When I learned how to make brioche in pastry school in Paris, we were instructed how to prepare it by hand. Let them rise for one hour. Just note that brioche will certainly be richer than challah, thanks to its butter content. Brush challah again with the egg wash. Bake for 30 minutes or until golden. The next time you're looking for a light bread to amp up a recipe, consider challah and brioche. Beat remaining egg with two teaspoons water. In a small bowl or measuring cup, combine lukewarm water, yeast, and 1 teaspoon sugar. Cut 1 (1-pound) loaf challah or brioche bread into 12 slices. Not all challah recipes use butter and milk as this brioche recipe does. 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. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. 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." Brioche is a buttery French bread that tastes like a pastry. Most brioche recipes contain butter and milk, while challah contains no dairy products to make it kosher. 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. Sometimes brioche is also used to make sweet pastry-like buns or rolls. For a spiralled challah, roll the dough into a 36" rope, and coil it into a lightly greased 9" cake pan. https://www.themediterraneandish.com/easy-challah-bread-recipe For example, Arthur Schwartz’s recipe (on David Leite’s wonderful site) uses oil and water instead. Place the 6 in a row, parallel to one another. 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. Let sit until foamy, about 5 minutes. Brush the challah all over with the mixture. Preheat oven to 375°F. Pinch the tops of the strands together. Place the challah on a parchment-covered baking sheet. (Jewish dietary laws forbid eating meat and dairy products in the same meal.) It's an incredibly versatile bread that can be both sweet or savory. … Allow it to rise until puffy, then bake as directed in the original recipe. To be a true brioche, the dough has to contain butter, which makes it decadently rich. Egg bread is an alternate name for this enriched dough. It is typically eaten for breakfast in France, and makes the perfect dairy challah for Shavuot. 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