Light and fluffy braided Challah bread is a delicious egg bread that is perfect for special celebrations, weeknight dinners, and everything in between.
Yield: 1 (14 inch) loaf
Servings: 12 people
Ingredients
- 1 c water, warmed to 90F
- ¼ c sugar
- 2 ¼ tsp active dry yeast
- 4 ½ - 5 c unbleached all purpose flour
- 1 ½ tsp salt
- 2 Tbsp light flavored olive oil or canola oil
- 2 eggs
- 1 egg yolks (save the egg white for the egg wash)
To Top
- 1 egg white beaten with 1 Tbsp water (from the 1 yolk above)
- Poppy seed or sesame seeds (optional)
Instructions
- Place the warm water in a large bowl. Add the sugar and mix to dissolve. Sprinkle the yeast over top of the water and let it stand for 10-15 minutes, until the yeast starts to foam.
- Add 2 cups of flour and the salt to the yeast mixture. Mix well. Add the oil, eggs and egg yolk and stir to mix.
- Add the remaining flour ½ cup at a time, stirring after each addition, until a soft dough comes together.
- Turn the dough onto a lightly floured surface and begin to knead by hand, adding flour as necessary, until the dough is smooth, soft and slightly tacky (but not sticky), 7-10 minutes. (Alternately, mix the dough in a stand mixer using a dough hook. Knead with the dough hook for 2-3 minutes.)
- Transfer the soft dough to a clean, greased bowl. Cover with a damp tea towel and place the bowl in a warm, draft-free place to rise for 2 hours.
- Punch down the dough and divide it into 3 equal pieces. Shape each piece into a ball and roll each ball into a rope. Pinch the three ropes together at one end and braid them, being sure to pinch the other end to seal the braid when finished.
- Place the braided loaf on a parchment paper lined baking sheet.
- Prepare your egg wash and brush the loaf with the wash. Top with seeds as desired.
- Let the bread rise for 25-30 minutes, until puffy.
- Preheat your oven to 375F
- When the dough has finished proofing, brush it with another coating of egg wash, if desired, and place it in the oven. Bake for 25-30 minutes, turning the pan 180? halfway through cooking time. (If you want a very even and glossy crust, brush the loaf with a little more egg wash when you turn the pan.)
- The loaf is done when it is golden and sounds hollow if you tap it, (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 180 degrees.)
- Remove the loaf from the baking sheet and let cool on a wire rack.