Yeast Breads: Challah Bread

This rich egg bread is a Jewish recipe that is soft and delicious. There is a traditional way to braid Challah Bread, but I'm not very good at it. I've used a simpler braiding method here, but if you know the traditional braid for Challah Bread, you should absolutely use it.


Ingredients


1¼ tsp bread machine or quick rise yeast
3 cups all purpose flour
1 tbsp sugar
½ tsp salt
½ cup water
3 eggs
1 egg white
1 tbsp water
poppy seeds


Preparation


Because we're not using traditional yeast, it won't have to be dissolved. Place all ingredients except the egg white, the single tablespoon of water, and the poppy seeds in a large bowl. Mix with either your hands or the dough hooks on your electric mixer until the dough clings together in a ball.


Turn out the dough onto a floured surface and knead for 5 to 10 minutes, until the dough forms a smooth and elastic ball. Place dough in an oiled bowl and cover loosely. Let rise in a warm location until doubled in size, about an hour.


Prepare a large cookie sheet either by lining it with a nonstick liner or spraying it with nonstick cooking spray. Punch down the dough to remove air bubbles. Divide the dough into 9 equal parts. Roll out each part into a single 12-inch rope. Take 3 of these ropes and braid them together, pinching the ends to seal. Repeat with the other ropes until you have 3 braids. Now braid all three braids together, creating one large braided loaf. Place this on the cookie sheet and cover loosely. Allow to rise until doubled in size, about 45 minutes.


Heat oven to 375°F. Combine egg white and the tablespoon of water, beating lightly. Use a pastry brush to brush this egg wash over the braided loaf. Sprinkle generously with poppy seeds. Bake loaf for 22 to 25 minutes, until loaf is golden brown and sounds hollow when tapped.


Allow loaf to cool at least 20 minutes before slicing.