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–+ servings
Square photo of partially sliced brioche bread.
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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!
Course bread
Cuisine American
Diet Vegetarian
Keyword bread machine
Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Refrigeration 1 day
Total Time 2 hours 40 minutes
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
US Customary - Metric

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