Seeds Free Bread Machine Brioche
Rich, pillowy, and impossibly tender, this bread machine brioche is the kind of loaf that makes any morning feel like a special occasion. The magic comes from a generous amount of softened butter worked slowly into the dough during the knead cycle, giving the crumb that signature feathery, pull-apart texture brioche is famous for. Because the ingredient list is beautifully straightforward — flour, eggs, milk, butter, sugar, salt, and yeast — there's nothing hiding in this recipe that could trip up anyone avoiding seeds. No poppy, no sesame, no flax, no sunflower; just pure, classic enriched dough from start to finish. The bread machine does the heavy lifting on kneading and the first rise, so you're mostly just shaping three smooth dough balls and letting them proof until they crown gloriously above the pan. A simple egg yolk and milk wash before baking gives the top that deep, glossy chestnut finish you'd expect from a bakery window. Slice it thick once it's cooled, and try not to eat the whole loaf in one sitting.
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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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