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Challah Braided Egg Bread
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1
Reviews
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By:
Linda Davis
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Challah Braided Egg Bread Recipe is a brunch classic which is attractive and very tasty and uses yeast, sugar, salt, salad oil, flour, eggs and sesame or poppy seeds.
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INGREDIENTS
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1 package active dry yeast
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1 1/4 cups warm (105° to 115° F)water
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2 teaspoons sugar
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1 teaspoon salt
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2 tablespoons salad oil
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4 1/2 to 5 cups flour
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2 eggs
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1 egg yolk, beaten with 1/2
teaspoon water
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3 tablespoons sesame or
poppy seed
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DIRECTIONS
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1:
Sprinkle yeast over 1/4 cup of the water in large bowl of electric mixer. Add sugar. Let stand until yeast is soft (about 5 minutes). Add remaining 1 cup warm water, salt, and oil. Add 3 cups of the flour. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Beat in eggs, one at a time, then gradually stir in about 1 1/2 cups more flour to make a soft dough.
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2:
Turn dough out onto a board or pastry cloth coated with some of the remaining flour. Knead until dough is smooth and small bubbles
form just under surface (12 to 15 minutes), adding more flour to prevent dough from being sticky. Turn dough in a greased bowl. Cover and let rise in a warm place until doubled in bulk (about 1 hour). Punch down, cover again, and let rise a second time until doubled in
bulk (about 45 minutes). Punch dough down and divide into three equal portions.
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3:
On a lightly floured surface roll each portion into an 18-inch-long strand. Place the three strands side by side diagonally across a large, greased baking sheet; braid. Pinch ends, tucking under slightly to seal.
Let rise until almost doubled in bulk (about 45 minutes). Preheat oven to 375° F. Brush egg yolk mixture lightly over braid. Sprinkle evenly with sesame or poppy seed.
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4:
Bake until braid is well browned and sounds hollow when tapped lightly (40 to 45 minutes). Slide onto a wire rack to cool.
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