I baked brioche this weekend and it turned out wonderfully. Here is the recipe. I found it at http://www.kingarthurflour.com/

I have never had a problem with any of the products I’ve ordered from them or with any of the recipes.

Classic Brioche

This egg- and butter-rich bread is delightfully tender. We love to use this dough for shaped and filled sweet breads.

Dough
2 3/4 cups (11 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 1/4 ounces) dried whole milk or Baker’s Special Dry Milk
3 tablespoons (1 1/4 ounces) sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast
3 large eggs
1/4 cup (2 ounces) water
10 tablespoons (1 1/4 sticks, 5 ounces) butter, soft but not melted or warm
1/2 cup (3 ounces) mini chocolate chips, optional (not Classic, but good)

Egg wash
1 egg beaten with 2 tablespoons water

In a stand mixer or bread machine (programmed for dough), mix together all of the ingredients (except the chocolate chips and egg wash) to form a smooth, shiny dough. Don’t worry; what starts out as a sticky mess becomes beautifully satiny as it kneads. This dough takes longer than most to develop, so be prepared to let the dough knead for up to 20 minutes in a stand mixer. Also, we don’t recommend trying to knead it by hand. If you’re using a bread machine, let it complete its kneading cycle, then continue as directed below. Gently mix the chocolate chips into the fully developed dough. Form the dough into a ball (it’ll be very soft), place it in a greased bowl, cover the bowl, and it let rise for 1 hour. Then refrigerate the dough for several hours, or overnight. This will slow the fermentation and chill the butter, making the dough easier to shape.

Divide the chilled dough into 12 pieces to make mini-brioches*, or leave it whole for one large round brioche or a 9 x 5-inch loaf. Place the dough into the greased pan(s) of your choice, cover lightly, and let rise for 2 1/2 to 3 hours, until it’s doubled and looks very puffy. Brush the brioche with thoroughly with the egg wash just before baking.

To bake a large brioche (round or 9x 5-inch loaf): Place the pan into a preheated 425°F oven. After 10 minutes, reduce the oven heat to 350°F and bake for about 30 to 35 minutes more. Check the brioche after 15 minutes; tent with aluminum foil if it appears to be browning too quickly. Brioche should be a deep, shiny brown when done, and should sound hollow when tapped. (It’s easy to underbake, since it browns so quickly!) Remove the brioche from the oven, and after 10 minutes remove it from the pan to cool completely on a wire rack.

To bake the mini brioches: Place the pan(s) into a preheated 375%deg;F oven and bake for 14 to 16 minutes (tent after 10 minutes if they’re browning too quickly). Remove from the oven, let stand for 5 minutes, then turn out onto a wire rack.

Slice and serve plain, toasted, or with preserves or butter. It also makes wonderful French toast.
Yield: 1 loaf or 12 mini-brioches.

*If you are using a 6-cup silicone mini brioche pan, you can keep half the dough refrigerated to bake the next day. Or, go ahead and shape all 12 pieces. Place the extra 6 pieces in a lightly greased 8 to 9-inch cake pan, cover, and let rise (in a slightly cooler location if possible). When you’ve finished baking the first batch (in the silicone pan), turn them out, let the pan stand for about 5 minutes to cool, then carefully transfer the 2nd batch into the pan (no need to grease it again). Let stand for 15 to 20 minutes (to let them recover from the transfer), then bake.

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