CHALLAH (BRAIDED EGG BREAD)
Challah bread is one of the most satisfying things I make. I usually knead it in my Kenwood mixer, but there's nothing like kneading by hand to help relieve stress.
Provided by Mirj2338
Categories Breads
Time 4h
Yield 4 medium challahs
Number Of Ingredients 7
Steps:
- Mix together 2 1/2 cups flour with the sugar (honey), salt and yeast.
- There is no need to dissolve the yeast first.
- Add the water and oil.
- Mix in 4 eggs.
- Beat in another 1 1/2 cups of flour very well.
- Add 4-5 cups of flour, until a very soft dough is formed.
- Knead for about 10 minutes.
- If using the dough hook, knead for about 7 minutes.
- Let rise for 1-2 hours until doubled in size.
- Alternately, let rise in the refrigerator overnight and then let warm to room temperature for about 1 or 2 hours.
- Decide how many challahs you want, how many strands you want to braid in each.
- Make a dough ball for each strand; roll them into ropes and braid.
- Let rise covered for 1/2-1 hour.
- Beat the remaining egg and brush on the challah.
- Bake in a preheated oven at 325 F (150 C) for 30 minutes.
- Apply egg wash once more and bake for another 30 minutes at 350 F (175 C).
- This dough is enough for 4 medium sized challahs.
- You can really let your imagination run rampant here, making intricate braids, placing the braids in a loaf pan, even then winding them into a circle.
- You can add about 1/4 cup of raisins to the dough, but we leave them out.
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