Tree Nut 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 cycle handles the kneading while you slowly incorporate softened butter cube by cube, coaxing the dough into that signature silky, supple texture that brioche is famous for. Three smooth dough balls nestled side by side in a loaf pan give the finished loaf its beautiful, pull-apart crown, and a glossy egg wash brushed on just before baking delivers that deep chestnut color straight out of a Parisian boulangerie. For anyone navigating tree nut allergies, store-bought enriched breads can be a minefield of shared-facility warnings and mystery ingredients — this recipe keeps things clean and straightforward with whole milk, eggs, bread flour, butter, and yeast. Nothing hidden, nothing unnecessary. The result is a rich, pillowy loaf that's just as good sliced thick for French toast as it is torn apart warm with a little extra butter melting into the crumb. Let it cool the full thirty minutes if you can — though that might be the hardest part of the whole recipe.
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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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