Make it easier by starting the dough in the bread machine, then roll it out and shape it into a plaited loaf or small rolls.
change 1/2 teaspoon to 2 teaspoons active dry yeast - 10 Sep 2000 (Review from Allrecipes US | Canada)
We have updated this recipe to include a second rising time after the loaf is formed. We have also added ingredients for the egg wash to the ingredient list. - 01 Apr 2008 (Review from Allrecipes US | Canada)
I used this brioche recipe to make a recipe from the food network show Barefoot Contessa called Summer Pudding. I made the brioche twice and found that I preferred using a little more sugar and 2 teaspoons of yeast. For the summer pudding, I made a syrup with a couple packages of fresh frozen mixed berries, water, corn starch and brandy extract, then layered it with slices of de-crusted brioche, weighted it and set it overnight. The results were spectacular! I served this at my neice's baby blessing reception to rave reviews. Since the majority of the moisture in the dough comes from fat, the brioche makes the pudding rich and utterly delicious. I wouldn't recommend eating brioche plain, but in a dessert or with a stew, amazing! Great job, Linda! - 18 Oct 2003 (Review from Allrecipes US | Canada)