Don't give up on the all-purpose flour version just yet Steve, as it's possible to make very light, tender brioche with all-purpose flour. You want the slightly higher protein content of all-purpose flour to ensure your brioche rises nicely and has enough support in the structure to rise high. If it's not turning out quite as soft as you'd like, try holding back about 1/2 cup of the flour and adding it only as necessary to make a smooth, tacky dough. Often times breads turn out tough because there's too much flour added. Using slightly less might be just the fix you're looking for. Kye@KAF

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