Best Challah Bread Sallye Recipes

CHALLAH BREAD IN BREAD MACHINE (SALLYE)

Steps:

• 1. Cut butter into small pieces, and place in saucepan with milk and sugar. Over medium heat bring to a boil. Remove from heat and set aside to cool to 110º-115º. NOTE: If milk is too hot, it will kill lthe yeast action. If you don't have a thermometer, test the milk on the inside of your wrist. It should be just barely lukearm. Sift flour and set aside.
• 2. Whisk 2 eggs until light and frothy When milk is at proper temperature, add the eggs and salt to the milk and pour into bread machine pan.
• 3. Carefullly pour flour into pan, making sure that all liquid is completely covered by flour. Make small indentation in center of flour and pour yeast there.
• 4. OPTION ONE: Turn bread machine on to Dough cyclo. Machine will ding when dough cycle is complete. Remove dough from bread machine pan and place on floured work surface (waxed paper or cutting board). Cut dough into three equal pieces. Roll three pieces into long snakes about 18" long. Braid the snakes together into a loaf and tuck the ends under. Cover a large baking sheet with parchment paper and sprinkle with cornmeal. Transfer the braided loaf to the baking sheet. Cover loaf with a clean towel or cheesecloth and let rise until nearly doubled in size (about 1 hour).
• 5. Preheat oven to 350º Whisk the remaining egg and 1 tablespoon cold water together until light and frothy. With basting brush, lightly baste loaf evenly with egg wash. Sprinkle immediately with poppy seeds to taste.
• 6. Cook in middle rack of oven for 50-55 minutes until loaves are golden brown and sound hollow when bottoms are thumped. Cool completely on racks before wrapping. Be sure and sneak a piece with honeyed butter while it's still hot (for quality control purposes of course).
• 7. OPTION TWO: ALTERNATE METHOD FOR BAKING BREAD COMPLETELY IN BREAD MACHINE: If you don't want to braid the dough, use this method. Follow instructions steps 1 and 2 above. Skip instructions steps 3 through 6 above Turn bread machine to basic cycle, crust to medium. When cycle is complete, remove from bread machine and brush the bread with egg wash (1 egg & 1 tablespoon of water whisked briskly). Place in 350º oven for 5 minutes to "seal" the egg wash. Or, you can skip the egg wash and just brush with melted butter (Either way is fine).

CHALLAH BREAD (SALLYE)

Steps:

• 1. Bring milk, 6 tablespoons of the butter, and sugar to a boil together in a medium sized sauce pan Remove from heat, pour into large mixing bowl, let cool to 115º (bowl will be lukewarm)
• 2. Stir yeast into the milk mixture and let stand for 10 minutes Whisk 3 eggs well in a small bowl and stir them and the salt into the milk and yeast mixture Stir in 5 cups of flour, 1 cup at a time until dough is sticky Flour a work surface lightly and turn the dough onto it Wash and dry the bowl (you will need it later) Sprinkle additional flour over the dough and begin kneading, adding more flour as necessary until you have a smooth elastic dough
• 3. Smear the reserved 2 tablespoons butter around the inside of the bowl and place the ball of dough in the bowl, turning to coat it lightly with butter Cover bowl with a towel and set aside Allow dough to rise until triple in bulk (1-2 hours)
• 4. Turn dough out onto a lightly floured work surface and cut in half Cut each half into 3 pieces Roll each piece out into long "snakes" about 18" long Braid three of the snakes together into a loaf and tuck the ends under Make another braid with the 3 remaining snakes Cover a large baking sheet with parchment paper and sprinkle with cornmeal Transfer the loaves to the baking sheet Leave room between the loaves for them to rise NOTE: Depending on the size of your baking sheet, you may need to use two. Cover loaves with the towel and let rise until nearly doubled (about 1 hour)
• 5. Preheat oven to 350º F Whisk the remaining egg and 1 tablespoon cold water together well in a small bowl Brush the egg wash evenly over the loaves Sprinkle immediately with poppy seeds to taste
• 6. Cook on the middle rack of the oven for 50-55 minutes until loaves are golden brown and sound hollow when bottoms are thumped Cool completely on racks before wrapping