Challah
By jenkovo08
0 Picture
Ingredients
- 2 1/4 teaspoon active dry yeast
- 2 3/4 + 1 tablespoon bread flour
- 1/4 cup + 2 tablespoon sugar
- 3/4 teaspoon salt
- 3 1/2 tablespoon oil
- 3 egg yolks
- 1 cup water
- Glaze
- 1 egg, beaten
Details
Level of difficulty Easy
Preparation time 25mins
Cooking time 30mins
Cost Budget Friendly
Preparation
Step 1
Add all ingredients into the bread machine in the order suggested by your bread machine (this is usually liquids first and yeast last). Start "dough" cycle.
Step 2
At the end of the dough cycle, remove the dough from the machine and divide it into 3 equal pieces. Form each piece into a round, pressing to break out any air bubbles. Place on a lightly greased plate or cookie sheet, leaving room for the balls of dough to double in size. Cover with a clean kitchen towel and let rise about 20 minutes in a warm – but not hot – draft-free place. If you press the dough lightly with your finger and the mark remains, the dough is ready. If the indentation springs out again, the dough needs to rise longer.
Step 3
Preheat oven to 350 degrees. Roll each piece of dough into a rope about 18 inches long. Braid ropes together, pinching the dough together at both ends to seal and tucking the ends under. (I find it easiest to start the braid in the middle and work toward each end. The cooked loaf looks prettier)
Step 4
Place the braid on a baking sheet. Brush the egg glaze over the loaf (Optional: sprinkle egg glazed loaf with sesame seeds). Let rise again for 30 minutes.
Step 5
Bake the Challah for 30 minutes or until the bottom is golden brown and bread sounds hollow when tapped on the bottom. Let the loaf cool before slicing.
Use just under 1/4 cup sugar.
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