Reviewed: Nov. 24, 2009

YUM!!! This was tender, buttery, delicious! I'm a total novice, and it was easy to make. I plan to give these out for Christmas presents along with some special preserves. I've been using this site for years, and this is the first time I've ever reviewed a recipe. I HAD to! It's awesome!!!! I can't wait until tomorrow, when I can use it for french toast. Thanks SO much for the great recipe!

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cindyw

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Reviewed: Oct. 25, 2009

I really liked this as did my family. I read the reviews and decided to use 1 pkg of yeast, tsp of salt and doubled the sugar. I then made it into one big loaf. Here is where I ran into problems (my own). I really should have divided the dough into two loaves because I had a HUGE loaf of bread. I baked it for a total of 35 minutes having covered it with foil after 20. I also used my kitchenaid to mix this. Again, very good and I will make it again!

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Joyce

Cooking Level: Expert

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Reviewed: Sep. 26, 2009

Lovely soft bread with thick crisp crust!

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BakingDiva

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Reviewed: Jun. 25, 2009

Fabulous! Added 2tsp yeast and double the sugar as others suggested. Let rise over an hour before putting in oven. I put this in a tall baking dish which I use for casseroles to cook. If you do this, put a pan on rack above and below to prevent burning. (more info on this Beautiful crusty topped brioche with perfect center. Not too sweet at all. I will make this again and again.

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emmaoforange

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Reviewed: Mar. 2, 2009

I followed this to a T. It never rose. Too hard and crusty, but still raw inside..I give it 3 stars, bc maybe it was me

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Melina

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Atascadero, California, USA

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Reviewed: Feb. 4, 2009

I just tried a piece of this moments after it came out of the oven and it's heavenly! I can only hope that it will hold up until breakfast tomorrow.

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Teri

Cooking Level: Expert

Home Town: Kelowna, British Columbia, Canada

Living In: Red Deer, Alberta, Canada

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Reviewed: Jan. 31, 2009

This bread is the one I make all the time now. I like it a little sweeter, so I increased the sugar to 1/3 cup and use 1 full packet of active dry yeast. This recipe makes a VERY large loaf, so I just cut the dough in half and then make two braided loaves from it. Excellent brioche. You must try it.

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Linda Lane

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Reviewed: Jan. 10, 2009

This was an awesome hit at New Years. I made this bread, then my husband made french toast out of it. WOW! I received a bread machine as a gift and there were very few recipes listed so I went on line to find some. This is a great website and I have not found a bad recipe yet!

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docswife

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Reviewed: Jan. 9, 2009

I made this recipe with the alterations others suggested, but think this recipe would be good with less sugar and yeast as well. It depends on whether you like your brioche sweet or eggy. Personally, I like it sweet enough to just eat, so the alterations worked well for me.

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laura

Cooking Level: Intermediate

Living In: Aurora, Colorado, USA

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Reviewed: Jan. 5, 2009

I also increased the yeast to 2 tsp. This bread works out wonderfully in a bread machine. Mine is an older Breadman. It is very soft and just a lovely. The dough is easy to work with and easy to braid. Thanks to whomever posted it.

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Irondragonfly

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Reviewed: Dec. 28, 2008

I baked this bread for my family this Christmas, after they had been to France. A local in France had told them that "if you have ham, you must have brioche". This recipe, according to them, was just like the bread they ate there. I used the machine for the whole process by choosing the "Basic" setting on my machine and a "Medium" crust darkness. Very rich and lovely bread!

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fatbeenie

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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. 29, 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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