This is a simple recipe for challah bread that I enjoy making An egg wash gives it a golden crust
Prep Time
1 hr 45 mins
Dificult
Medium
Servings
2 hrs 40 mins
Ingredients
Instructions
Place water and yeast in a large bowl; let the mixture stand until a creamy layer forms on top
about 10 minutes. Stir in honey and salt until dissolved
and add beaten eggs. Mix in flour
a cupful at a time
until dough is sticky. Sprinkle dough with flour
and knead until smooth and elastic
about 5 minutes.
Form dough into a compact round shape
and place in an oiled bowl. Turn dough over several times in the bowl to oil the surface of the dough
cover the bowl with a damp cloth
and let rise in a warm area until doubled in size
45 minutes to 1 hour.
Punch down dough
and cut into 3 equal-sized pieces. Working on a floured surface
roll small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right
move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left
and move it over the new middle strand. Continue braiding
alternating sides each time
until the loaf is braided
and pinch the ends together and fold them underneath for a neat look.
Place braided loaf on a baking sheet lined with parchment paper
and brush the top with beaten egg yolk.
Preheat the oven to 350 degrees F (175 degrees C).
Bake challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon
30 to 35 minutes. Cool on a wire rack before slicing.
Cook’s Note
For a softer crust
brush with 1 tablespoon melted butter instead of beaten egg.
