Peanut Free Bread Machine Brioche
Brioche is one of those breads that feels almost impossibly luxurious — golden, feathery, and rich with butter in every single bite. The bread machine does the heavy lifting here, handling the long, intensive knead that develops that signature silky dough without you having to break a sweat. The trick is adding the softened butter gradually during the knead cycle, letting it fully absorb so the dough transforms from shaggy and greasy into something smooth and supple. Three dough balls nestled side by side in the loaf pan create that beautiful domed crown, and the egg yolk wash gives the crust a deep chestnut finish that looks genuinely bakery-worthy. Store-bought brioche can be a minefield of shared-facility warnings, so making it from scratch with straightforward pantry staples — flour, eggs, butter, milk — puts you fully in control of what goes into the loaf. Let it cool before you slice it (the crumb really does need that time to set), then enjoy it toasted, as French toast, or honestly just torn apart 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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