Challah Recipe
Ingredients
| Active dry yeast | 2 | |
| Sugar | 2 Tablespoon | |
| Warm water | 1 1/2 Cup (16 tbs) | |
| 7 to 7 1/2 cups all-purpose flour, divided | ||
| Butter/Margarine | 1/4 Cup (16 tbs), softened | |
| Salt | 1 Teaspoon | |
| Eggs | 3 | |
| Egg | 1 , separated | |
| Water | 1 Tablespoon | |
Directions
Sprinkle yeast and sugar over 1 1/2 cups warm water in small bowl; stir until yeast is dissolved.
Let stand until bubbly, about 5 minutes.
Beat yeast mixture, 2 cups flour, butter and salt in large bowl with electric mixer at low speed.
Increase mixer speed to medium; beat 2 minutes.
Beat in eggs, egg white and 1 1/4 cups flour at low speed.
Increase mixer speed to medium; beat 2 minutes.
Stir in enough additional flour (about 2 1/2 cups) with wooden spoon to make a soft dough.
Turn dough out onto well-floured surface.
Knead 5 minutes or until smooth and elastic, adding more flour to prevent sticking, if necessary.
Shape dough into ball; place in large greased bowl.
Turn to grease surface.
Cover; let rise in warm place about 1 1/2 hours or until doubled in bulk.
Punch down dough.
Turn dough onto lightly floured surface.
Knead several turns.
Cover and let rest 15 minutes.
Grease 1 large cookie sheet.
Divide dough into 3 pieces.
Cut 1 piece into thirds.
Roll each third into 16-inch-long rope.
Place ropes side by side and braid; pinch both ends to seal.
Place on prepared cookie sheet.
Repeat with second dough piece for another loaf, placing braids at least 5 inches apart on cookie sheet.
For top parts of loaves, cut remaining piece of dough in half; cut each half into thirds.
Roll each third into 17-inch-long rope.
Place 3 ropes side by side and braid; pinch both ends to seal.
Carefully place small braid on top of large braid, stretching top braid if necessary Tuck ends of top braid under bottom braid.
Repeat with remaining dough.
Cover; let rise in warm place about 1 hour or until doubled in bulk Preheat oven to 375°F Beat 1 tablespoon water into reserved egg yolk.
Brush top and sides of each loaf with egg mixture.
Bake 35 minutes or until bread is browned and loaves sound hollow when tapped with finger.
Remove immediately from baking sheet and cool completely on wire racks.
Let stand until bubbly, about 5 minutes.
Beat yeast mixture, 2 cups flour, butter and salt in large bowl with electric mixer at low speed.
Increase mixer speed to medium; beat 2 minutes.
Beat in eggs, egg white and 1 1/4 cups flour at low speed.
Increase mixer speed to medium; beat 2 minutes.
Stir in enough additional flour (about 2 1/2 cups) with wooden spoon to make a soft dough.
Turn dough out onto well-floured surface.
Knead 5 minutes or until smooth and elastic, adding more flour to prevent sticking, if necessary.
Shape dough into ball; place in large greased bowl.
Turn to grease surface.
Cover; let rise in warm place about 1 1/2 hours or until doubled in bulk.
Punch down dough.
Turn dough onto lightly floured surface.
Knead several turns.
Cover and let rest 15 minutes.
Grease 1 large cookie sheet.
Divide dough into 3 pieces.
Cut 1 piece into thirds.
Roll each third into 16-inch-long rope.
Place ropes side by side and braid; pinch both ends to seal.
Place on prepared cookie sheet.
Repeat with second dough piece for another loaf, placing braids at least 5 inches apart on cookie sheet.
For top parts of loaves, cut remaining piece of dough in half; cut each half into thirds.
Roll each third into 17-inch-long rope.
Place 3 ropes side by side and braid; pinch both ends to seal.
Carefully place small braid on top of large braid, stretching top braid if necessary Tuck ends of top braid under bottom braid.
Repeat with remaining dough.
Cover; let rise in warm place about 1 hour or until doubled in bulk Preheat oven to 375°F Beat 1 tablespoon water into reserved egg yolk.
Brush top and sides of each loaf with egg mixture.
Bake 35 minutes or until bread is browned and loaves sound hollow when tapped with finger.
Remove immediately from baking sheet and cool completely on wire racks.
Chef
