Honestly, most breads aren't too much of a bother to make by hand. The only recipe I find a little bothersome is brioche and that's because it involves incorporating butter into a soft dough. Well, I've come up with a technique to make it much easier and now it seems like that stand mixer is really unnecessary. I guess I saved myself $300 and also saved myself my only workout, right?
3 to 3½ cups flour
1 teaspoon salt
¾ cup warm water
¼ cup warm milk
1 teaspoon honey
2¼ teaspoons dry active yeast (one package)
2 + 1 egg
4 tablespoons room temperature butter
The first step to making brioche (my way) is to bloom the yeast. Combine the warm water and milk with the honey and yeast. Make sure the warm water and milk are no hotter than 110F or the yeast will die! Mix it up and let it sit until it's foamy and frothy. That's how you know the yeast are alive.
Cube up 4 tablespoons of butter and drop in 3 to 4 cubes into the dough, stirring after each addition.
I find this technique so much easier than what typical brioche recipes dictate, which is to make a smooth dough without the butter and then incorporating pieces of butter into the smooth dough. It's supremely difficult to do this by hand without ending up with greasy hands with butter in your nails. If you're using a mixer, you should obviously go about it the traditional way.
Grab an egg and beat it up and then brush the tops of all of the dough with the egg wash.