Nutmeg Free Bread Machine Brioche
Rich, pillowy, and golden-brown from a glossy egg wash, this brioche is the kind of bake that makes your kitchen smell like a Parisian boulangerie. The ingredient list is beautifully straightforward — bread flour, eggs, sugar, salt, and a generous amount of butter — so there's nothing hidden to worry about for anyone avoiding warm spices like nutmeg that often sneak into enriched bread recipes. The bread machine does the heavy lifting on the notoriously tricky butter-incorporation step, gradually working all ten tablespoons into a smooth, supple dough without the arm workout. After a long, lazy proof, the three dough balls bake into a loaf with a tender, feathery crumb and a deep chestnut crust that looks genuinely impressive. Letting it cool for a full thirty minutes before slicing is the hardest part, but it's worth every second — the crumb sets into something truly special. Slice it thick for French toast, pull it apart at the table, or just eat it warm with a little extra butter.
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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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