Pregnancy Friendly Bread Machine Brioche
Rich, pillowy, and deeply buttery, this brioche is the kind of bread that makes any meal feel like a special occasion. The bread machine does the heavy lifting on the kneading, which is genuinely helpful when energy levels aren't always cooperating. Every ingredient here is straightforward and easy to source — whole milk, eggs, butter, bread flour — so there's no guesswork about what's going into the loaf. Eggs are fully cooked through during the bake, reaching an internal temperature of 190–195°F, which means you can enjoy every slice with complete peace of mind. The three-ball shaping method gives the finished loaf that gorgeous, pull-apart crown that looks like it came straight from a bakery. A glossy egg-wash finish and a deep chestnut crust make it almost too pretty to cut into — almost. Toasted with a little butter or served alongside a bowl of soup, this loaf is pure comfort from start to finish.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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