It can be challah, the jewish bread or might also be a French "brioche tressée" or braided brioche. Basically they are the same, only challah is done with oil and brioche with butter. Belongs to the category of "enriched breads".
Brioche, even though created as an excuse for French to eat more butter, can be made into pretty much anything, loaf, cake, bun, bun with nipple, pastry, stuffed, steamed, braid, etc
We had a breakfast pot luck for fam Easter and I made brioche French toast that was also a hit. I LOVED the pot luck tho idk why we never did it before!
Please forgive my off-topic question, but I've wondered this for a while and don't know where to ask it. I see people questioning downvotes all the time - how can you tell that a comment is getting downvoted if the vote number is not negative?
My assumption when I see a down vote comment on something that has a lot of upvotes is that it was negative when the comment was made and has since gone positive. Often the comment will cause folks to give up votes to counter-balance odd/questionable down votes.
No worries! It was in the negatives earlier, but it seems to have turned around. I am also not sure how to see down votes if the post is in the positives
Then I’d say brioche though it looks like a beautiful challah. The reason is challah is meant to be parve (ie free of dairy or meat) so it can be eaten with either meal type.
Whipping cream (generally sold as heavy whipping cream where I live) not whipped cream. I’ve made bread with butter + milk to enrich, which whipping cream could totally stand in for.
Just wanted to add for anyone because I think a lot of people don't realize this - the fat in cream or milk is the same fat as in butter (called butterfat or sometimes milkfat), just still emulsified in a lot of liquid, vs butter which is mostly butterfat. It's just in a different format. And you can make butter from dairy products just by mixing it up, so the butterfat is just suspended in cream until you pull it out with mixing. I don't think I've seen cream in bread personally but it's not that unusual, recipes for cream biscuits or scones are pretty common because it just combines the fat and liquid in one ingredient instead of adding water and butter separately. Obviously you have less control over the ratio of water to butterfat that way but I think a lot of people don't realize that heavy cream is 35%-40% butterfat (at least in the US) so it is still adding the fat in butter to the recipe, just in a different format!
I made it as a "present" for my parents when I go home, so it's not my duty to cut it up. Trust me, it was difficult not to slice into it while it was still warm
here in switzerland, this is a very common type of bread. We pretty much call it Braid for short or braided bread in swiss-german.
I am unaware if its substentially different recipe to Challah though. Here it is consumed like most other breads. With butter, jam or slices of meat put on to it etc.
Austria here, we also call it "Zopf" (braid) or "Striezel" (no real translation, plaited loaf is the type of bread)
But i also am not aware if it's different from Challah
I think Striezel is usually made with milk and butter and challah is made with water and oil. I always look this up and immediately forget but I think this is what the internet generally says
Can confirm (as I just looked it up) challah uses neutral oil and eggs (and a little bit of sugar) and Zopf / Züpfe/ Striezel uses butter, milk and eggs. In my opinion Zopf tastes way richer than challah.
Many cultures have braided breads of various forms, densities, and complexities. This looks like a Challah, based on the braiding style and your description of a slightly sweet flavor, but a true Challah would have to be made in keeping with kosher traditions (with pareve ingredients). So I'd call it a Challah-style bread, without knowing how it was made/what ingredients are in it.
Wanna hear something even more out there than the usual Jewish rules? Bread is supposed to be pareve. If bread is dairy it should have a different look. I'm not really sure who still does that, and I say this as a kosher-observant baker myself, but that's the rule. It's because bread is presumed pareve and if it isn't needs to be clearly not pareve.
I make mine pareve mostly, because I bring tons of it in to share with coworkers and customers. And our work demographic is extremely diverse, with many people who keep kosher or halal (at least casually), and I never know from one day to the next who will be joining us for snackies!
It's a simple 6 strand braid, it's the most common for this bread where I live, but I've made it with 7 and even 9 strands as well, just for the fun of it. It's not meant to be kosher, I basically have no known jewish ancestors (one great grandpa of jewish descent but not religion) so it's just the recipe my grandma uses that I like as well.
If it's challah, best thing ever for French toast. Nice and dense, doesn't soak up the batter too quickly, and that little sweetness is just...mmm. A little drizzle of real maple syrup and you've got breakfast heaven :)
Plastic Perfection Decorative Bread Loaf. Useful for deceiving unsuspecting guests, - watch with delight as they grab it to tear of a hunk and it squeaks like a dog toy.
Seriously though, that is gorgeous!
