Sesame Free Bread Machine Brioche
Rich, pillowy, and golden-brown, this bread machine brioche is the kind of loaf that makes a weekend morning feel genuinely special. The crumb is impossibly tender thanks to a generous amount of butter worked slowly into the dough during the knead cycle — a classic enriched-dough technique that the bread machine handles beautifully with minimal hands-on effort. For anyone navigating sesame-free eating, store-bought brioche and enriched breads can be a minefield of shared equipment warnings and unexpected seed toppings, so baking your own is the cleanest solution. Every ingredient here is straightforward — milk, eggs, sugar, bread flour, butter, and yeast — so you know exactly what's going into the loaf. The three-ball shaping method gives you that gorgeous domed top and makes slicing into even portions a breeze. A glossy egg-wash finish deepens the color to a deep chestnut brown that looks like it came straight out of a bakery window. Let it cool just long enough for the crumb to set, then slice thick and enjoy it plain, toasted, or layered with your favorite toppings.
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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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