Pork Free Bread Machine Brioche
Rich, buttery, and impossibly tender, this brioche is the kind of bread that makes you feel like a serious baker without requiring a stand mixer or professional training. The bread machine does the heavy lifting during the kneading phase, which is especially important here because brioche dough needs extended, thorough mixing to develop its signature silky texture. Adding the softened butter gradually — a few cubes at a time — is the key move that transforms a shaggy, greasy mess into a smooth, supple dough that bakes up with a gorgeous, pillowy crumb. Every ingredient in this recipe is naturally free of pork and pork-derived additives, so there's no need to scrutinize labels or swap anything out. The egg wash gives the finished loaf that deep, glossy chestnut crust that looks straight out of a Parisian boulangerie window. Once it comes out of the oven, the hardest part is waiting the full 30 minutes before slicing — but that patience pays off in clean, even slices with a feathery interior that's perfect for French toast, sandwiches, or just eaten warm with a generous smear of 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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