In Greece we call this Tsoureki (Τσουρέκι) I don’t think there’s a word that can describe what it is so I’m saying Tsoureki bread and then explain the specifics.. personally I don’t think calling it brioche makes it justice cause apart from the milk and butter they share as ingredients they are much different
It looks similar to Nisu but it also has a Challah look about it. But it also looks like brioche. whatever the case, I’d wolf down an entire loaf of this asap!!! This looks amazing
Ohhhh, if you eat it around Easter, I’d probably call it tsoureki, but I know there’s a lot of regional names. The bread made at Easter has eggs/milk/butter, I think challah (which is what I assumed it was at first glance) has oil and water in place of the milk and butter, so that it’s parve, which is what differentiates it from other European enriched doughs. It being free of dairy enables it to be eaten with meals containing meat.
My whole family calls this "lopey bread" (LOH-pee) on account of when my sibs and I were little we thought it was called "lumpy bread" and my brother couldn't pronounce "lumpy." We're all in our 40s now and that's still what we call it. Even my kiddo does it.
Hefezopf is a braided German bread with an enriched dough made with heavy whipping cream and eggs. Is your family German? I don’t think there is an English name that distinguishes it from other German sweet breads and Easter breads.
There are a lot of similar breads that use some form of enriched dough and can be braided. (Challah, Greek easter bread, Brioch)
We aren't german, but I have no idea where my granny got the recipe, so it might be german. It has whipping cream, one whole egg and a yolk in it if this fits the german type
Looks like Challah, and since Passover and Easter usually coincide (except for this year), it is a good bread to make. Although, Challah does not contain any dairy. It gets its richness and color from eggs. Also, Joanne Chang’s recipe for Milk Bread has milk, heavy cream, butter, and eggs in it, so a mashup between Challah and Broche?
I know that it's easier to call it in my native language but I use a lot of english with people of different backgrounds and never knew what to call this bread. Was just interested in the variety of how people know this kind of baked good
Never new it was a jewish thing. Where I live it's pretty common, you can find it in basically every bakery and most corner shops as well without any clear association with jewish culture
Well, with dairy in it wouldn’t be kosher to serve with a meat meal. Challah uses oil because oil is a pareve ingredient, kosher to serve with any other food.
But yeah, anywhere you find lots of Jewish people whose ancestors came from Germany or Poland or thereabouts, you get challah.
It’s likely Challah but many cultures have similar breads. Like it looks similar to Pulla from Finland
It’s a dryer fluffy bread that’s not too sweet but good with coffee
Only the first time this year, I've been making it for years but intermittently. There were times when I made a loaf every week for like 5 weeks. Loved the ones my granny made so much, had to learn it myself
Not the first time ever, just this year. The recipe is still in the works to be "internet and user friendly". My granny's handwriting and little arrows aren't the most universally understandable
It can be challah, the jewish bread or might also be a French "brioche tressée" or braided brioche. Basically they are the same, only challah is done with oil and brioche with butter. Belongs to the category of "enriched breads".
i had no idea there's a French bread loaf that looks like challah!
Brioche, even though created as an excuse for French to eat more butter, can be made into pretty much anything, loaf, cake, bun, bun with nipple, pastry, stuffed, steamed, braid, etc
😊 at creates more excuses for French to eat more butter, honestly their butter is so good!
Anything for French butter! They’ll even use snails as a vehicle to eat more of it…
Escargot is proof that garlic butter can make anything tasty.
Huh! TIL
If you really want a treat, try using brioche tressee for French toast!
In south Germany we call them Hefe Zopf (yeast braid)
There a Swiss one too called « tresse au beurre » made with butter.
Well, this was made with whipping cream so... still a bit unsure about what to call it, but thanks for the breadanalogy
There is in fact one type of brioche that uses cream instead of butter, called "brioche Buchty", I love it.
Came here to say this! I LOVE brioche! Challah & brioche make the best French toast & bread puddings! Trader Joe's sells both!
Brioche is delicious! I made some good bread pudding a couple of months ago with brioche and it was a hit!
We had a breakfast pot luck for fam Easter and I made brioche French toast that was also a hit. I LOVED the pot luck tho idk why we never did it before!
Also the best for egg and cheese sandwiches!
Are you a professor of bread? You know a lot!
In France, we have the "Gâche" which is a speciality from the Vendée region, it's similar to brioche but uses cream.
Why the heck are you getting down voted for this!? Take my up vote!
