1. says:

    April 21, 2014 at 8:10 am

    I would argue that “brioche problem” is a bit of an oxymoron! This looks wonderful, and I’m glad you found a recipe calling for less butter. Any chance that egg salad recipe from the tiny sammies was worth sharing?

    • tworedbowls says:

      April 22, 2014 at 9:08 pm

      Haha! Hear hear! And yes, Jeff and Zoe’s recipe is too good to believe, isn’t it?

      As for the teeny sandwiches, my egg salad was extraordinarily average … haha! 4 hard-boiled eggs, diced, plus 3-4 tbsp mayo, 1/2 tbsp chopped dill, 1/2 tbsp chopped chives, and some salt and pepper. It was good, but nothing too mindblowing! I was looking at this recipe by Deb at Smitten Kitchen that looks bomb, though.

  2. says:

    April 21, 2014 at 8:51 am

    OMG my neighbor makes these seed mooncakes (I’m thinking that is the same as the one’s you mentioned).. They are probably the best thing I’ve ever had in my life…seriously.. and this bread..Girl.. this bread is stunning!

    • tworedbowls says:

      April 22, 2014 at 9:11 pm

      Uh, right?? I love lotus seed mooncakes so much (and did you say your neighbor makes them?! OK now I’m really moving to ATL. Brb.) Thank you so much for the kind words and the RT, lady! <3

  3. says:

    April 21, 2014 at 9:45 am

    YOU CAN’T BE SERIOUS!! Ahhhhh Cynthia this is basically everything I love in one, beautiful, AMAZING-looking loaf!!!! Brioche? Red bean? Slightly healthier?!?!?! I just…can’t. I’m so excited to try this. SO EXCITED. I just picked up some adzuki beans without knowing what I was going to do with them…but now I know! OMG YOU ARE A GODDESS.

    • tworedbowls says:

      April 22, 2014 at 9:19 pm

      HAHA awww Erika!! Omg I bet your take on this would be gorgeous! Also, I just made red bean topping the other day for ice cream and was thinking of you…. how delicious would that be on top of your shaved ice? (Which I still drool over perpetually.) Yummmm red bean on everything. Hope you’re doing well, lady!

  4. says:

    April 21, 2014 at 11:49 am

    I would gladly break this bread with you over a big cup of bubble milk tea. How can you find time to hand knead and bake while keeping a full time job? Totally random thought just came out of nowhere….

    • tworedbowls says:

      April 22, 2014 at 9:23 pm

      Yes!! How I miss good bubble tea… That’s one thing on my to-do list to make at home. (P.S. The answer is, I do it when I’m not always supposed to. Shhhhhhhhh.)

  5. says:

    April 21, 2014 at 2:12 pm

    There is NOTHING wrong with a series of brioche to come; in fact, I am looking forward to that. 🙂
    This looks so delicious; I love your photos as always. OH MY Brioche!!!! I shall try it someday 😛

    • tworedbowls says:

      April 22, 2014 at 9:25 pm

      YAY! At the very least, you and I can have a brioche blog-party next week 😉 You should definitely try it, Pang — it’s so easy and so delicious.

  6. says:

    April 21, 2014 at 3:25 pm

    love this beautiful creation, AND your little spin on the filling. i had a student once who would always eat red bean buns, and over time i realized they were a sweet treat, but i never knew back then that beans could be translated into a sweet dish! go figure. anyways, again, such a lovely spin on a “traditional” brioche, m’ lady! and your photos are getting more beautiful/sexier by the minute!

    • tworedbowls says:

      April 22, 2014 at 9:26 pm

      I know! It’s kind of nuts — after making a few batches of these and especially tasting the red beans when they’re unsweetened, it really has me wondering how other beans taste with sugar added. (It makes me vaguely fascinated and grossed out at the same time.) Thanks so much for the kind words, my dear Linds 🙂

  7. says:

    April 21, 2014 at 3:36 pm

    Beautiful! I love this, and I’m sure the brioche + red bean combination would be rich without being overwhelming. (Also now that you put the idea in my head, I’m pretty sure I NEED to try this with a black sesame filling, asap!)

    • tworedbowls says:

      April 22, 2014 at 9:29 pm

      Oh my gosh, YES to the black sesame filling!!! It occurred to me only after I finished baking this and now I can’t stop thinking about it… aaah. Please make it so that I can drool over it vicariously 😉

  8. says:

    April 21, 2014 at 5:08 pm

    We used to make red bean sorbet at the ice cream shop I worked at in high school. I loved it but I haven’t had anything red bean since – I might just have to re-expand my horizons. Beautiful bread!

    • tworedbowls says:

      April 22, 2014 at 9:30 pm

      Red bean sorbet is so interesting! I just made a red bean ice cream over the weekend but never thought of it as sorbet … you’re expanding my horizons as we speak, ha 🙂 Thanks so much!

