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Challah (Egg Bread)

chef.pierre's picture
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  Warm water 1⁄3 Cup (5.33 tbs)
  Sugar 2 Tablespoon
  Dry yeast 1 Tablespoon
  Milk 1 Cup (16 tbs)
  Soft butter/Margarine 1⁄4 Cup (4 tbs)
  Eggs 2
  Salt 2 Teaspoon
  All purpose flour 5 1⁄2 Cup (88 tbs)
  Egg yolk 1
  Water 2 Tablespoon

Combine water, sugar and yeast in warm mixing bowl, and stir until dissolved.
Add lukewarm milk, butter or margarine, 2 eggs, salt and 2 1/2 cups flour.
Using electric mixer, beat slowly at first until ingredients are well combined; then increase speed to medium, and beat until smooth.
Continue adding flour until batter begins to creep up beaters.
Remove and scrape beaters, and work in as much remaining flour as you can with wooden spoon, then by hand.
Turn dough onto floured board, and knead until smooth, working more flour in until dough loses its stickiness.
Place in lightly greased bowl, and oil top.
Cover, and let rise until doubled in bulk.
Punch down, and cut dough into 2 pieces, one slightly smaller than the other.
Cut larger piece into 3 equal parts, and shape each into a strand about 12 inches long and 1 inch in diameter.
Roll back and forth on board to form evenly shaped ropes.
Make 3 strands 10 inches long out of remaining dough.
Braid longer strands loosely on greased cookie sheet, and tuck ends under neatly.
Braid shorter strands, and center on top of first braid, tucking ends under.
Brush with salad oil, and cover with damp cloth.
Let rise until doubled in bulk.
Beat egg yolk with 2 tablespoons water, and brush over loaf.
Bake at 425°F.for 25 minutes; reduce heat to 350°F.
and bake 10 minutes longer.
Makes 1 loaf.

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