Challah Bread Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 3/4 Cup (16 tbs) | |
| All purpose flour | 3 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Egg | 1 | |
| Egg white | 1 | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Egg yolk | 1 | |
| Water | 1 Tablespoon | |
| Sesame seed | 2 Teaspoon |
Directions
Dissolve yeast in the warm water in a large bowl.
Let stand until bubbly (about 5 minutes).
Stir in 1 1/4 cups of the flour, the sugar, egg, egg white, oil, salt, and saffron, if desired.
Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
Beat on high speed for 3 minutes.
Stir in as much remaining flour as you can with a wooden spoon.
Turn dough out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
Shape into a ball.
Place in a lightly greased bowl; turn once to grease surface.
Cover; let rise in a warm place until double (1 hour).
Punch down dough.
Divide in half.
Cover; let rest 10 minutes.
Shape each piece into a 32-inch-long rope.
On a greased baking sheet, shape one rope into a triangle; pinch ends together.
Form a six-pointed star by weaving the second rope over and under the first triangle, forming a second triangle; pinch ends together.
Make six 2-inch balls of foil.
Place foil in holes that form star points.
Cover; let rise in a warm place until nearly double (about 30 minutes).
Combine egg yolk and 1 tablespoon w liter Brush over loaf.
Sprinkle with sesame seed.
Bake in a 375° oven about 25 minutes or until bread sounds hollow when tapped, covering with foil alter 15 minutes of baking to prevent overbrowning.
Remove and cool on a wire rack.
Let stand until bubbly (about 5 minutes).
Stir in 1 1/4 cups of the flour, the sugar, egg, egg white, oil, salt, and saffron, if desired.
Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
Beat on high speed for 3 minutes.
Stir in as much remaining flour as you can with a wooden spoon.
Turn dough out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
Shape into a ball.
Place in a lightly greased bowl; turn once to grease surface.
Cover; let rise in a warm place until double (1 hour).
Punch down dough.
Divide in half.
Cover; let rest 10 minutes.
Shape each piece into a 32-inch-long rope.
On a greased baking sheet, shape one rope into a triangle; pinch ends together.
Form a six-pointed star by weaving the second rope over and under the first triangle, forming a second triangle; pinch ends together.
Make six 2-inch balls of foil.
Place foil in holes that form star points.
Cover; let rise in a warm place until nearly double (about 30 minutes).
Combine egg yolk and 1 tablespoon w liter Brush over loaf.
Sprinkle with sesame seed.
Bake in a 375° oven about 25 minutes or until bread sounds hollow when tapped, covering with foil alter 15 minutes of baking to prevent overbrowning.
Remove and cool on a wire rack.
Chef
