Like brioche, challah is an enriched bread, which is "a fancy way of saying the dough contains fat, eggs, and sugars, which tenderize the dough to create a soft, even crumb." It's an incredibly versatile bread that can be both sweet or savory. To be a true brioche, the dough has to contain butter, which makes it decadently rich. Just note that brioche will certainly be richer than challah, thanks to its butter content. The process of mixing and kneading the dough and then kneading in the butter took 30 minutes. Egg bread is an alternate name for this enriched dough. Brush challah again with the egg wash. Bake for 30 minutes or until golden. But many challah recipes do, including this version from DC chef David Scribner and, I suspect, my favorite store-bought challah from DC’s Marvelous Market. Let them rise for one hour. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Pinch the tops of the strands together. Sometimes brioche is also used to make sweet pastry-like buns or rolls. Brioche is a buttery French bread that tastes like a pastry. Place 4 cups half-and-half, 6 large eggs, 1/2 cup granulated sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt in a large bowl and whisk until smooth and no streaks of yolk remain. Allow it to rise until puffy, then bake as directed in the original recipe. Beat remaining egg with two teaspoons water. Brush the challah all over with the mixture. (Jewish dietary laws forbid eating meat and dairy products in the same meal.) … It is typically eaten for breakfast in France, and makes the perfect dairy challah for Shavuot. Let sit until foamy, about 5 minutes. Cut 1 (1-pound) loaf challah or brioche bread into 12 slices. For example, Arthur Schwartz’s recipe (on David Leite’s wonderful site) uses oil and water instead. Place the challah on a parchment-covered baking sheet. https://www.themediterraneandish.com/easy-challah-bread-recipe Place the 6 in a row, parallel to one another. The next time you're looking for a light bread to amp up a recipe, consider challah and brioche. Not all challah recipes use butter and milk as this brioche recipe does. During Rosh Hashanah, the Jewish New Year, this bread's traditional braided shape is supplanted by a spiral, which symbolizes the cyclical nature of the year. For a spiralled challah, roll the dough into a 36" rope, and coil it into a lightly greased 9" cake pan. In a small bowl or measuring cup, combine lukewarm water, yeast, and 1 teaspoon sugar. To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. When I learned how to make brioche in pastry school in Paris, we were instructed how to prepare it by hand. Preheat oven to 375°F. 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