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–+ servings
close up of brioche loaf with two slices cut.
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Bread Machine Brioche Loaf

This slightly sweet, buttery brioche is perfect for sandwiches, toast, or even French toast. With a soft crumb and rich flavor, it’s a versatile loaf you’ll love making in your bread machine. I typically double this when baking in my machine and make a 2-pound loaf. Makes a 1 pound loaf.
Prep Time10 minutes
Cook Time2 hours 50 minutes
Total Time3 hours
Course: Bread
Keyword: bread machine brioche loaf
Servings: 12 slices
Calories: 120kcal
Author: Katie

Equipment

  • Bread machine

Ingredients

  • 1 ½ cups bread flour
  • 2 tablespoons sugar (see sweetness note)
  • ½ teaspoon salt
  • 1 ½ teaspoons instant yeast
  • 1 ½ large eggs (1 whole egg + 1 egg yolk; save the egg white for optional egg wash)
  • 2 tablespoons milk
  • 5 tablespoons unsalted butter (softened and cut into pieces)
  • 3 tablespoons warm water 110°F

Instructions

  • Layer Ingredients. Add the ingredients to your bread machine pan in this order: water, milk, whisked egg and yolk, sugar, salt, and flour. Place the butter pieces on top of the flour. Make a small indentation in the flour and add the yeast.
    ingredients layered in bread machine.
  • Select Cycle. Set your bread machine to the “Basic” or “Sweet” bread setting, with a light or medium crust option, and start the machine.
  • Monitor Dough. After a few minutes of kneading, check the dough’s consistency. It should form a soft, smooth ball. If it’s too sticky, add a teaspoon of flour; if it’s too dry, add a teaspoon of water.
  • Optional Egg Wash. Save the leftover egg white and lightly whisk it. When the machine signals the beginning of the bake cycle (usually after the final rise), gently brush the egg wash on top of the dough for a shiny, golden crust. This step is optional and just for appearance—the loaf will still taste great without it!
    baked brioche loaf in bread machine with golden brown crust.
  • Finish and Cool. When the cycle is complete, carefully remove the loaf from the machine and let it cool on a wire rack before slicing.

Notes

  • Sweetness Note: This recipe uses 2 tablespoons of sugar, giving the bread a pleasant, subtle sweetness. You can adjust the sugar amount to your taste:
    • 1 tablespoon for a very mild sweetness (more traditional brioche flavor)
    • 2 tablespoons for a noticeable sweetness (suitable for both sandwiches and toast)
    • 3 tablespoons for a slightly sweet bread (great for French toast or pairing with jam)
  • If you choose to double the recipe, just use 3 whole eggs.

Nutrition

Calories: 120kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 108mg | Potassium: 43mg | Fiber: 1g | Sugar: 2g | Vitamin A: 180IU | Vitamin C: 0.004mg | Calcium: 11mg | Iron: 0.3mg