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    Home » Appliance » Bread Machine

    Bread Machine Brioche

    5 from 14 votes
    Posted November 4, 2022 by Wendy Polisi

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

    Jump to Recipe Print Recipe

    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!

    Partially sliced brioche bread on a cutting board with jam and butter next to it.

    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!   

    Ingredients 

    Overhead photo of flour, eggs, water, sugar, salt, yeast, and butter.
    • Water:  Use room temperature water, preferably filtered water.
    • Eggs:  Make sure you use large eggs and allow them to come to room temperature before using..
    • Butter:  Use unsalted butter and be sure to melt it and slightly cool it before adding it to the bread machine.
    • Bread flour:  Bread flour has a higher protein content than all-purpose flour.  This adds strength to the dough and helps to create a high loaf.
    • Sugar:  Adds a touch of sweetness to the bread.
    • Instant yeast:  This type of yeast does not require proofing in warm water before use. You will often see it labeled bread machine yeast.
    • Salt:  Balances out the sweetness from the sugar and enhances the flavor of the bread.

    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.

    Frequently Asked Questions 

    What makes a brioche different from most bread?

    One key difference is the use of eggs and butter in the dough, which gives brioche a richer and softer texture.

    Additionally, brioche can be shaped into elaborate forms and sometimes even includes added ingredients like chocolate or fruit. It is also traditionally sweetened, making it a popular choice for desserts or breakfast pastries.

    However, it can also be used in savory dishes, such as in sandwiches or served alongside the main course.

    Is brioche better with bread flour or all-purpose flour?

    For this bread machine brioche dough, bread flour works best.  If you use all-purpose flour, the dough will be too moist and not come together as well.

    Tools Needed to Make 

    As an amazon associate, I earn from qualifying sales.

    • Bread Machine
    • Instant-Read Thermometer
    • Cooling rack
    • 1 ½ pound bread pan

    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 like to store it in slices, but you could store the whole loaf too.

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

    How to Make Bread Maker Brioche

    The first step is to add the water, eggs, butter, bread flour, sugar, yeast, and salt to the bread pan of your bread machine. 

    Make sure that all of the ingredients are added to the bread machine pan in the correct order, as each one serves a specific purpose in the baking process. 

    Butter, egg, and milk in a bread machine.
    Wet and dry ingredients for bread in the pan of a bread maker.

    Next, select the dough cycle and hit start.

    The dough will then begin to form and will need to be processed according to the manufacturer's instructions.  

    Remember - every bread machine is a little different, so make sure you read your user's manual.

    Making the dough generally takes about two hours. 

    Brioche dough in the pan of a bread machine.
    A white bowl with bread dough that has risen in the refrigerator.

    Once the dough is finished in the bread machine, it should be transferred to a bowl and covered tightly with plastic wrap.  Don’t worry if it looks really soft and not at all like bread dough now.  That is completely normal.

    It needs to be refrigerated overnight or for up to two days.  Don’t skip the time in the refrigerator - this is an important part of the process.

    Brioche dough cut into two pieces.
    Brioche dough on a pastry mat sprinkled with flour.

    When you're ready to bake the bread, remove it from the fridge and turn it out onto a well-floured surface.

    Divide it into two equal pieces - each of these will be half of your brioche loaf.

    Brioche dough being folded from the outside to the center.
    Brioche bread dough on a pastry mat sprinkled with flour.

    Press each half into a 4-inch round shape and fold the edges into the center until a ball forms. 

    Turn the dough over so that the seam side is down, and continue to shape it into a ball.

    Then, spray an 8 ½” x 4 ½-inch loaf pan with cooking spray and place the rounds inside, seam side down. 

    A ball of brioche ready for the bread pan.
    Two small rounds of brioche dough side by side in a bread pan.

    Press the dough into the corners of the pan so that it forms an even shape.

    Let it rise for another two hours in a warm space.  I recommend using the proofing cycle in your oven if you have one.

    Preheat your oven to 350 degrees Fahrenheit.

    Brioche bread dough rising on the proof setting in the oven.
    Overhead photo of brioche bread in a bread pan that has risen and is ready for the oven.

    Beat one egg with a tablespoon of water and add a pinch of salt. 

    Brush this mixture on top of the bread and bake for about 35 to 40  minutes or until golden brown and the internal temperature is 190° F.

    Let it cool in the loaf pan, and then turn out the bread onto a wire rack to cool completely.

    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, TWITTER, Instagram, and PINTEREST to see all my delicious recipes.
    Square photo of partially sliced brioche bread.
    Print Recipe
    5 from 14 votes

    Bread Machine Brioche

    Baking bread is a delicious and rewarding experience, but it can be time-consuming. With a bread machine, you can have fresh-baked brioche in no time!
    Prep Time20 mins
    Course: bread
    Cuisine: American
    Diet: Vegetarian
    Keyword: bread machine
    Servings: 16
    Calories: 125kcal
    Author: Wendy Polisi

    Equipment

    • Bread Machine

    Ingredients

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

    Instructions

    • Place the water, eggs, butter, bread flour, sugar, yeast, and salt in your bread machine.
      Butter, egg, and milk in a bread machine.
    • Select the dough cycle and hit start. Process the dough according to the manufacturer's instructions.
      Wet and dry ingredients for bread in the pan of a bread maker.
    • Transfer the dough to a bowl and cover tightly with plastic wrap. Refrigerate overnight or up to two days.
      A white bowl with bread dough that has risen in the refrigerator.
    • Turn the dough out onto a well-floured surface. Divide into two.
      Brioche dough cut into two pieces.
    • Press each half into a 4-inch round, and fold the edges into the center until a ball forms.
      Brioche dough being folded from the outside to the center.
    • Turn, seam side down, and continue to form into a ball.
      A ball of brioche ready for the bread pan.
    • Spray an 8 ½” x 4 ½-inch loaf pan well.
      Bread pan sprayed with cooking spray.
    • Place the rounds, seam side down, in the loaf plan, pressing the dough into the corners.
      Two small rounds of brioche dough side by side in a bread pan.
    • Let rise for 2 hours. Preheat the oven to 350° F.
      Brioche bread dough rising on the proof setting in the oven.
    • Beat the remaining egg with a tablespoon of water and add a pinch of salt. Brush on top of the bread.
      Overhead photo of brioche bread in a bread pan that has risen and is ready for the oven.
    • 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.
      Overhead photo of brioche bread in a bread pan.

    Nutrition

    Calories: 125kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 126mg | Potassium: 39mg | Fiber: 1g | Sugar: 2g | Vitamin A: 237IU | Vitamin C: 0.003mg | Calcium: 10mg | Iron: 0.3mg

    Filed Under:

    Bread and Muffin RecipesBread MachineChristmas RecipesEaster RecipesThanksgiving RecipesValentine's Day RecipesVegetarian Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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    1. Eveline

      November 07, 2022 at 8:58 pm

      Hi Wendy .. love your recipes.
      For this one, what kind of flour? Gluten-free?

      Thanks

      Reply
      • Wendy Polisi

        November 07, 2022 at 9:13 pm

        Thanks so much!

        I use regular bread flour for this one. I haven't tried it with gluten-free flour, so I can't say that it would work.

        Reply

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