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