Such a soft, sweet, yummy bread. I love to make Custard French Toast with this bread. I made this with 6 strands, but to make it easier, you can do 4 strands. If you have problems figuring out how to braid the strands go to YouTube and put “how to braid challah bread”.
CHALLAH BREAD
(makes 1 loaf or 2 smaller loafs)
Ingredients:
*2 teaspoons active dry yeast
*3/4 cup warm water (110-115 degrees)
*1/4 cup honey
4 to 4 11/4 cups all-purpose flour
*2 large eggs
*1 large egg yolk
*5 tablespoons vegetable oil
*1 1/2 teaspoons salt
* 1 egg for egg wash
*1 teaspoon water for egg wash
*sesame seeds or poppy seeds (optional) (If I’m using it to make French toast, I leave the seeds off).
Directions:
~In a large mixing bowl, stir the water, honey and yeast together.
~Allow to sit for 5-8 minutes to proof (becomes foamy).
~Add 4 cups of the flour, vegetable oil, eggs, egg yolk, and salt.
~Mix with dough hook, for 8-10 minutes (or knead my hand for 12-15 minute) or until dough pulls away from the sides of the bowl and is smooth and elastic.
~Add additional flour a small amount at a time, if needed (the dough is to sticky).
~Lightly grease a large bowl.
~Shape the dough into a ball, and place into greased bowl.
~Cover with plastic warp (or a damp tea towel), and place in a warm draft free area (I put mine in the oven or microwave) until doubled in size (1- 1 1/2 hours or until doubled in size).
~Divide dough in 6 equal parts (or 12 for mini loafs).
~Shape the dough into rectangular pieces.
~Starting from the outside edge, roll the dough into a log.
~Roll the logs into 12-14 inch strands.
~Place all 6 strands vertically to you onto a lightly floured surface a couple inches apart.
~Place the tops (the ends furthest away from you) on top of each and pinch them together.
~Take the outside right strand, and move it over two strands (the center).
~Take the second from the left strand and cross it over all of the strands, moving towards the outer right side.
~Take the outer left strand and move it over 2 strands towards the center.
~Take the second to the right strand and move it to the outer left.
~Repeat this pattern util the entire loaf is beaded.
~Pinch the ends together.
~Tuck both ends under the bread.
~Line a cookie sheet with parchment paper or a silicone mat.
~Place the bread dough onto cookie sheet.
~In a small bowl, whisk 1 egg to 1 teaspoon water.
~Using a pastry brush, gently brush the egg wash over the dough making sure you get into the crevices.
~Loosely cover with plastic wrap or a damp tea towel.
~Allow to rise in a warm draft free area until doubled in size (40-60 minutes).
~Preheat oven to 350 degrees.
~Gently brush the dough with the egg wash once more.
~Bake for 20-30 minutes, or until the top is a deep golden brown (interior temp 205 degrees). If making the small loaf closer to 20 minutes.