This is one my bread knowledge is actually useful on. Basically "brioche" bread comes in many forms, it'd be like saying you had some steak. If you make brioche with butter and milk, it's so tender and damn near a cake. If you make it like a peasant would, you'd be lucky to have enough flour and water to make a dough.

It'd be like if every single day you had to share some tough grizzled steak, and then the queen chuckled mid filet mignon bite asking why you don't like your meat.