Challah Bread
Servings Prep Time
1Large Loaf 20Minutes
Cook Time Passive Time
30Minutes 3Hours (for rising)
Servings Prep Time
1Large Loaf 20Minutes
Cook Time Passive Time
30Minutes 3Hours (for rising)
Ingredients
  • 5teaspoons (2 pkgs.) active dry yeast
  • 1cup warm water(105°-115°)
  • 1/2cup plus one Tablespoon Sugar
  • 3 eggs(plus one for additional beaten egg for glaze)
  • 1Tablespoon salt
  • 1/2cup butter(room temperature)
  • 4 3/4cups flour(or more as needed)
Instructions
  1. In 5 quart bowl of stand mixer, dissolve the yeast in warm water. Stir lightly to incorporate and let sit for about 5 minutes, until lightly foamy.
  2. Add sugar, 3 eggs, salt, butter and 4 3/4 cups flour. With dough hook attached, place bowl on mixer and knead on low speed for 5-7 minutes. Add additional flour as needed (dough should be elastic and smooth). Be careful not to add too much flour, as dough will become less sticky as kneading continues.
  3. Remove from mixer bowl, and shape into a round ball. Place in a large, lightly oiled bowl. Cover with a dampened kitchen towel in a warm, draft~free area for about 2 hours, until it has doubled in volume.
  4. With a spatula, scrape dough from sides of bowl and place on clean, lightly floured work surface. Cut the dough into 3 equal pieces and roll lightly into 12″ x 2″ logs. Lightly flour hands as needed.
  5. To braid, place the three rolls in front of you and pinch top ends together. Cross right strand over the middle, then left strand over middle, then continue crossing left and right under middle roll until you reach the end (you can also form into one or two un~braided loaves, rolls or knots)
  6. Place on parchment lined cookie sheet or rimless baking sheet. Place loaf on sheet and cover with clean, dry kitchen towel. Let sit in a warm, dry, draft~free area for approximately 45-60 minutes, until it is spongy to the touch and doubles in size.
  7. Preheat oven to 350°. Baste loaf with beaten egg. Bake on lower rack of oven for 30 minutes, until it sounds hollow when tapped and is evenly browned.
  8. Let cool on wire rack.
Recipe Notes

This recipe can also make two smaller braids.  Just cut the dough into two equal pieces, then cut each into three strands to braid.  Bake 25-30 minutes at 350°.

Adapted from Williams~Sonoma

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