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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Recipe Information
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
Instructions
Cut the unsalted butter into small cubes and let it soften at room temperature.
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.
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.
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.
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.
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.
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.
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).
Remove from the oven and let cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.6 g | 155% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 2253 mg | 98% | |
| Total Carbohydrate | 334.2 g | 122% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 57.3 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 312 mg | 24% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 944 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
