Free Recipe Challah

Recipe Type: Free Bread Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1

Ingredients for Challah Recipe

1/2 c Sugar
Cooled
2 Envelopes dry yeast
6 To 7 cups all-purpose flour
1 tb Salt
-or bread flour
1 3/4 c Warm water (105 – 115 F)
1 Egg beaten with 2 Tbs milk
4 Eggs, room temperature
-or cream (glaze)
1/2 c (1 stick) unsalted butter or
Poppy seeds or sesame seeds
-margarine, melted and

Challah Preparation

Makes 1 large or 2 medium braids Combine sugar, yeast and salt in large bowl. Whisk in water, eggs and butter. Add 3 cups flour and whisk until smooth, about 3 minutes. Using wooden spoon, mix in enough remaining flour 1/2 cup at a time to form soft dough. Knead on floured surface until dough is satiny, abut 10 minutes, kneading in more flour if sticky. Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with towel. Let rise in warm draft-free area until doubled, about 1 1/4 hours. Grease large baking sheet. Gently knead dough on lightly floured surface until deflated. For large loaf: Cut off 1/3 of dough.* cover both pieces with towel and let rest 10 minutes to relax gluten. Divide larger piece of dough into 3 pieces. Roll each into 14-inch rope. Braid together, working from middle to ends. Pinch ends together. Place on prepared pan, tucking ends under. Cut remaining dough into 3 pieces; roll each into 9-inch rope. Braid together. Set smaller braid atop larger. Cover with waxed paper or towel. Let rise in warm draft-free area until doubled, about 45 minutes. Preheat oven to 350 F. Brush dough with egg glaze and sprinkle with poppy seeds. Bake until golden brown and bread sounds hollow ehen tapped on bottom, about 50 minutes. Immediately transfer to rack and cool. * For 2 medium loaves, cut dough in half. Divide each half into 3 pieces. Roll each piece into 8-inch rope. Form 2 braids. Transfer to 2 greased pans and let rise as above. Bake about 45 minutes. Variation: Use 1 1/2 to 3 1/2 cups whole wheat flour to replace equal amount of all-purpose flour. Substitute honey for sugar. Dough may take a little longer to rise. Bon Appetit

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