87 comments

    • tworedbowls says:

      May 1, 2014 at 7:18 pm

      Haha! Thank you so very much, Katrina! I agree — I’m such a sucker for smoked gouda anything.

    • tworedbowls says:

      May 2, 2014 at 11:33 am

      Thanks so much, Janine!! Yeah, we definitely liked this one better ;) You can’t go wrong with more butter!

  1. says:

    April 29, 2014 at 10:00 am

    OH MY GOD. Cynthia, your recipes are seriously getting better and better and you are CRUSHING the photography!!!! I am kowtowing to your gorgeous compositions. I am SO SAD we just ate the last of the gouda that I bought over the weekend (have you ever made baked brie? I had a cheese party over the weekend and bah it is so good) or else I would totally be making this tonight. Except how to fit brioche into a pre-bikini diet? Sighhh. I know this is healthier, but still…the way you talk about hooking your finger into those cloud-like bread insides? Yeah I have no self-control.

    • tworedbowls says:

      May 2, 2014 at 11:37 am

      Omg YES, I loooove baked brie!! Your gorgeous creation from this December haunts me. And I know…. this is so not bikini-friendly, I’m the worst. At least it doesn’t make too much…? Idk. -__- I think New York still has me in winter mode, so I can’t even fathom putting on a swimsuit. Ohhh well…… Thanks so much for your sweet words as always, Erika!! <3

  2. says:

    April 29, 2014 at 10:24 am

    my goodness this looks AMAZING! and i think i say this every time i come by and leave a comment (if i don’t then i think it!) but your presentation and pictures are so gorgeous! i have been tinkering with the thought of trying out no knead bread and thought about investing in a cast iron pot. i would absolutely love to try this recipe as well! bookmarking for the future!

    • tworedbowls says:

      May 2, 2014 at 11:38 am

      Yes!! I’m not always a fan of no-knead bread — I like a close crumb and I generally think kneading just brings out a nice pillowy softness you can’t get otherwise. But I don’t know what it is with this brioche, either because it gets braided in the end or because of the egg and butter, you don’t get that no-knead texture in the least. I hope you love it if you try it, Jane!! And thanks so much for the kind words :) <3

  3. says:

    April 29, 2014 at 10:50 am

    Gosh you’ve got me thinkin I might could make my own brioche that would actually turn out right instead of a hard piece of dough that could double as a hockey puck. This is just stunning!!

    • tworedbowls says:

      May 2, 2014 at 8:11 pm

      OMG, has that happened?! I’m so glad you told me that (though not glad it happened — boo!!) because I keep thinking I want to try making brioche the traditional kneaded way, and this is a reminder that I should just stick to what works. Anyway, not a shadow of doubt in my mind that you’d whip up something spectacular with this brioche base — knowing your genius!

  4. says:

    April 29, 2014 at 10:59 am

    This is a serious threat to my diet, you know that? I DEMAND that this be labeled NSFW.

    I’d love to try the same flavor combo for bread…If I make bread, by family will scarf it down before it even cools down, but brioche is another thing…damn. You little genius, you <3

    • tworedbowls says:

      May 2, 2014 at 8:45 pm

      HAHA. You’re too funny, Valentina — I know, I wasn’t being very conscientious of the spring bikini diet, was I? Oops. :x But I would love to see this flavor combo in a bread of yours!! So in the end maybe I’m not sorry ;) <3 <3 Thanks, lady!

  5. says:

    April 29, 2014 at 12:01 pm

    I love this! And your photos are gorgeous gorgeous gorgeous as usual. (But even a little more gorgeous than usual I think…!?) :)

    I still want to try making a sweet sesame version of your red bean brioche, but I can see how you and Bowl #2 liked this one even better… it looks like pillows of buttery, garlicky, savory goodness. And I bet that smoked gouda just takes things over the top!

    • tworedbowls says:

      May 2, 2014 at 9:04 pm

      Thank you so, so much, Allison! Yes, this one was a fun one to shoot… (probably because I got to make a huge mess. Ha.) I’m still rooting for you to make a black sesame one too!!! I can’t wait to see that or hear about it if you do!

  6. says:

    April 29, 2014 at 2:22 pm

    Yay! Love the interview, Cynthia, and loving your love of miniature cake.
    Also loving this recipe – brioche when savoury is virtually a health food, no? – and really loving your utterly stunning photos. :)

    • tworedbowls says:

      May 2, 2014 at 8:47 pm

      Hahaha! Definitely a health food. I mean, we need calories to live. That’s just science. ;) Thank you so much for your kind words as always, Skye!

