Rye Free Bread Machine Brioche

Total time3 hr 55 min

Prep time25 min

Cook time30 min

Brioche is one of those breads that feels almost impossibly luxurious — rich, pillowy, and golden with a tender crumb that practically melts on your tongue. This version is built entirely on bread flour, eggs, butter, and a handful of pantry staples, so there's no rye or rye-adjacent grain anywhere in the formula. That matters more than you might think, since many store-bought enriched breads and even some specialty loaves sneak in rye flour for flavor or texture. Here, the bread machine does the heavy lifting on the notoriously tricky butter-incorporation step, making what is usually a workout of a dough surprisingly approachable at home. The slow addition of softened butter during the knead cycle is the real secret — it transforms a shaggy, greasy mess into a smooth, supple dough that bakes into a beautifully domed loaf with a deep chestnut crust. A quick egg-wash finish gives it that glossy, bakery-worthy shine before it ever hits the oven. Slice it thick for French toast, pull it apart warm with a little extra butter, or use it as the base for the most indulgent sandwich you've ever made.

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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
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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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