Brioche bread is super rich and should be light, tender, and fluffy. If your bread is not this way, it could be that you either did not knead the dough for long enough or you used too much flour. The high amount of fat in the dough from the butter and eggs actually makes it more difficult for gluten to develop. If not enough gluten has developed during the kneading process then the dough does not have a sound structure to rise and support itself resulting in a dense brioche. I recommend using the window pane test (detailed above) to check to see if your dough has been kneaded enough. Your brioche might also be too dense if you used too much flour. Make sure you spoon and level your flour, or better yet—weigh it! If you don’t have a scale you can refer to our How to Measure Flour for pictures and a step-by-step guide on the best way to measure flour.