Pistachio Free Bread Machine Brioche
Rich, pillowy, and impossibly buttery, this brioche is the kind of bread that makes a weekend morning feel genuinely special. The bread machine does the heavy lifting on the notoriously tricky enriched dough, working all that softened butter in gradually until the crumb turns silky and smooth. Every ingredient here is straightforward — milk, eggs, flour, butter, sugar, yeast — so there's no need to scan labels or stress about hidden nut ingredients sneaking into your loaf. The three-ball shaping method gives the finished loaf that classic domed crown, and the egg wash bakes up to a gorgeous deep chestnut that looks like it came straight from a bakery window. Brioche can feel intimidating, but this method breaks it into manageable steps that are genuinely hard to mess up. Let it cool the full thirty minutes before slicing — the crumb is still setting and the patience pays off in clean, tender slices perfect for French toast, sandwiches, or just eaten 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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