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Reviewed: Jun. 16, 2008

Loved this recipe! instead of making a challah like loaf, i made little rolls shaped like traditional brioche. To do this, i set aside a sixth of the dough. The rest of the dough i divided into 12 pieces, rolled into balls, and then put in a cupcake/muffin pan. I split the sectioned dough into 12 pieces, rolling each of the pieces into a small ball. I then made an indent on top of the rolls and put a small ball in each. I baked these 17 minutes instead of 20 and they came out perfectly. Thanks for the recipe!

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MissCheerio

	Cooking Level: Intermediate
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Reviewed: Apr. 20, 2008

This was good. I added more yeast and more sugar and I still thought I could have added more of it.

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Laura

	Cooking Level: Beginning
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Reviewed: Apr. 1, 2008

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.

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the allrecipes staff

	Home Town: Seattle, Washington, USA
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Reviewed: Mar. 31, 2008

I made this following the recipe exactly and after having never made brioche before. The recipe doesn't mention that you need to let it rise for a couple of hours and therefore, my brioche was a total disaster.

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dlw545


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Reviewed: Feb. 8, 2008

As the recipe stands, I'd give it 4 stars, but with the alterations suggested by other reviewers, it ws a 5. As suggested, I increased the yeast, sugar (nearly doubled,) and added a pinch more salt. The center of the braid was a bit doughy when baked per the diretions, but I had some difficulty rolling the strips so may have made them too thick (the braid was about 14" long). Delicious served with pulled pork on top. The slightly sweet bread compliments the smokey, BBQ flavor of the pork.

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Bakette

	Cooking Level: Intermediate Home Town: Lincoln, Nebraska, USA
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Reviewed: Jan. 5, 2008

FANTASTIC!!!! I've been looking for this exact dough recipe for years!! And finally....success!! What a wonderfully tender dough! I used this dough to make sticky buns and they were by far the best homemade sticky buns I have ever eaten. Even my husband says that they rival those you can find in a great bakery. I look forward to making this dough plain to make breakfast rolls that cream cheese & jam can be spread on. Very versitile and yummy!! You won't be disapointed!! The bread machine makes this especially easy to prepare!

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joshtymom

	Cooking Level: Expert Living In: Steelton, Pennsylvania, USA
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Reviewed: Apr. 15, 2007

This is a great recipe to mix in breadmaker and then braid by hand. The extra dry yeast definitely helps and a teaspoon of salt also improves the balance.

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cyril


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Reviewed: Mar. 28, 2007

Too eggy to eat plain but made a great bread pudding.

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OCEANVIXEN79

	Cooking Level: Intermediate Home Town: Crownsville, Maryland, USA Living In: Fort Worth, Texas, USA
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Reviewed: Dec. 16, 2006

I also increased the sugar and yeast and added a little cinnamon and nutmeg to the dough. It was quite good.

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Lady Sparrow

	Cooking Level: Beginning
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Reviewed: Jan. 22, 2005

too eggy tasting for me, although my husband liked the texture.

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alicats


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Reviewed: Jan. 30, 2004

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!

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GRADYSMOM

	Home Town: Provo, Utah, USA
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Reviewed: Dec. 26, 2003

change 1/2 teaspoon to 2 teaspoons active dry yeast

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FRANAL


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Reviewed: Sep. 11, 2003

Great recipe for Breadmaker, makes brioche soooo easy. I did increase the Yeast slightly and added very finely grated Lemon Zest. Makes a wonderful Tea Bread!

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BEACHBUNNY101


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Reviewed: Jul. 20, 2003

Takes a while to make, but tastes delightful!

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Reviewer:

DRINKME


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