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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Rich, egg based jewish bread that love using for thick french toast Ingredients:
yeast |
1/2 c wam water (110f-115f) |
1 (1/4oz) pkg active dry yeast |
1/4 tsp sugar |
dough |
1 cup warm water (110f-115f) |
1/3 c canola oil |
1/4 c sugar |
3 eggs, room temp |
1 egg yolk, room temp |
1 tsp salt |
4 1/2 to 5 1/2 c bread flour |
glaze |
1 egg |
2 tsp poppy or seasme seeds if desired |
Directions:
1. Combine all yeast ingredients in small bowl; let stand 10 mins or until foamy.
2. Meanwhile, combine 1 c water, oil and 1/4 c sugar in lrg bowl. Add 3 eggs, egg yolk and salt; beat at med speed until combined.
3. Add yeast mixture and 1 cup of the flour; beat at low speed until smooth. Slowly beat in enough of the remaining flour to make soft dough. (Resist the urge to add too much flour; dough should be sticky and won't pull away from sides of bowl cleanly.)
4. Knead dough 5 mins with mixer or gently by hand on light floured surgace 10 mins or until dough is soft and smooth. Gently form in lrg ball; lightly dust outside with flour. Spray large bowl with cooking spray. Place dough in bowl; cover with plastic wrap sprayed with cooking spray. Cover with towel; place in warm place. Let rise until double, about 1 hour.
5. Heat over to 350F; line large baking sheet with parchment paper. Gently punch down dough; turn out onto lightly floured surface. Divide dough in half; divide each half into 3 pieces. Roll each piece into rope 18 inches long and 1 inch wide.
6. Place 3 ropes next to each other. Starting in the middle, braid on half; secure ends. Braid the other half; place on baking sheet. Repeat with remaining dough, keeping space between braids on baking sheet. Cover with towl; let rise 25-30 mins or until almost double in size.
7. Combine 1 egg and 1 tbs water. Brush over braid; sprinkle with poppy seeds. Bake 30 mins or until golden brown and bread sounds hollow when tapped on bottom.
8. Makes 2 (24slice) loaves
9. TIPS: You can make a sweeter challah by increasing the sugar in the dough to 1/2 cup.
10. You make it richer by replacing the warm water with warm milk and replacing the oil with butter.
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