This post may contain affiliate links. All opinions are my own.

Rich, buttery brioche bread with a fraction of the effort? Count me in! This Bread Machine Brioche is so easy to make and delivers an amazing loaf of bread every time. Make this easy recipe once, and you will be hooked!

Sliced loaf of bread machine brioche on a wooden board with a glass jar of jam, a spoon, and a plate holding a stick of butter with a butter knife nearby.

Do you love brioche bread? Our family sure does!

What’s not to love about butter, egg, and sugar-enriched bread?

Making it from scratch is a fun (but time-consuming) process.

The good news is that it is really easy to make using a bread machine.

This simple brioche bread machine recipe produces a fantastic loaf every time. You get all the texture and taste with a fraction of the effort.

Try it once, and you will be hooked! And after you try this, don't miss my bread machine blueberry bread and my bread machine cheese bread. They are both family favorites.

Overhead photo of flour, eggs, water, sugar, salt, yeast, and butter.

Let's Talk Ingredients

Bread flour is key here. Its higher protein content gives the dough strength and helps the loaf rise tall and light. I use King Arthur Bread Flour—it consistently performs well. If you use another brand, check that the protein content is similar.

Bread Machine Yeast (or Instant Yeast) is what you want—no proofing needed.

Tips & Tricks

Use the best quality butter that you can. Typically American butter has a fat content of about 80%, while European-style butter has lower moisture content and increased fat content of 82%. I prefer to use European-style butter when making this bread maker brioche recipe.
Don’t skip the egg wash - this is what creates the signature crust on brioche bread.

Tools Needed to Make

As an amazon associate, I earn from qualifying sales.

Why is My Dough Not Firming Up?

After making this recipe dozens of times myself and getting reviews from numerous readers that it worked beautifully for them, I also had some people say that their dough was too liquidy.

I researched this a bit and found out the key was likely in the flour!

Bread flour (I use King Arthur bread flour) has a significantly higher protein level than regular flour, especially Southern all-purpose flour.

This makes it absorb a lot more liquid! If you use another flour with a lower protein content, the recipe won't work!

For this reason, I recommend you make this recipe only with bread flour that has at least 13% protein.

How to Make Bread Maker Brioche

Butter, egg, and milk in a bread machine. — Add the wet ingredients to your bread machine.

Wet and dry ingredients for bread in the pan of a bread maker. — Then the dry ingredients.

Brioche dough in a bread machine. — Place the pan in your bread machine and process on the dough cycle according to the manufacturer's instructions.

Photo showing wet brioche dough. — This dough will look too wet! Trust the process - it isn't! It will firm up in the fridge.

Wet brioche dough in an orange bowl ready for refrigeration. — Transfer your wet brioche dough to the fridge.

Brioche dough that has been refrigerated overnight. — Refrigerate overnight; the dough will firm up.

Brioche dough cut into two pieces. — Turn out onto a well-floured surface and cut into two pieces.

Brioche dough on a pastry mat sprinkled with flour. — Press each half into a circle.

Brioche dough being folded from the outside to the center. — Fold the edges in.

Brioche bread dough on a pastry mat sprinkled with flour. — This will form a ball.

A ball of brioche ready for the bread pan. — Turn the seam side down, and continue to shape into a ball.

Two small rounds of brioche dough side by side in a bread pan. — Spray your bread pan and place the balls in it.

Overhead photo of brioche bread in a bread pan that has risen and is ready for the oven. — Allow to rise for two hours and then egg wash the dough. Preheat your oven.

Brioche bread dough rising on the proof setting in the oven. — Bake for 35 to 40 minutes.

More Bread Recipes to Try

Want to enjoy fresh bread without heating up the oven? This Ninja Foodi Cornbread is just what you need!
You won’t believe how delicious (and easy) this Rosemary Focaccia Bread is! It works well as an appetizer, side dish, or even to make a sandwich.
Gluten-free bread doesn’t get any better than this Quinoa Bread.
Once you make homemade Bread Machine Hamburger Buns, you will wonder why you ever bought buns at the grocery store!
Looking for a fall quick bread that will get you into the spirit of the season? Cozy up to this Bread Machine Pumpkin Bread.

Partially sliced brioche bread on a cutting board.

If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, Instagram, and PINTEREST to see all my delicious recipes.

Equipment

Ingredients

¼ cup water
3 large eggs at room temperature, beaten
½ cup melted unsalted butter slightly cooled
1 ⅔ cups bread flour I recommend King Arthur Flour
3 tablespoons sugar
1 ¼ teaspoons instant yeast
¾ teaspoon salt
For topping
1 egg beaten

US Customary - Metric

Instructions

Place the water, eggs, butter, bread flour, sugar, yeast, and salt in your bread machine.
Select the dough cycle and hit start. Process the dough according to the manufacturer's instructions.
Transfer the dough to a bowl and cover tightly with plastic wrap. Refrigerate overnight or up to two days.
Turn the dough out onto a well-floured surface. Divide into two.
Press each half into a 4-inch round, and fold the edges into the center until a ball forms.
Turn, seam side down, and continue to form into a ball.
Spray an 8 ½” x 4 ½-inch loaf pan well.
Place the rounds, seam side down, in the loaf plan, pressing the dough into the corners.
Let rise for 2 hours. Preheat the oven to 350° F.
Beat the remaining egg with a tablespoon of water and add a pinch of salt. Brush on top of the bread.
Bake for 35 to 40 minutes, until the internal temperature is 190 degrees. Let cool in the loaf pan for 15 minutes, and then allow to cool completely on a wire rack before slicing.

Notes

Storage

Brioche is best eaten fresh. Leftovers can be kept for about three days.

You can store the bread in the freezer for up to three months. I prefer to store it in slices, but you can also store the whole loaf.

For a great way to use slightly stale brioche, try using it in stuffing, bread pudding, or to make French toast.

Nutrition

Filed Under:

Bread and Muffin Recipes Bread Machine Christmas Recipes Easter Recipes Thanksgiving Recipes Valentine's Day Recipes Vegetarian Recipes

Comments