Heavenly Challah BreadFrom fireraven 5 years ago
- Yeast: shopping list
- 1/2 c wam water (110F-115F) shopping list
- 1 (1/4oz) pkg active dry yeast shopping list
- 1/4 tsp sugar shopping list
- Dough: shopping list
- 1 cup warm water (110F-115F) shopping list
- 1/3 c canola oil shopping list
- 1/4 c sugar shopping list
- 3 eggs, room temp shopping list
- 1 egg yolk, room temp shopping list
- 1 tsp salt shopping list
- 4 1/2 to 5 1/2 c bread flour shopping list
- Glaze: shopping list
- 1 egg shopping list
- 2 tsp poppy or seasme seeds if desired shopping list
How to make it
- Combine all yeast ingredients in small bowl; let stand 10 mins or until foamy.
- Meanwhile, combine 1 c water, oil and 1/4 c sugar in lrg bowl. Add 3 eggs, egg yolk and salt; beat at med speed until combined.
- Add yeast mixture and 1 cup of the flour; beat at low speed until smooth. Slowly beat in enough of the remaining flour to make soft dough. (Resist the urge to add too much flour; dough should be sticky and won't pull away from sides of bowl cleanly.)
- Knead dough 5 mins with mixer or gently by hand on light floured surgace 10 mins or until dough is soft and smooth. Gently form in lrg ball; lightly dust outside with flour. Spray large bowl with cooking spray. Place dough in bowl; cover with plastic wrap sprayed with cooking spray. Cover with towel; place in warm place. Let rise until double, about 1 hour.
- Heat over to 350F; line large baking sheet with parchment paper. Gently punch down dough; turn out onto lightly floured surface. Divide dough in half; divide each half into 3 pieces. Roll each piece into rope 18 inches long and 1 inch wide.
- Place 3 ropes next to each other. Starting in the middle, braid on half; secure ends. Braid the other half; place on baking sheet. Repeat with remaining dough, keeping space between braids on baking sheet. Cover with towl; let rise 25-30 mins or until almost double in size.
- Combine 1 egg and 1 tbs water. Brush over braid; sprinkle with poppy seeds. Bake 30 mins or until golden brown and bread sounds hollow when tapped on bottom.
- Makes 2 (24slice) loaves
- TIPS: You can make a sweeter challah by increasing the sugar in the dough to 1/2 cup.
- You make it richer by replacing the warm water with warm milk and replacing the oil with butter.