra butter.
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!