Our friends Andy and Risi are avid bread makers. They introduced me to french brioche. After tasting the bread I realized that Wendy would go crazy for this rich "eggy" sweet bread. Brioche is reminiscent of the challah bread we both grew up with. The big difference between challah and brioche is that that brioche has 3x the sugar, 6x the eggs and 6x the butter. Now that I've made it, I think of brioche as being the jolt cola of the bread world.
BTW, making this in a bowl was a bad idea. Next time I'll use a muffin pan or a flat baking sheet. These are meant to be rolls not a big blob of bread. The inside didn't cook all the way through.