Turmeric Free Bread Machine Brioche
Rich, pillowy, and impossibly buttery, this bread machine brioche is the kind of loaf that makes your kitchen smell like a Parisian bakery. The dough comes together with whole milk, eggs, sugar, and a generous amount of softened butter worked in gradually during the knead cycle — that slow butter incorporation is what gives brioche its signature tender, feathery crumb. Your bread machine does the heavy lifting for the first rise, so you can walk away while the magic happens. Once the dough has doubled, you shape it into three smooth balls, nestle them into a loaf pan, and let them proof until they crown beautifully above the rim. A simple egg yolk and milk wash before baking delivers that deep chestnut glaze that makes this loaf look as good as it tastes. For anyone navigating spice sensitivities or avoiding anti-inflammatory additives that sneak into store-bought enriched breads, this recipe is refreshingly straightforward — every ingredient is exactly what it says it is. Slice it thick while still slightly warm, or save it for the next morning when the crumb has fully set and it toasts to golden perfection.
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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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