I was up pretty much on and off all night trying to make Brioche (a really yummy bread that I LOVED when I lived in France). It takes a long time to make but it is worth it. Here is a recipe that is really good!!!
Rose Levy Beranbaum's Brioche
***I add the extra butter but after making it twice... now I think you really don't need it. And when it states that you need to let it cool for 2 hours...let it cool for 2 hours because it is still cooking and gets flakier as it cools. I was impatient and it was doughy in the middle (the temp. was correct in the center I just didn't let it continue to cook). I didn't get the finished product picture because it was eaten but here are the crumbs!!!