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Challah

Western.Chefs's picture
Challah is a simple and delicious bread that is ure to surprise your family and friends with its flavor. I served it just last weekend and my family loved it. Follow this easy Challah recipe, don€™t miss it!
Ingredients
  Sugar 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Active dry yeast 1
  All purpose flour 3 1⁄2 Cup (56 tbs) (about)
  Water 3⁄4 Cup (12 tbs)
  Salad oil 3 Tablespoon
  Eggs 3
Directions

1. In large bowl, combine sugar, salt, yeast, and 1 cup flour. In 1-quart saucepan over low heat, heat water and salad oil until very warm (120° to 130°F.).
2. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Reserve 1 egg yolk for brushing top of loaf; add remaining egg white and eggs, and 1 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With wooden spoon, stir in 1 1/4 cups flour to make a soft dough.
3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/4 cup) while kneading. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover; let rise in warm place (80° to 85°F.) until doubled, about 1 hour.
4. Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes for easier shaping. Meanwhile, grease large cookie sheet.
5. For bottom part of loaf, cut two-thirds of dough into 3 pieces; with hands, roll each piece into a 13-inch-long rope. Place ropes side by side on cookie sheet (so loaf won't have to be moved once ropes are braided). Braid ropes and pinch both ends to seal well.
6. For top part of loaf, cut remaining piece of dough into 3 equal pieces. With hands, roll each piece into a 14-inch-long rope. Place ropes side by side and braid; pinch both ends to seal. Carefully place braid down center top of large braid on cookie sheet; tuck ends of top braid under bottom braid, stretching top braid if necessary, and pinch to seal well. Cover; let rise in warm place until doubled, about 45 minutes.
7. Preheat oven to 375°F. In cup, beat reserved egg yolk; use to brush top and sides of loaf. Bake loaf 35 minutes or until golden and loaf sounds hollow when lightly tapped. Remove from cookie sheet; cool completely on wire rack.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread

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