Turkey Free Bread Machine Brioche
Rich, pillowy, and impossibly buttery, this brioche is the kind of bread that makes you feel like a serious baker even if you're just pressing a button on a machine. The dough is built around eggs, whole milk, and a generous amount of softened butter worked in gradually during the knead cycle, which gives the finished loaf that signature tender, feathery crumb. Letting the bread machine handle the heavy lifting — the mixing, the kneading, the first rise — means you get bakery-quality results without standing at a counter for an hour. Once the dough cycle finishes, you shape the dough into three smooth balls, nestle them into a loaf pan, and let them proof until they crown beautifully above the rim. A quick egg yolk and milk wash before baking is what delivers that deep, glossy chestnut crust that looks almost too good to slice. There's no poultry of any kind anywhere in this recipe — just pure, classic French-style enriched bread made entirely from pantry staples and dairy. Slice it thick while it's still slightly warm, or save a few pieces for the most indulgent French toast of your life.
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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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