Challah (Braided Egg Bread) |
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Prep Time: 180 Minutes Cook Time: 60 Minutes |
Ready In: 240 Minutes Servings: 4 |
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Challah bread is one of the most satisfying things I make. I usually knead it in my Kenwood mixer, but there's nothing like kneading by hand to help relieve stress. Ingredients:
8 -9 cups flour |
3/4-1 cup sugar (or 3/4 cup honey) |
1 tablespoon salt |
1 (2 ounce) package yeast |
2 1/2 cups lukewarm water (, or 2 cups only if using honey) |
1/2 cup oil |
5 eggs |
Directions:
1. Mix together 2 1/2 cups flour with the sugar (honey), salt and yeast.
2. There is no need to dissolve the yeast first.
3. Add the water and oil.
4. Mix in 4 eggs.
5. Beat in another 1 1/2 cups of flour very well.
6. Add 4-5 cups of flour, until a very soft dough is formed.
7. Knead for about 10 minutes.
8. If using the dough hook, knead for about 7 minutes.
9. Let rise for 1-2 hours until doubled in size.
10. Alternately, let rise in the refrigerator overnight and then let warm to room temperature for about 1 or 2 hours.
11. Decide how many challahs you want, how many strands you want to braid in each.
12. Make a dough ball for each strand; roll them into ropes and braid.
13. Let rise covered for 1/2-1 hour.
14. Beat the remaining egg and brush on the challah.
15. Bake in a preheated oven at 325 F (150 C) for 30 minutes.
16. Apply egg wash once more and bake for another 30 minutes at 350 F (175 C).
17. This dough is enough for 4 medium sized challahs.
18. You can really let your imagination run rampant here, making intricate braids, placing the braids in a loaf pan, even then winding them into a circle.
19. You can add about 1/4 cup of raisins to the dough, but we leave them out.
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