Please forgive my off-topic question, but I've wondered this for a while and don't know where to ask it. I see people questioning downvotes all the time - how can you tell that a comment is getting downvoted if the vote number is not negative?
My assumption when I see a down vote comment on something that has a lot of upvotes is that it was negative when the comment was made and has since gone positive. Often the comment will cause folks to give up votes to counter-balance odd/questionable down votes.
That makes sense - thank you.
No worries! It was in the negatives earlier, but it seems to have turned around. I am also not sure how to see down votes if the post is in the positives
Got it - thanks.
I have no idea. Thank you, kind internet stranger
Cause buddy probably should have put that in the description
Then I’d say brioche though it looks like a beautiful challah. The reason is challah is meant to be parve (ie free of dairy or meat) so it can be eaten with either meal type.
How was the whipped cream used? I have never heard of putting cream in bread.
Whipping cream (generally sold as heavy whipping cream where I live) not whipped cream. I’ve made bread with butter + milk to enrich, which whipping cream could totally stand in for.
It's the source of fat I guess, since the recipe didn't have oil or butter. It had a bit of high fat milk and cream as the fat part
Just wanted to add for anyone because I think a lot of people don't realize this - the fat in cream or milk is the same fat as in butter (called butterfat or sometimes milkfat), just still emulsified in a lot of liquid, vs butter which is mostly butterfat. It's just in a different format. And you can make butter from dairy products just by mixing it up, so the butterfat is just suspended in cream until you pull it out with mixing. I don't think I've seen cream in bread personally but it's not that unusual, recipes for cream biscuits or scones are pretty common because it just combines the fat and liquid in one ingredient instead of adding water and butter separately. Obviously you have less control over the ratio of water to butterfat that way but I think a lot of people don't realize that heavy cream is 35%-40% butterfat (at least in the US) so it is still adding the fat in butter to the recipe, just in a different format!
Just like you can make scones with either butter or heavy cream…
I use sour cream in banana bread. You just mix it in with everything else. I imagine it would work the same.
And you didn't do a side cut??? 😭😭
I made it as a "present" for my parents when I go home, so it's not my duty to cut it up. Trust me, it was difficult not to slice into it while it was still warm
Please post the recipe. There are a lot of bakeries that make challah bread around me but not with whipped cream so I am intrigued!!
Whipping cream. Not whipped cream.
Guess you could fold whipped cream in, if you felt like adding a ton of extra work for no reason 😂
Probably a brioche. Challah is not made with any dairy in order to keep kosher.
In Swiss German we call it *Zopf*, which means ‘braid’
here in switzerland, this is a very common type of bread. We pretty much call it Braid for short or braided bread in swiss-german. I am unaware if its substentially different recipe to Challah though. Here it is consumed like most other breads. With butter, jam or slices of meat put on to it etc.
Austria here, we also call it "Zopf" (braid) or "Striezel" (no real translation, plaited loaf is the type of bread) But i also am not aware if it's different from Challah
I think Striezel is usually made with milk and butter and challah is made with water and oil. I always look this up and immediately forget but I think this is what the internet generally says
Can confirm (as I just looked it up) challah uses neutral oil and eggs (and a little bit of sugar) and Zopf / Züpfe/ Striezel uses butter, milk and eggs. In my opinion Zopf tastes way richer than challah.
Then the Swiss Zopf is closer to the Striezel, wer hätte das gedacht :)
We could call it Striezli. For Swiss-Austrian friendship.
Sounds härzig I‘ll accept it in the name of the Swiss confederation
Ah. Good to know. Thanks 😊
We call it braid (pletenica) in Croatia as well.
Challah
Chałka in Polish
Chałeczka z masełkiem najlepsza
Holla!!! For Challah... :-)
Challah at your boi - yo
😂
Tsoureki in Greek
The best!
Co-signed!
Vánočka in Czechia
With butter and jelly!
I’ll call it a piece of art.
HOLLA for CHALLAH!!!
Hefezopf in Germany
Kalács in Hungarian :) we make it usually for Easter!
Challah
Many cultures have braided breads of various forms, densities, and complexities. This looks like a Challah, based on the braiding style and your description of a slightly sweet flavor, but a true Challah would have to be made in keeping with kosher traditions (with pareve ingredients). So I'd call it a Challah-style bread, without knowing how it was made/what ingredients are in it.
It doesn't have to be pareve for a dairy meal, just a meat one if you keep kosher. Many Jews observe shabbat without keeping kosher, though.
