Paraben Free Bread Machine Brioche
Brioche is one of those breads that feels almost impossibly luxurious — golden, pillowy, and rich with butter and eggs in every single bite. The bread machine does the heavy lifting here, handling the long, patient kneading that develops the silky, supple dough that makes brioche so special. Adding the softened butter gradually during the knead cycle is the real trick, coaxing the fat into the dough slowly so you end up with that signature tender, feathery crumb rather than a greasy mess. For anyone navigating parabens in personal care and food products, sticking to whole, unprocessed ingredients like fresh eggs, real butter, milk, and bread flour means you know exactly what's going into every slice — no preservatives, no additives, nothing hidden. The three-ball shaping method gives the finished loaf its beautiful, domed crown, and that egg yolk wash bakes up to a deep, glossy chestnut that looks like it came straight from a bakery window. Let it cool properly before slicing — the crumb is still setting as it rests, and the patience pays off in clean, even slices that are perfect for French toast, sandwiches, or just torn apart warm 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!