  9. says:

    April 21, 2014 at 5:32 pm

    Absolutely stunning! Red bean was always a bit unexciting for me growing up, but you’ve definitely given it a new twist with this (excuse the pun, it was totally accidental!)

    Saskia / girlinbrogues.com

    • tworedbowls says:

      April 23, 2014 at 10:55 am

      Ha! Yes, I definitely have gained a newfound appreciation for red bean as time has gone on… Thanks so much, Saskia! 🙂

  10. says:

    April 21, 2014 at 9:17 pm

    Red bean is one of those flavors I have always loved. It reminds me of my home in China.
    Brioche is an amazing thing. So much butter (I have seen up to 100% of the flours weight be butter!!!) and yet its still so light and fluffy.
    You are a genius for thinking of this combo!!! It looks delicious and very impressive!

    • tworedbowls says:

      April 23, 2014 at 10:56 am

      Yes!! It really kind of blows my mind how regular brioche is made. I have to try it at least once, sometime, just to see the magic happen. (But the thought of that much butter frankly terrifies me. Haha.) Thanks so much for the kind words, Anne!

  11. Lori@CocinaChronicles says:

    April 21, 2014 at 9:32 pm

    No kneading?! I have to see it to believe it! I am not a baker at heart, but this recipe seems too good to be true and Delicious! So I am definitely trying this….

    • tworedbowls says:

      April 23, 2014 at 9:59 pm

      Yes!! Please please try it! I’m really not much of a baker yet myself, and I think the Bread in 5 recipes are kind of perfect for people like us. All you really need is to make sure that your yeast proofs (and if you’re using instant then you don’t even have to do that). Let me know how it goes if you give it a shot :):)

  12. says:

    April 21, 2014 at 10:17 pm

    Ohhh, such a beautiful loaf! I love brioche, although a no-knead recipe with, what was that, HALF the butter(!), sounds like a super-version I could actually make, like, on a regular basis. (Don’t plant that idea in my head though – half the butter may still be too much butter. I swear, this winter has kicked my butt. Or my waistline actually.)

    And red bean was always my favorite flavor as a kid, funnily enough. I was kind of fuddy-duddy in some ways though, so I guess that’s a telling sign. But I’m glad to see you came around to it! That means more red bean in the future!

    • tworedbowls says:

      April 23, 2014 at 10:01 pm

      I know right? Every week I’m like okay, this week, this week, I’m gonna be good guys. Seriously. … And then I go and make brioche French toast. Sigh. I kind of wish I didn’t know about this Bread in 5 recipe, because it really is too easy! Eek.

      Also, you made me lol with “fuddy-duddy.” Nah man. You just know a classic when you see one. Whereas I’m distracted by shiny lights and … shiny custards.

  13. says:

    April 22, 2014 at 3:01 am

    OMG RED BEAN. All my memories of Chinatown/St. Mark’s place bakeries are coming back at me with repeated kicks in the butt.
    I actually always wanted to make brioche (I want to attempt Sarabeth Levine’s at some point) but never did it for the same reason as you.

    Now I just want this all smothered with green tea ice cream from Sundaes and Cones.
    You, girl, are da best <3

    (And a couple days after – if it lasts grill the HECK OUT OF IT)

    • tworedbowls says:

      April 23, 2014 at 10:03 pm

      Oh my gosh Sundaes and Cones!!! YES! My hands-down favorite flavor from there is the corn. I’m so impatient for summer this year so that I can make a homemade version of sweet corn ice cream.. mmmmm.

    • tworedbowls says:

      April 23, 2014 at 10:08 pm

      YES I was so excited when I saw that on your IG!!! I can’t wait to see what adventures you get up to with that book. Thank you so much, dear Sini <3

  14. says:

    April 22, 2014 at 12:19 pm

    I think I need to move near you, if only to take some of this stuff off your hands before your waist line expands. I’m here for you. Great great breads (and sweet photos too). Ken

    • tworedbowls says:

      April 23, 2014 at 10:14 pm

      Hahaha that would be so welcome, Ken! For my waistline especially. I ended up giving some of this to our new landlords, thankfully — hopefully it started off our relationship on the right foot 🙂 (or tete!) Thank you!

  15. says:

    April 22, 2014 at 5:48 pm

    Oh my gosh – I LOVE red bean paste (esp in mochi!) But I love this take you did with it swirled in the bread! I can just imagine what it tastes like….drool! And it’s SO pretty, too!! As a kid, I used to eat those blocks of red bean jelly things all the time 😀 lol Hope your week is going great, my dear!! xo

    • tworedbowls says:

      April 23, 2014 at 11:03 pm

      Oh my gosh, I totally forgot about those red bean blocks until you said it just now! Whoaaaaa throwback. Haha. Thank you so much, dear friend! Hope you’re doing great yourself <3

  16. says:

    April 22, 2014 at 8:25 pm

    I totally know what you mean about red bean, Cynthia. I was never a huge fan either. I’m still not but I wouldn’t turn it down, simply because I can never say no to anything sweet. This looks AH-MAY-ZING! Your brioche is so prettily swirled and the photos are fabulous with their dark moodiness. I’ve been reading about this no-knead brioche and I plan on baking it this weekend, although I’m gonna fill mine my unhealthy, low-classy chocolate bars instead of this luscious, thick, flavourful red bean paste. I can only hope mine turn out as lovely as yours!

