Soy Free Bread Machine Brioche

Total time3 hr 55 min

Prep time25 min

Cook time30 min

Rich, buttery, and impossibly tender, this brioche is the kind of bread that makes you want to clear your whole afternoon just to slice into it. The bread machine does the heavy lifting on kneading, which is genuinely the trickiest part of brioche — getting all that butter fully incorporated into a smooth, supple dough takes patience, and the machine handles it beautifully while you go about your day. The ingredient list is refreshingly straightforward: bread flour, eggs, whole milk, sugar, salt, butter, and yeast. No emulsifiers, no fillers, no additives hiding in a store-bought loaf — just real, whole ingredients you can actually read. For anyone navigating soy sensitivities, that simplicity matters enormously, since commercial enriched breads and brioche-style loaves almost always sneak in soy lecithin or soy-based dough conditioners. The three-ball shaping method gives the finished loaf that classic domed crown, and the egg wash bakes up to a deep, glossy chestnut that looks genuinely bakery-worthy. Let it cool the full thirty minutes before slicing — the crumb sets up into something pillowy and rich that's worth every minute of the wait.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!