Brioche to me is a sticky breakfast cake-meets-bread concoction. Latterly its name has been sullied pappy 'brioche'rolls, which are just sweet yellow white bread that make bridge rolls seem attractive.
What I made wasn't what I call brioche either, so I shall try again. I used strong and ordinary plain flour with yeast and three eggs. It rose beautifully and smelled beautiful, almost spicy.
When it was cooked I had high hopes, and it was very tasty, but it wasn't brioche. So back to the marble pastry board.
In the French recipe book there are two approaches, one of which is called 'instant'. Maybe that's what I'm after. It doesn't use yeast. Hmmm. We shall see.