Challah Bread

Recipe By:
Sweet_Love
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Challah Bread
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  • Total Time 90 min Ico-add
  • Yield 1 Loaf
  • Level Medium

A golden, braided egg bread made to celebrate the Sabbat and other holiday gatherings, challah bread, with it's soft eggy texture and flavor also makes excellent french toast.
 

Ingredients

  • 1 packet active dry yeast
  • 1/4 cup heated water (105 to 115 degrees f)
  • 1/2 cup lukewarm water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 egg
  • 1 tablespoon shortening
  • 2 3/4 cups all purpose flour
  • 1 egg yolk
  • 2 tablespoons cold water
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Directions

  1. 1. Dissolve yeast in the heated water. Stir in lukewarm water, sugar, salt, egg, shortening and 1 1/4 cups flour. Beat until smooth. Mix in remaining flour to make dough easy to handle.
  2. 2. Turn dough out on floured work surface, knead until smooth and elastic, about five minutes. Round up dough in greased bowl, turn over to grease top. Cover and let rise until doubled in bulk, about one hour.
  3. 3. Punch the dough down, divide into three equal parts. Roll each part into a strand 14 inches long.
  4. 4. Place strands close together on lightly greased cookie sheet. Braid gently and loosely, don't stretch the dough. Fasten the ends and tuck under securely.
  5. 5. Brush braid with shortening. Cover and let rise until doubled in bulk, about 45 minutes.
  6. 6. Beat egg yolk and cold water until blended, brush over braid. Bake at 375 degrees F for 25 to 30 minutes or until golden brown.