Challah

Name: Challah
Prep time: 40 min
Cook time: 40 min
Total time: 3 h
Yield: 2
Ingredients: 3 tsp. active dry yeast; 1/4 c. sugar; 4 c. all-purpose flour; 4 egg yolks; 1 whole Egg; 1/4 c. butter; 1 tsp. salt

Published: Jun 15, 2007

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Beatriz Costa

Yields:

Prep Time:

40 mins

Cook Time:

40 mins

Total Time:

3 hrs

Cal/Serv:

130

This traditional Jewish egg bread is quite versatile — it makes for fluffy French toast, tender bread pudding, or a variety of outstanding sandwiches. Challah's gorgeous golden hue is attributed to a generous egg wash before baking.

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Ingredients

3 tsp. active dry yeast
1/4 cup sugar
4 cups all-purpose flour
4 egg yolks
1 whole Egg
1/4 cup butter
1 tsp. salt

Directions

1. Step 1Stir the yeast, sugar, and 3/4 cup warm water (110 degrees F) together and let sit for 5 minutes until bubbly.
2. Step 2Place the flour in a large mixing bowl.
3. Step 3Beat 3 egg yolks, the egg, butter, and salt together. Stir the yeast and egg mixtures into the flour until a shaggy dough forms. (Add up to 1/4 cup more water if needed.)
4. Step 4Turn the dough onto a floured surface and knead until smooth and supple. Form into a ball, place in a lightly oiled bowl, cover with a clean towel, and let rise in a warm, draft-free space until doubled in volume, about 40 minutes.
5. Step 5Punch down the dough and evenly divide into 6 pieces. Roll each into a 12-inch-long rope. (Keep all other pieces covered with a clean towel while working.) Loosely braid 3 ropes together, pinch the ends to seal, and transfer to a lightly oiled baking pan. Repeat. Cover with towel and let rise in a warm, draft-free space for 1 hour.
6. Step 6Heat oven to 400 degrees F.
7. Step 7Beat the remaining egg yolk with 1 teaspoon water and lightly brush each loaf with the mixture. Place loaves in oven, reduce temperature to 350 degrees F, and bake until loaves sound hollow when tapped and are golden brown, 35 to 40 minutes. Cool completely on wire racks.