Brioche & Challah Mix Recipes

Brioche & Challah

1/4 oz (one packet) active dry yeast 
3 Tbsp warm water
1/4 cup of oil (for Brioche, use 1/8 cup softened butter and 1/8 cup oil)
2 large eggs (For brioche use 1 egg and 1 egg yolk) 
1 cup warm water (110 °F) (For Brioche use 1 cup milk)
Extra egg for eggwash

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Yields 2 small loaves (serves 4), one large loaf (serves 8) or 8 rolls.

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MIX: In a small bowl, combine 3 Tbsp warm water with 1 packet of yeast and stir to make a slurry. Let sit for 3 minutes. In a bowl or stand mixer with paddle attachment, combine oil (or butter + oil for brioche), eggs, and remaining 1 cup warm water (or 1 cup milk for brioche). Add the yeast slurry. Empty contents of mix into bowl, and mix on medium speed, about 5 minutes. Dough should feel sticky, but not wet like a cake batter.

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FOR ROLLS: Using a large ice cream scoop with lever, scoop up dough and wipe it on the side of the bowl to flatten. Release dough directly onto baking sheet or into muffin tins. Proof rolls.

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FOR LOAVES: Turn dough out onto a surface dusted with GF flour, or apply oil to your hands to prevent dough from sticking during the rolling process. Divide dough into three equally sized pieces (or six pieces if making two loaves), and carefully roll into ropes. Add more flour or oil to top of dough if it starts to get too sticky to roll. Starting with three ropes at a time, pinch top ends together to stick and braid into plaited loaf. Repeat to form a second loaf. Proof loaves.

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PROOF: Cover dough and let sit in a warm and moist area (oven set to 80° F) for 25 minutes to let dough rise.

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BAKE: Pre-heat oven to 380°F. Cover a sheet pan with parchment paper.  Egg-wash dough with lightly beaten egg.  Bake loaf for 35-40 minutes (small loaves and rolls for 20-25), or until color is golden brown.