Sweet Breads 101

Sweet Breads and Celebration Breads (also from Artisan Breads in Five Minutes a Day)

Challah:

This is the traditional Jewish Sabbath bread. It can be made with oil, but it spreads a bit flatter.

1 1/2 c. lukewarm water

1 1/2 T. yeast

1 1/2 T. kosher salt

4 large eggs, lightly beaten

1/2 c. honey

1/2 c. unsalted butter, melted

7 c. unbleached all-purpose flour

Egg wash for the top (1 egg with 1 T. water)

Poppy or sesame seeds for the top

The method is the same as for the regular breads, doing it in the order above helps distribute the different elements more efficiently.  Remember, mix just until the flour is incorporated, no kneading, no punching down.

This bread will take about 2 hours to rise on the counter.  Then put it in the refrigerator.  Since it has eggs in it, you’ll probably want to use it in 5 days or else freeze it. 

When you shape it (traditionally Challah is braided), you need to give it a longer rise on the counter (1 hour 2 min, or 40 minutes if you never refrigerated it.)  When you are ready to put it in the oven, brush with egg wash and then the seeds.  If you want it really shiny, brush with the eggwash, let it dry, then brush again and sprinkle with seeds.

You do not need to use steam with sweet breads.  Because of the higher fat content it will not develop a crackling crisp crust.  It will also brown more because of the sugars.

bake at 350* about 20-30 minutes, depending on the size of your loaf.

Whole Wheat Brioche:

(believe me, when your family tastes these they are not going to say, “You know, I think this bread needs more refined flour...”

4 c. white whole wheat flour

3 c. unbleached all-purpose flour

1 1/2 T. yeast

1 1/2 T. salt

1/4 c. vital wheat gluten

2 1/4 c. lukewarm water

3/4 c. (1 1/2 sticks) unsalted butter, melted and cooled slightly (or oil or “healthy” margarine)

3/4 c. honey

5 large eggs

Combine as with Challah recipe

Let it rise on the counter 2 hours.

After refrigerating (at least 2 hours), you can use it any time.  After shaping, let it rise 1 hour and 45 minutes before baking at 350*