Challah bread

Challah bread

Ingredients/Components

• sugar - 1 Tbsp
• eggs - 3 item
• salt - 3/4 tsp
• salad oil - 3 Tbsp
• poppy seed - 1/2 tsp
• active dry yeast - 1 pkg
• all-purpose flour approximately

How to make challah bread:

Early in the day or a day ahead: In bowl, combine sugar, salt, yeast and 1 cup flour. In saucepan, heat oil and 3/4 cup water until very warm (125°). With mixer at low speed, beat liquid into dry ingredients. Beat at medium for 2 minutes. Reserve 1 egg yolk. To mixture in bowl, add egg white, 2 eggs and 1 cup flour; beat 2 minutes. Stir in 1 1/4 cups flour. On floured surface, knead until smooth and elastic, about 10 minutes, working in about 1/4 cup flour.

Shape dough into a ball and place in greased bowl, turning dough to grease top. Cover and let rise in warm place until doubled, about 1 hour.

Punch down dough; turn onto floured surface. Cover; let rest for 15 minutes. Cut 2/3 of dough into 3 equal pieces. Roll each into a 13-inch rope. On greased large cookie sheet, place ropes side by side and braid; pinch ends to seal. Cut remaining dough into 3 pieces. Roll each into a 14-inch rope; braid as above.

Place a small braid along center top of large braid; tuck ends under to seal and keep braid in place. Cover with towel; let rise until doubled.

Preheat oven to 375°. In cup, beat egg yolk; use to brush loaf. Sprinkle with poppy seed. Bake for 30 minutes or until golden and loaf sounds hollow when tapped. Cool loaf on rack. Makes 1 loaf, about 16 servings.

From remaining dough, make smaller braid and center along top of larger one. Brush with egg yolk, sprinkle with poppy seed and bake until golden brown.

Recipe categories: Breads, Grains, Pasta, rice and grains.