Bread Machine Brioche
Indulge in the rich, buttery goodness of homemade Bread Machine Brioche – a French classic brought to life with ease! This recipe perfectly combines the convenience of a bread machine with the elegance of traditional brioche, creating a soft, pillowy bread with a tender crumb and signature golden crust. Made with simple pantry staples like whole milk, eggs, and all-purpose flour, and elevated by the richness of unsalted butter and a touch of sugar, this brioche is a versatile delight. Whether shaped into a loaf or soft rolls, it’s perfect for breakfast with jam, as a base for decadent French toast, or served alongside savory dishes. With minimal hands-on prep and step-by-step instructions, this recipe ensures bakery-quality results right in your own kitchen. Perfect for those seeking an easy, foolproof way to master gourmet bread baking!
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Ingredients
- 120 ml Whole milk
- 115 g Unsalted butter
- 3 large Eggs
- 360 g All-purpose flour
- 50 g Granulated sugar
- 5 g Salt
- 7 g Active dry yeast
Directions
Step 1
Cut the unsalted butter into small cubes and let it soften at room temperature.
Step 2
In the bowl of the bread machine, add the ingredients in the following order: whole milk, softened butter, eggs, granulated sugar, salt, and all-purpose flour. Make a small well in the center of the flour and add the active dry yeast.
Step 3
Close the lid of the bread machine and select the Dough cycle. This will usually take 1.5 to 2 hours, depending on your machine.
Step 4
Once the Dough cycle is complete, check the dough; it should be smooth, soft, and slightly sticky. If it feels too wet, sprinkle in an extra tablespoon of flour and knead again. If it's too dry, add a teaspoon of milk.
Step 5
Remove the dough from the machine and place it on a floured surface. Shape the dough into a loaf or divide and shape into smaller rolls, as desired.
Step 6
Place the shaped dough into a greased loaf pan or on a lined baking sheet for rolls. Cover lightly with plastic wrap or a clean kitchen towel and allow it to rise in a warm place for 45–60 minutes or until doubled in size.
Step 7
Preheat the oven to 180°C (350°F). Brush the top of the brioche with an egg wash (1 egg beaten with 1 tablespoon of milk) to give it a shiny finish.
Step 8
Bake in the preheated oven for 25–30 minutes (for a loaf) or 15–20 minutes (for rolls) until golden brown and the internal temperature reaches 88°C (190°F).
Step 9
Remove from the oven and let cool on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | 810.8 grams (810.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2651 |
| Total Fat 120.60g | 155% |
| Saturated Fat 65.00g | 325% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 828mg | 276% |
| Sodium 2253mg | 98% |
| Total Carbohydrate 334.20g | 122% |
| Dietary Fiber 11.20g | 40% |
| Total Sugars 57.30g | |
| Protein 63.60g | 127% |
| Vitamin D 178IU | 888% |
| Calcium 312mg | 24% |
| Iron 20mg | 109% |
| Potassium 944mg | 20% |
Source of Calories