Challah Bread

Challah is a traditional Jewish bread that is famous for its braided texture.  Though the shape is truly unique, the texture and flavor is close to a homemade French bread – white and springing with a browned crust.  I felt up for a challenge, so when I found this recipe from Betty Crocker, I thought I’d give it a whirl.

This is a bread machine recipe, but I took Betty’s recipe and messed with the instructions, until I was able to turn my oven into a bread machine.  Hope you enjoy!

Challah Bread (adapted from Betty Crocker)

• 3/4 c. + 1 Tbs warm water
• 1 egg
• 2 Tbs butter or margarine, softened
• 3 1/4 c. flour
• 2 Tbs sugar
• 1 1/2 tsp salt
• 1 1/2 tsp yeast (I used bread machine yeast, but any would be fine)
• 1 egg yolk
• 2 Tbs cold water
• poppy seeds, optional

Dissolve yeast in warm water for about 10 minutes or until water becomes milky.  Preheat oven to 200 degrees, once it reaches that temp turn the oven off while you finish combining the bread ingredients.
In a large mixing bowl, combine the butter, sugar, salt, and egg.  Stir until well mixed, then add the yeast water.  Next add the flour, cup by cup, stirring between each addition.  Knead dough until it has a smooth consistency. 

Remove dough from bowl, spray bowl with cooking spray, return dough to the bowl, cover with a towel and put the whole thing into the warmed oven.  Allow to rise for about 1 hour or until doubled.

Spray a large cookie sheet, or line it with parchment paper.  Remove the dough from the oven, separate it into 3 equal pieces and roll them into long ropes (about 13 inches).  Place the ropes side-by-side, then gently and loosely braid them, pinching the ends and tucking them under to seal the loaf.  Place loaf on the prepared cookie sheet.

Heat oven to 375 degrees.  While the oven heats, combine the egg yolk and the water in a small bowl.  Beat together until well combined. Brush or spoon the egg mixture onto the loaf, covering it entirely (I didn’t need to use all of my egg wash).  Sprinkle with poppy seeds if using them.  Bake loaf for about 20 minutes, or until well browned and cooked through.