Seed Oil Free Bread Machine Brioche
Brioche has a reputation for being fussy, but the bread machine does the heavy lifting here, handling the long butter-incorporation process that would otherwise require a stand mixer and a lot of patience. The ingredient list is beautifully straightforward — bread flour, eggs, whole milk, sugar, salt, and a generous amount of real unsalted butter — with absolutely no vegetable, canola, or other refined seed oils anywhere in sight. That matters more than you might think, since many store-bought enriched breads and even some bakery loaves quietly rely on those oils to cut costs or extend shelf life. Here, the richness comes entirely from butter and eggs, which gives the crumb that signature tender, pillowy pull and a flavor that tastes genuinely luxurious. The dough gets its first rise right inside the machine, then you shape it into three balls, nestle them into a loaf pan, and let them proof until the dough crowns beautifully above the rim. A simple egg yolk and milk wash before baking delivers that deep chestnut crust that makes the finished loaf look like it came from a serious bakery. Let it cool before you slice — if you can manage it — because the crumb sets as it rests and the texture is absolutely worth the wait.
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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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