CHALLAH BREAD
Steps:
- Combine sugar, yeast and salt i large bowl. Whisk in water, eggs and butter. Add 3 cups flour and whisk until smooth, about 3 minutes. With wooden spoon, mix in 1/2 cup flour at a time to form soft dough. Knead on floured surface until dough is satiny, about 10 minutes, kneading in more flour if sticky. Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with towel. Let rise in warm draft-free area until doubled, about 1 1/4 hours. Grease large baking sheet. Gently knead dough on lightly floured surface until deflated. For large loaf*: Cut off 1/3 of dough. Cover both pieces with towel and let rest 10 minutes to relax gluten. Divide larger piece of dough into three pieces. Roll each into 14 inch rope. Braid together, working from middle to ends. Pinch ends together Place on prepared pan, tucking ends under. Cut remaining dough into 3 pieces; roll each into 9 inch rope. Braid together. Cover with waxed paper or towel. Let rise in warm, draft-free place until doubled, about 45 minutes. Preheat oven to 350 degrees. Brush dough with egg glaze and sprinkle with poppy seeds. Bake until golden brown and bread sounds hollow when tapped on bottom, about 50 minutes. Immediately transfer to to rack and cool. * For 2 medium loaves, cut dough in half. Divide each half into 3 pieces. Roll each piece into 8 inch rope. Form 2 braids. Transfer to 2 greased pans and let rise as above. Bake about 45 minutes. For variation, use 1 1/2 to 3 1/2 cups whole wheat flour to replace equal amount of white flour. Substitute honey for sugar. Dough may take a little longer to rise. Makes one two-braid stacked loaf or two single braid loaves.
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