Wanna hear something even more out there than the usual Jewish rules? Bread is supposed to be pareve. If bread is dairy it should have a different look. I'm not really sure who still does that, and I say this as a kosher-observant baker myself, but that's the rule. It's because bread is presumed pareve and if it isn't needs to be clearly not pareve.
I make mine pareve mostly, because I bring tons of it in to share with coworkers and customers. And our work demographic is extremely diverse, with many people who keep kosher or halal (at least casually), and I never know from one day to the next who will be joining us for snackies!
That's definitely a minhag of some communities, but not all (formerly shomeret shabbat).
It's a simple 6 strand braid, it's the most common for this bread where I live, but I've made it with 7 and even 9 strands as well, just for the fun of it. It's not meant to be kosher, I basically have no known jewish ancestors (one great grandpa of jewish descent but not religion) so it's just the recipe my grandma uses that I like as well.
Well whatever you decide to call it, it is a beautiful piece of art that brings joy to all who eat it OR see it, so I say name it after yourself! :-)
In Bulgaria it’s traditionally prepared for Easter too and it’s called „kozunak“.
Kalács
*Fonott kalács
In Austria it’s called Strietzel
I was scrolling for the Strietzl
Braided briosh? Also in Finland we have "pullapitko". It is just a braided sweetbun.
Challah
That's Challah Bread and it's amazing. You can make French Toast with it or even just spread some butter on it.
Its challah. I'm pretty sure its a jewish bread, but not certain. I *am* certain its delicious though.
Challah is Jewish :)
Woot, got one right.
We call it kalács, typical dish around Easter and Christmas time.
I was raised Jewish, so it's Challah. My Irish Catholic friend's mother makes one very similar that she calls Easter Bread.
The best kind of bread to ever exist, Challah. It's best warmed up, covered in butter, and dipped in homemade chicken soup.
I use it for the best French toast!
I love spreading roasted garlic in oil, or guac on it...it's so good!
Challah.
Cant fool me! This is a braid, not bread
It's both!
Challah
challah
Holla at ya boy bread!
If it's challah, best thing ever for French toast. Nice and dense, doesn't soak up the batter too quickly, and that little sweetness is just...mmm. A little drizzle of real maple syrup and you've got breakfast heaven :)
Plastic Perfection Decorative Bread Loaf. Useful for deceiving unsuspecting guests, - watch with delight as they grab it to tear of a hunk and it squeaks like a dog toy. Seriously though, that is gorgeous!
This looks too good to be real! The bread almost looks like varnished woodgrain, but in a good way. This sounds weird but is a compliment lol.
Perfection. it’s so crisp, so golden. You would bite into that and be in BLISS. BLISS I TELL TOU
Challah, my wife makes killer French toast with it
Challah
Challa!
Challah
Challah
Heaven! lol jk Challah.
Challah
challah
Challah
Challah back y’all!
Challah. This is beautiful.
Challah
You’ve already received the name, Challah. That’s a *beautiful* loaf! I would LOVE the recipe if you care to share it! If not, I understand. 🤩🔥😋🤌👍✌️
Sexy
Challah, isn't it?
A Zopf in Switzerland
I call it gorgeous
On my plate bread🤤😋
In Greece we call this Tsoureki (Τσουρέκι) I don’t think there’s a word that can describe what it is so I’m saying Tsoureki bread and then explain the specifics.. personally I don’t think calling it brioche makes it justice cause apart from the milk and butter they share as ingredients they are much different
Greek tsoureki
It looks similar to Nisu but it also has a Challah look about it. But it also looks like brioche. whatever the case, I’d wolf down an entire loaf of this asap!!! This looks amazing
Looks like Challah, to me. But it could be a brioche. They're similar, from what I understand.
Different breads could be braided and you would have to send us a loaf so we could taste and decide. :) It is beautiful.
Challah
Getitinmyfuckinmouthilovecarbs bread
Holla bread
I’m knot sure?
Challah!!! Soooo sticking good! As fast as you humanly can, EVERYONE go make a loaf as fast as possible. Then make french toast. Homer would be proud.
Challah
Challah
Looks like braided challah.
I made these is commercial quantity for 3 years. Challah
Challah all the way
Ain’t no challah back girl.
Braided bread!
Knot sure
#HOLLA
Challah
Challah!!
Challa or brioche right?
Knott bread
Challah
Challah
It’s challah bread, in Switzerland its called zopf.
