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Brioche is a buttery French bread that tastes like a pastry. … Let them rise for one hour. Egg bread is an alternate name for this enriched dough. Let sit until foamy, about 5 minutes. Cut 1 (1-pound) loaf challah or brioche bread into 12 slices. Sometimes brioche is also used to make sweet pastry-like buns or rolls. To be a true brioche, the dough has to contain butter, which makes it decadently rich. 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. In a small bowl or measuring cup, combine lukewarm water, yeast, and 1 teaspoon sugar. Challah, or egg bread, is a lot like brioche in that it is a slightly sweet bread enriched with both eggs and fat, except challah uses oil instead of butter, and less of it, while using more eggs. The process of mixing and kneading the dough and then kneading in the butter took 30 minutes. (Jewish dietary laws forbid eating meat and dairy products in the same meal.) Brush challah again with the egg wash. Bake for 30 minutes or until golden. Beat remaining egg with two teaspoons water. It's an incredibly versatile bread that can be both sweet or savory. Brush the challah all over with the mixture. https://www.themediterraneandish.com/easy-challah-bread-recipe The next time you're looking for a light bread to amp up a recipe, consider challah and brioche. Place the 6 in a row, parallel to one another. Preheat oven to 375°F. 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. 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. To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. 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." Pinch the tops of the strands together. Allow it to rise until puffy, then bake as directed in the original recipe. It is typically eaten for breakfast in France, and makes the perfect dairy challah for Shavuot. When I learned how to make brioche in pastry school in Paris, we were instructed how to prepare it by hand. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Most brioche recipes contain butter and milk, while challah contains no dairy products to make it kosher. For a spiralled challah, roll the dough into a 36" rope, and coil it into a lightly greased 9" cake pan. Just note that brioche will certainly be richer than challah, thanks to its butter content. 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