  7. says:

    April 29, 2014 at 2:31 pm

    i need this, like yesterday! and your feature is beyond wonderful – i too love cooing over miniatures :) maybe we can do that together in vegas? ;)

    • tworedbowls says:

      May 2, 2014 at 8:49 pm

      What do you think are the odds that Le Creuset will give out baby cocottes? :O SO MUCH COOING WILL HAPPEN!

  8. cakeoversteak says:

    April 29, 2014 at 2:42 pm

    Soooooo pretty! Oh my goodness this looks so delicious. You are totally killing it these days, Cynthia.

  9. says:

    April 29, 2014 at 5:18 pm

    As soon as you said it was as fluffy as cotton candy, my mouth watered. That’s the best kind of bread! And a savory bread? Hmmm…sounds amazing!! Hope your week is going well, lovely friend!! xo

    • tworedbowls says:

      May 2, 2014 at 10:21 pm

      Right?! I can’t resist a fluffy bread… Thanks so much, lady <3 and for reasons you know, my week has been 1000x more wonderful thanks to YOU! ;) You’re the best <3

  10. says:

    April 29, 2014 at 9:25 pm

    This looks glorious. I’ve never had real brioche before, only the supermarket variety that’s weirdly textured and both too sweet to be bread but not sweet enough to be a treat. But since spring isn’t quite coming around here, I may have to devote a Sunday to trying to make the real thing for the first time.

    • tworedbowls says:

      May 5, 2014 at 4:47 pm

      Yes!!!! Do it!! And with this recipe, you’ll probably only need 10 minutes of your Saturday and an hour of your Sunday ;)

  11. says:

    April 30, 2014 at 6:35 am

    Oh man! I thought you had nailed it with the braided red bean brioche but my oh my…you have outdone yourself with this version!! I can smell it from here and want to inhale the whole loaf.
    Absolutely beautiful photography too.

    • tworedbowls says:

      May 5, 2014 at 4:52 pm

      Thank you so much, Tammi!! Dude, seriously, I’m kind of wondering if I will ever make anything else I love as much as this loaf…. though a version stuffed with mozzarella and pepperoni sounds like it could be a worthy challenger.

  12. ironchefshellie says:

    April 30, 2014 at 7:13 am

    Thanks for your comment on my blog, WOWEE what a gorgeous site you have <3 And this recipe, amazing!!

  13. says:

    April 30, 2014 at 1:07 pm

    Cynthia this bread looks to die for! Although I’ve been trying to stay away from a lot of bread I think I’ll make an exception here ;) Also congrats on the Food & Wine feature!

    • tworedbowls says:

      May 6, 2014 at 10:05 am

      Haha, once in awhile can’t hurt, right?! (Though for me it’s more like once in a-little..) Thank you so much for the kind words, Suruchi!

  14. says:

    April 30, 2014 at 4:34 pm

    Congrat..Congrat..Congrat.. for Food & Wine’s Blogger Spotlight!!!! :D
    I can’t be any happier for you.

    By the way, this brioche recipe is just a big push for me to make it (already). I am in with smoked gouda anything.

    • tworedbowls says:

      May 6, 2014 at 10:30 am

      Pang, you’re too kind. Thank you so much! :) And oh my gosh, I 200% agree — smoked gouda ANYTHING!

  15. says:

    May 1, 2014 at 4:02 am

    Finally, I found a quiet moment to read your post. You know, I really want to enjoy these and don’t want to read them in a rush. This post is quite perfect, Cynthia. Your writing is lovely (how you described brioche; I nearly died over here!), these pictures (man, your style is getting incredibly gorgeous!), and this killer recipe. Amazing.

    Sending you cheers & hugs,
    Sini

    • tworedbowls says:

      May 7, 2014 at 11:01 am

      Oh, Sini! You are such a gem. Thank you for such thoughtful words — they mean the world. :) Hope you’re doing wonderfully, dear friend.

  16. says:

    May 1, 2014 at 8:29 am

    Hi Cynthia. I loved reading your interview on food and wine. Congratulations on the feature!
    Brioche has become my obsession over the last year. I never used to make it before but since I discovered the recipe that suited me, I have been making it once a month almost. I have never thought of adding anything savory to it, though, so thanks for the inspiration. Living in the land of Gouda (the Netherlands) and having access to good quality cheese, I can’t wait to give your recipe a try.

