Brioche Loaf ( Bread Maker Method)

Brioche is one of those breads that feels like a little luxury: soft, rich, and gently sweet. Whether you’re baking it from scratch or letting the bread maker do the work, this loaf brings comfort and warmth to any table.

Brioche Loaf ( Bread Maker Method)

Course: Aperitives, Dessert, BreakfastDifficulty: Easy

Servings

10

slices

Prep time

10

minutes

Calories

300

kcal

Ingredients

• 3 cups bread flour (or all-purpose)

• ¼ cup sugar
  

• 1 tsp salt
  

• 2¼ tsp active dry or instant yeast
  

• 3 large eggs (room temperature)
  

• ½ cup (120 ml) warm milk
  

• ½ cup (115 g) unsalted butter, softened (cut into pieces)
  

Directions

• Add ingredients to the bread maker pan in the following order:
  Warm milk, eggs, sugar, salt
  Flour to cover liquids
  Yeast on top (avoid contact with salt/sugar initially)
• Set the machine on “Dough” or “Sweet bread” cycle. If your machine has a mix-in alert around 10 min in, add the butter in pieces then
• After cycle finishes, for a finished loaf: let machine bake and then open lid, allow to cool ~5–10 min, then remove loaf and cool fully on a rack
• After baking, let the loaf cool for a while in the pan (with lid open on machine) to keep crust crisp but center moist

Notes

• Delicious plain, toasted, or used in French toast, sandwiches, or bread pudding.
  Store at room temperature wrapped in plastic or airtight container—best within 3 days.
  Freeze for longer storage (up to 3 months); thaw at room temperature or warm gently before serving

There’s a simple kind of joy in watching dough rise, in the way the scent of warm bread fills a kitchen, and in slicing into a loaf you made from start to finish. Brioche is a reminder that slow moments often yield the sweetest rewards. However you serve it—fresh with jam, toasted with butter, or folded into something special—we hope this recipe finds a place in your home and your hands. Happy baking.