Brioche bread takes longer to rise because it has extra ingredients like butter, sugar, and eggs. These slow down the yeast, which makes the dough rise more slowly. The result is a richer flavor and a softer texture in the finished bread. While the longer rising time might require more patience, it's this careful attention to the fermentation process that gives brioche bread its distinct flavor, texture, and aroma. Baking brioche is a balance between achieving the desired enriched characteristics while managing the yeast's slower pace in the presence of fat, sugar, and eggs.