93 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. 😡 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!

    • tworedbowls says:

      May 2, 2014 at 8:46 pm

      Maybe I’ll have a loaf waiting when you VISIT NEW YORK IN JUNE!!!! 😉 So excited!!!!!

  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!!

    • tworedbowls says:

      May 6, 2014 at 10:05 am

      Hahaha! Sorry to tempt you!! I think this would make for a great cheat day treat though 🙂

  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!!!! 😀
    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).

  24. says:

    August 15, 2014 at 5:03 pm

    […] nut butter cups, maybe an heirloom tomato galette? I think fall would be a good time to make a Garlic, chives, & smoked gouda brioche. Well that was a salivating good bit of food porn for my afternoon. Think of me while you drink […]

  25. Anonymous says:

    July 6, 2015 at 12:06 pm

    This looks awesome! Am trying it right up, but do you have any suggestions for the gouda substitute? Or can I leave it out even..?

  26. Celine says:

    July 6, 2015 at 12:11 pm

    I just recently found your blog from Saveur and am instantly in love 🙂
    I know I’m kinda late to this party, but I’m planning to try making this beauty right up! Do you think that I can leave out the gouda, though or do you have any suggestions for the cheese substitute? I rarely cook anything with cheese..

  27. says:

    July 6, 2015 at 7:28 pm

    Hi Celine, thank you so much for such kind words!! You can definitely just go ahead and make this without the gouda! It’d be more like garlic bread that way — which I also love 😉 Hope you like it if you try it!

  28. Anne V says:

    May 6, 2017 at 6:30 am

    Hi! I just stumbled on this recipe and it looks amazing! Your whole blog is a treasure!
    I just had a quick question: is refrigerating mandatory? Is it possible to braid the dough right after the first proof, give it a second proof and then bake it? Thanks!!

    • tworedbowls says:

      May 9, 2017 at 9:59 am

      Hi Anne, thank you so so much for such kind words!! I do think refrigeration is important for the Artisan Bread in 5 recipes (on which this is based) because the long, cold rise takes the place of kneading in developing the gluten in the bread. You could perhaps try kneading the bread a bit before the first rise (it will be very sticky, though, so might be challenging — perhaps with a dough hook in a stand mixer?) but I’ve never tried it, so I’m not so sure how it would go. I’m sorry about that! If you experiment and it turns out well, I’d love to hear how it goes!

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