Spice Free Bread Machine Brioche
Buttery, golden, and impossibly tender, this brioche is the kind of bread that makes people think you spent the whole day in the kitchen — when really your bread machine did most of the heavy lifting. The dough comes together with just a handful of pure, simple ingredients: milk, eggs, sugar, salt, bread flour, yeast, and a generous amount of butter worked in gradually for that signature rich, pillowy crumb. There are no hidden seasonings, no spice blends, and nothing that could sneak in unwanted heat or aromatic compounds — just clean, wholesome baking at its most satisfying. The bread machine handles the notoriously tricky brioche kneading process, making it far more approachable than the traditional stand-mixer method. After a second proof, the three dough balls rise into a beautifully crowned loaf that bakes to a deep chestnut brown with a glossy egg-wash finish. Sliced warm with a little extra butter or used as the base for an indulgent French toast, this loaf delivers pure, unapologetic comfort without a single ingredient that could cause concern.
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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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