Oats Free Bread Machine Brioche
Rich, pillowy, and golden-brown from a glossy egg wash, this brioche is the kind of bread that makes any occasion feel a little more special. The ingredient list is refreshingly straightforward — bread flour, eggs, butter, milk, sugar, salt, and yeast — so there's nothing hidden to worry about for anyone avoiding oats or oat-derived additives that sneak into so many store-bought enriched breads. 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 the arm workout of hand-kneading. You'll still shape the dough by hand and let it proof until it crowns beautifully above the loaf pan, which is deeply satisfying and not at all difficult. A final brush of egg yolk and milk gives the crust that signature deep chestnut color and a slight sheen that looks genuinely bakery-worthy. Let it cool before you slice — the crumb needs that time to set — but once you do, you'll have a tender, buttery loaf that's perfect for everything from French toast to a simple smear of jam.
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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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