There is a lovely bakery in s.f called Tartine. They have a cookbook, everyone who wants to know how to bake bread should buy it.
One of the recipes for deliciousness is the brioche dough. Yesterday I tried it out and might add that I was rather successful.
The coolest thing about brioche is that you can freeze the dough and remove it the night before to thaw in the fridge.
Anyone else ever tried homemade brioche?