... with brioche, the most cake-like of all breads.

This cake baker might just switch over to bread baking.

I started the other way ‘round.

I think breads are much more forgiving than cakes.  Good luck

It took me forever to remember what this type of brioche is called.  I finally remembered it is a Brioche Nanterre.  Be careful--bread baking can become addictive!

Julius, thanks for sharing, beautiful bread. 

I know of a few home bakers which have fear of yeast.  And when I tell them I only measure by weight and in metrics, I really freak them out.  I am lucky that my Mother had literally yeast dough rising in my home since I was born!

Hi, Julius, What a coincidence!  I made Brioche for the first time this week also.  I had a book for Christmas by the French baker , Richard Bertinet, where he describes in great detail how to make brioche, croissants and all kinds of breads.  There is a DVD included which is a great help.  Anyway, my brioche turned out beautifully, much better than I expected, I was so elated when getting it out of the oven, and even more so when we tasted it!!!  The reason I made it this week is because I have signed up to go on a course he runs next Thursday and I wanted to get some practice in first.  I am really looking forward to the course and will post here to say how I get on if anyone is interested?
PS I would love to include pictures of my brioche but I don’t know how to do it!!!  I’ll have to get someone to show me how.