    • tworedbowls says:

      May 7, 2014 at 11:28 am

      Thank you so very much, Magda!!! I’m excited about this go-to brioche recipe you mentioned! Do you make it by hand (and is the recipe up on your site?) Oh man, cheese in the Netherlands sounds like a dream come true… Eat some extra smoked Gouda for me :)

  17. says:

    May 1, 2014 at 1:02 pm

    I am baking my first loaf of bread as I type and am desperately hoping it’s not going to come out brick-like because people are coming over for dinner. This brioche loaf is everything I love in the food world, I mean everything! So is the that load in the oven is successful I might attempt this recipe as well. Everyone is commenting on your photography which is gorgeous, of course, but seriously…your writing is what I LOVE!

    • tworedbowls says:

      May 7, 2014 at 1:09 pm

      Julia, your words seriously mean so much to me! Writing is something I always struggle a bit with — even though it was probably my first love in the creative world, I feel like it can be so unwieldy sometimes (and usually gets the least attention, undeservedly!) So a big huge thank you to you for your kind comment. And did I see that loaf of bread on your blog? It looked SO GOOD!! Yay, Julia!!!

  18. says:

    May 2, 2014 at 6:26 pm

    Beautiful! That looks so good! The flavor combination looks delicious.
    Your pictures are as always, stunning. What camera do you use?
    Thanks for the recipe!

    • tworedbowls says:

      May 7, 2014 at 1:15 pm

      Thank you so much, Anne! For a long time I used a faithful old hand-me-down Nikon D80 that was very good to me, but I recently switched to a Nikon D610 and have been loving it so far. I think a lot of people whose photography I admire use the Canon Mark series or a Canon Rebel, though!

      Also, something that might interest you — most Flickr photos display the camera used and the settings (ISO, flash, everything!) in the photo info if you’re ever curious about how a picture was taken!!

  19. says:

    May 3, 2014 at 9:29 pm

    Haven’t visited in some time and I can see I have been missing out on your wonderful posts. I’m happy to hear about your Food & Wine Blogger’s Spotlight! Congratulations. I headed over to read the interview. Your brioche is absolutely gorgeous.

    • tworedbowls says:

      May 7, 2014 at 1:31 pm

      Thanks so much, Renee!! <3 I know, I had to see it to believe it — but it really is amazing. Artisan Bread in 5 knows their stuff. :)

  20. says:

    May 5, 2014 at 3:16 pm

    You are the coolest, seriously. I love brioche so much, but I never make it at home cus I feel that if I mess up, it’ll end up with that crumbly, dry texture that you were mentioning! But ugh, it’ so good. I’m headed over to check out your spotlight right now!

    • tworedbowls says:

      May 7, 2014 at 2:45 pm

      No you are!! <3 Thanks so much for the kind words. You should definitely try this version, Shikha! It’s practically no-fail, and super super easy. :)

    • tworedbowls says:

      May 7, 2014 at 2:47 pm

      You’re so so kind, Kristan!! <3 I can’t wait to meet you in a few short weeks :):):)

  21. Polly says:

    May 18, 2014 at 7:36 pm

    I wish there were some pictures of the slices and braiding during the process. This is the part I can’t visualize. Do you have any pictures of that part that you could share? I just can’t see how you make that flat open face into things that could braid. Looks so delicious I’d love to try it. Thanks for sharing the recipe.

    • tworedbowls says:

      May 28, 2014 at 11:24 am

      Hi Polly, sorry about that!! I know it can be hard to visualize. I’ll try to hunt down some photos for you when I have a minute — in the meantime, have you checked out the tutorials above from The Fauxmartha and Vanilla Bean Blog? The technique is also similar to what Joy the Baker recently posted with a cinnamon swirl bread, but done multiple times with smaller strands, if that makes sense. Mine is a little different from these techniques because I just folded the dough in half and cut it into long strips, instead of rolling it up like a cinnamon roll and cutting it in half, but it doesn’t make too much of a difference in end product to do it their ways. I hope that helps until I can send you some photos! (Can you shoot me an email at tworedbowls@gmail.com?)

  22. says:

    May 27, 2014 at 6:07 pm

    OK I was so taken with the flavors here, your tantalizing photos and the idea of NOT KNEADING dough that I went right out and made a loaf! But…. then I threw out my container of yeast. Since mine never did rise :( Not that it stopped us eating it! The smell of that baby baking was more heavenly than words! As it was, it turned out rather like a cheesy, garlicky biscuit bread. I can’t wait to try it again properly! This fridge-method for brioche is rather lifechanging :)

  23. says:

    June 26, 2014 at 7:49 pm

    Cynthia, I am brand new to the world of bread making but I’m already obsessed with the idea of a no-knead, beautiful and garlicky brioche! I am equally obsessed with your beautiful blog!! I can’t wait to try this recipe (plus pretty much all the other recipes you’ve posted).

say hello!