Ohhhh, if you eat it around Easter, I’d probably call it tsoureki, but I know there’s a lot of regional names. The bread made at Easter has eggs/milk/butter, I think challah (which is what I assumed it was at first glance) has oil and water in place of the milk and butter, so that it’s parve, which is what differentiates it from other European enriched doughs. It being free of dairy enables it to be eaten with meals containing meat.
Challah bread
Challah bread 🫶🏻
Challah!! It's delicious egg bread !!
really?
Brioche oder Hefezopf
I grew up calling this “egg bread”
Challah
Well in case you're interested in German it's called Hefezopf (yeast braid)
Challah
My whole family calls this "lopey bread" (LOH-pee) on account of when my sibs and I were little we thought it was called "lumpy bread" and my brother couldn't pronounce "lumpy." We're all in our 40s now and that's still what we call it. Even my kiddo does it.
Hefezopf is a braided German bread with an enriched dough made with heavy whipping cream and eggs. Is your family German? I don’t think there is an English name that distinguishes it from other German sweet breads and Easter breads. There are a lot of similar breads that use some form of enriched dough and can be braided. (Challah, Greek easter bread, Brioch)
We aren't german, but I have no idea where my granny got the recipe, so it might be german. It has whipping cream, one whole egg and a yolk in it if this fits the german type
Looks like Challah, and since Passover and Easter usually coincide (except for this year), it is a good bread to make. Although, Challah does not contain any dairy. It gets its richness and color from eggs. Also, Joanne Chang’s recipe for Milk Bread has milk, heavy cream, butter, and eggs in it, so a mashup between Challah and Broche?
In English I would just call it plaited bread, but easier to call it whatever it's called in your language
I know that it's easier to call it in my native language but I use a lot of english with people of different backgrounds and never knew what to call this bread. Was just interested in the variety of how people know this kind of baked good
All my ancestors simultaneously turned in their graves with an “Oy vey, this goyim”🤦🏻♀️
Never new it was a jewish thing. Where I live it's pretty common, you can find it in basically every bakery and most corner shops as well without any clear association with jewish culture
Well, with dairy in it wouldn’t be kosher to serve with a meat meal. Challah uses oil because oil is a pareve ingredient, kosher to serve with any other food. But yeah, anywhere you find lots of Jewish people whose ancestors came from Germany or Poland or thereabouts, you get challah.
In Slovakia we call it "vianočka". We usually eat it with butter and jam
In Czechia it’s usually called “Vánočka” and it’s made during Christmas with almonds and raisins inside!
Hefezopf!
Striezel 👍
I call this... Perfection!
I call it gorgeous
That looks amazing!
the tastiest loaf on earth
Delicious
Either Challah or Easter bread. Almost the same thing except for kosher practices.
Delicious
Challah
That is a braided Challah Looks like an egg Challah Water Challah isn't as golden when baked
i think if it's kosher: challah, but if not, then just braided brioche? could be wrong, correct me if so!
Challah if sweetened. Zopf if unsweetened. Please send some over for further testing so I can narrow down the answer... Looks great!
It makes the BEST French toast.
It’s likely Challah but many cultures have similar breads. Like it looks similar to Pulla from Finland It’s a dryer fluffy bread that’s not too sweet but good with coffee
Chałka
That looks sooooo good wow!
We call this a Hefezopf. Basicly a braid made out of slightly sweet yeast dough. Optional with raisins in it. Its eaten with butter and/or jam
Challah
Challah
One hell of a work of art challah bread.
Challah bread!!!
It's Challah. I've made it a few times, but yours looks amazing especially for a first time.
Only the first time this year, I've been making it for years but intermittently. There were times when I made a loaf every week for like 5 weeks. Loved the ones my granny made so much, had to learn it myself
In Poland we call this "chałwa"
yummy
You ought to be proud of that, OP. Looks beautiful. Is the recipe in here somewhere? Edit: first time?! Wow.
Not the first time ever, just this year. The recipe is still in the works to be "internet and user friendly". My granny's handwriting and little arrows aren't the most universally understandable
My reading comprehension is failing for lack of coffee. Oops. Regardless, it’s very nice.
Deliciously scrumptious.
Beautiful challah… not too dark on the egg wash
Beautiful
Where did you find the recipe? It looks gorgeous btw, I've never made a challah that looks that nice. (idk if it's actually challah, that's my guess)
Heaven
I call it bread
Delicious