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