This is a slightly heartier Challah bread recipe with the same great taste Very easy The recipe can be easily cut in half for a medium sized loaf Sprinkle with oats poppy seeds or whatever strikes your fancy
Prep Time
3 hrs
Dificult
Medium
Servings
3 hrs 50 mins
Ingredients
Instructions
Mix the yeast and water together in a large bowl
and let stand until a creamy layer forms on top
about 5 minutes. Beat in 3 eggs
sweetener
butter
whole wheat flour
all-purpose flour
and rolled oats. Turn the dough out onto a floured surface
and knead until smooth and elastic
5 to 10 minutes.
Form the dough into a compact round shape
and place in an oiled bowl. Turn the 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
about 2 hours.
Punch down the dough
and cut into 3 equal-size pieces. Working on a floured surface
roll the 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 the braided challah on a baking sheet lined with parchment paper. Cover the loaf with a dry cloth
and let rise in a warm spot until doubled
about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Brush the loaf with 1 beaten egg
