Brioche Dough Fail

What is it? I mean, I made a delicious brioche loaf last year using a recipe from Artisan Bread in 5 Minutes. It was so yummy. I thought my Culinary Institute book would have an even greater recipe. It was a little different- I used WAY more butter and not as many eggs. The dough was more like pie crust than bread; actually like a shortcake... but not.

"It tastes like there's something missing." - Comment from the Peanut Gallery.

I think the 'something' was sugar. It was like shortcake without the sugar. I had the understanding that brioche was a type of bread, but perhaps it is more like a pie crust that you wrap something in. Or something like that. I am going to do more research and try this one again.