Light Wheat Brioche

This bread is good, but it's not as spectacular as I would expect given the amount of eggs and butter. The "light" in the title refers to the color, not to the calorie count.
Light Wheat Brioche
4 large eggs plus water to equal 1 1/3 cups
1 1/2 tsp. yeast
2 tsp. salt
2 Tbsp. sugar
1 cup wheat flour
3 cups bread flour
3/4 cup butter, softened

Warm eggs to room temperature and heat the water until warm, between 105ºF and 115ºF. Pour both into warmed mixing bowl, and add yeast. Let stand 5 minutes.

Add salt, sugar, wheat flour and half the bread flour. Beat well. Cover, and let stand 15 minutes.

Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cut up the butter, and add it to the dough. Process until blended. Cover and let rise one hour until doubled.

Punch down dough, and shape into a brioche shape. Remove one quarter of the dough, and shape the remaining dough into a circular loaf. Place into a greased round pan. Gently form an indent in the center of the loaf. Shape the remaining quarter of the dough into a tear-drop shape. Place the pointy side down into the indentation. Cover and let rise until doubled, about 60 to 90 minutes. Preheat oven to 350ºF. Brush or spray loaf with water. Bake 45 to 50 minutes until loaves are golden and wooden skewer comes out clean. Cool on wire rack.