    • tworedbowls says:

      April 23, 2014 at 11:13 pm

      Oh my gosh, chocolate bars all the way! I AM SO EXCITED. I just bet it’s going to be gorgeous and, as usual, insanely droolworthy. Can’t wait to see your take 🙂

  17. says:

    April 23, 2014 at 6:46 am

    So pretty. So yummy. So dreamy. How did you manage to plait the bread so perfectly? Love the touch of red bean paste. But very taken with the thought of black sesame too. And you can never go wrong with Nutella… Oh dear, now I’m craving brioche terribly. 🙂

    • tworedbowls says:

      April 23, 2014 at 11:05 pm

      Haha! Now you sound just like me 🙂 Thank you so much, Skye! And the plaits are surprisingly easy! I should probably have been gentler with lifting them into the pan and they were still fine. Now a six-strand challah plait … that I’m scared of!

    • tworedbowls says:

      April 23, 2014 at 11:08 pm

      Hurrah indeed!! But I haven’t forgotten your vote on confidence that a hand-kneaded brioche is possible … it’s still on my to-do list! (Although I have much greater faith in your ability to pull that off than mine!) Thank you, Kathryn <3

  18. says:

    April 23, 2014 at 8:57 pm

    I totally get the idea of avoiding that cloying sweetness in desserts now–in the past few years, I’ve been oversensitive to sugar and have a hard time even now creating lots of the old baked goods (read: magic bars and super fudgy chocolate cakes) that I used to love. This sounds like a wonderful compromise though 🙂 thanks for sharing, bookmarked and pinned!

    • tworedbowls says:

      April 23, 2014 at 11:12 pm

      Right? And then I get stomachaches after. Who stole my old (young) stomach when I wasn’t looking?! And ah, thank you so much for pinning!! I hope you love this if you try it 🙂

  19. says:

    April 24, 2014 at 2:20 am

    This is pretty much the most beautiful thing I’ve ever seen. I want it! All of those variations sound amazing, Cynthia. I can’t wait to see the savory one! And also, a belated congratulations to you two!!!

  20. says:

    April 24, 2014 at 11:04 am

    cynthia, your loaf is is delicious looking that i MUST try making no knead brioche immediately. hope you’re doing well lady! and can’t wait to see your other brioche variations 😀

  21. says:

    April 26, 2014 at 1:58 am

    Red bean buns are one of my favourite treats, so I can’t wait to try this delicious looking brioche! Also, I’ve just stumbled upon your blog and it is super lovely; I’m looking forward to exploring it further (plus I also LOVE Isan Chandra’s green tea cupcakes so I suspect we have similar taste).

  22. says:

    April 26, 2014 at 10:54 pm

    This is so gorgeous. Being Chinese (born in Hong Kong), I have a long-established love of all things red bean. And now I’m craving mooncake since you mentioned it. : ) I love almost nothing more than chocolate but I think this bread with the red bean just might win me over even more than a chocolate filling. Genius!

  23. says:

    April 28, 2014 at 10:02 pm

    Ok, I have to admit – I have never tried red bean anything!!! I really want to though – any red bean treats stand out in the city? I wish I could buy a loaf of your bread – this looks seriously delicious! It is so pretty too – what a masterpiece!

  24. says:

    April 29, 2014 at 7:35 pm

    I’m gunna do it. I’m gunna bake with yeast. After seeing this one and today’s whole garlic-chive-gouda orgy, how can I not? I cannot. Not. Bake with yeast? Something like that.

  25. Ada Truong says:

    December 5, 2016 at 12:57 pm

    hi! i just made the dough of the bread yesterday, but it didn’t rise at all- for the first or the second time, even when placed in a warm oven (100 – 125 degrees F). i actually doubled it, but i’m certain that all of my measurements were correct, and used 1 tsp. instant yeast. any ideas as to why it isn’t working? i really loved the idea of red bean brioche, so i’d be willing to make it again if you have any other suggestions. thanks!

    • tworedbowls says:

      December 5, 2016 at 5:50 pm

      Hi Ada, I’m so sorry that happened! The only thing I can think of here is that something happened with your yeast. How fresh was it? Did you add it directly to the flour or did you add it to the warm milk, and if you added it to the milk, did it foam? A good way to test whether your yeast is active is to check whether it foams when added to lukewarm water (a bit of sugar dissolved in the water also helps with this), taking care that the water is just warm to the touch and not hotter than 110 degrees or so. I hope you have better luck next time, and sorry again that the first try didn’t work out!

say hello!