Title: Challah (Braided Egg Bread)

Yield: 2 Servings
Ingredients
4 lg eggs
1 c minus 1 tbs oil
1/2 c minus 1 tbs sugar
1/4 c (1/2 stick) margarine or
-butter, ro;om temperature
2 ts salt
1 pn of saffron (optional)
1 c water or lowfat milk
-(120-130 f)
5 to 5 1/2 cups flour (1/2
-all-purpos; e, 1/2 hard wheat
1 white)
2 envelopes dry yeast
1 egg
1 ts water
2 tb sesame or poppy seeds

Instructions

Makes 2 large braids

Lightly grease large bowl and baking sheet; set aside.

combine first 5 ingredients in mixing bowl and beat until thoroughly

blended. Dissolve saffron in water or milk and add to mixing bowl.
Beat in 2 1/4 cups flour and yeast. Continue beating 2 minutes, then
add additional 2 1/4 cups flour or enough to make soft dough,
blending thoroughly.
Turn out onto lightly floured board and knead until smooth and
elastic, about 8 to 10 minutes. Place in greased bowl, turning to
coat entire surface. Cover with plastic wrap and hot, damp towel and
let rise in warm place until doubled in volume. Punch down and let
rise again until doubled.
Beat egg with water. Place dough on lightly floured board and divide
in half, then divide each half into 3 equal pieces. Roll each into
12-inch rope. Lay 3 ropes parallel and begin braiding in the middle,
working out to each end (make braids very loose). Pinch ends together
securely. Repeat with remaining ropes. Place loaves on baking sheet,
brush tops with beaten egg and sprinkle with seeds. Cover with
plastic wrap and allow to rise until doubled.
Preheat oven to 350 F. Bake loaves until golden and bread sounds
hollow when tapped, about 35 to 45 minutes. Cool on racks.
Bon Appetit
Braided Challah
2 LARGE LOAVES
INGREDIENTS

• 2 packages active dry yeast

• 1/2 cup lukewarm water (about 110°)
• 1/3 cup sugar, plus a pinch
• 1 stick (4 ounces) unsalted butter, thinly sliced, plus 2 tablespoons, melted
• 1 cup warm milk
• 1 tablespoon honey
• 2 1/2 teaspoons salt
• 4 extra-large eggs, at room temperature, plus 1 extra-large egg beaten with 1
extra-large egg yolk and 1 tablespoon water, for glazing
• About 6 cups bread flour
• Cornmeal, for dusting

DIRECTIONS
1. In a small bowl, dissolve the yeast in the lukewarm water with the pinch of
sugar and let stand until creamy and starting to bubble. In a medium saucepan,
combine the sliced butter and the milk. Warm over low heat just until the butter
melts. Stir in the remaining 1/3 cup of sugar and the honey and salt. Pour the
milk mixture into a large bowl and stir in the dissolved yeast and the 4 eggs.
2. Stir in just enough of the flour, 1/2 cup at a time, to form a dense dough that
doesn't stick to the side of the bowl. Turn the dough out onto a lightly floured
surface and knead until smooth and elastic, adding only as much flour as
necessary to keep the dough from sticking.
3. Brush a large bowl with 1 1/2 tablespoons of the melted butter. Transfer the
dough to the buttered bowl and brush the top with the remaining 1/2 tablespoon
of melted butter. Cover the bowl with plastic wrap and a kitchen towel and let
rise in a warm, draft-free spot until doubled in bulk, about 2 hours.
4. Punch down the dough, then cover and let rise until doubled in bulk again,
about 1 1/4 hours.
5. Line 2 large rimmed baking sheets with parchment paper and sprinkle the
paper with cornmeal. On a lightly floured work surface, divide the dough in
half. Cover one half with plasic wrap and divide the other half into 3 equal
pieces. Using lightly floured hands, roll each piece into a 10-inch-long rope
with tapered ends.
6. Arrange the 3 ropes side by side pointing toward you and just touching.
Starting in the middle and working toward your body, braid the ropes together,
bringing the outside ropes over the center one. Pinch the ends to seal and tuck
them under. Turn the loaf around and repeat with the other half, this time
braiding the outer ropes under the center one. Seal the ends, tuck them under
and transfer the loaf to a prepared baking sheet; gently plump the loaf with your
hands. Repeat with the remaining dough. Cover the loaves with kitchen towels
7. Preheat the oven to 375°. Brush the loaves with the egg glaze. Let stand
uncovered for 10 minutes, then brush again with the glaze. Bake the loaves in
the upper and lower thirds of the oven, switching the pans halfway through
baking, for 35 to 45 minutes, or until they are golden, feel light when lifted and
sound hollow when tapped on the bottom. Loosely cover the loaves with foil if
they become too brown during baking. Transfer to a rack and let cool
thoroughly before slicing.
8. Variation: Loaf Pan Challah
9. The same rich challah dough can be baked into rectangular loaves, then
sliced for extraordinary sandwich bread.
10. MAKES THREE 8-BY-4-INCH LOAVES
11. Follow the recipe for Braided Challah through Step 4. Generously
butter three 8-by-4-inch loaf pans and sprinkle with cornmeal. Punch down the
dough, turn it out onto a lightly floured surface and divide it into 3 equal pieces.
Flatten 1 piece of dough gently with your hand and roll it out to a 10-by-8-inch
rectangle. Starting from the short end, roll the dough into a snug log. Pinch the
ends well to seal. Set the loaf, seam side down, in 1 of the prepared loaf pans.
Repeat with the remaining dough. Cover and let rise for 35 minutes, then glaze
the tops twice, as directed, and bake at 375° for 30 to 35 minutes, or until
golden. Turn the loaves out and let cool on a rack.
12. Variation:
13. Raisin Challah with a Cinnamon Swirl This challah is studded with
plump golden and dark raisins and swirled with cinnamon sugar.
14. MAKES THREE 8-BY-4-INCH LOAVES
15. Follow the recipe for Braided Challah through Step 4, adding 1 cup
each of golden and dark raisins to the milk and butter before warming in Step 1.
Follow the Loaf Pan Challah shaping directions, omitting the cornmeal.
Combine 3/4 cup of sugar with 1 1/2 tablespoons of cinnamon in a small bowl;
before rolling up the dough, sprinkle each piece with 1/4 cup of the cinnamon-
sugar. Let rise, then glaze twice, bake and cool as directed.
16. Variation: Individual Challah Rolls
17. MAKES 16 ROLLS
 18. For Twisted Rolls: Follow the recipe for Braided Challah through
Step 3. Refrigerate the dough in the covered bowl until chilled. Transfer the
dough to a lightly floured work surface and divide into 16 pieces. Divide 1 piece
in half and roll each half into a 6-inch rope. Twist the ropes together, elongating
them slightly. Put your thumb down on 1 end of the roll and twist the other end
to tighten. Pinch and tuck the ends under the roll and transfer to the prepared
baking sheets; shape the remaining rolls. Cover loosely with a kitchen towel and
let rise for 35 minutes. Glaze twice, as directed, and bake the rolls at 375° for 25
to 30 minutes, or until golden. Let cool on a rack.
19. For Braided Rolls: Follow the recipe for Braided Challah through
Step 3. Refrigerate the dough in the covered bowl until chilled. Transfer the
dough to a lightly floured work surface and divide the dough into 16 equal
pieces. Divide 1 piece into thirds and roll each third into a 6-inch rope. Braid the
ropes, tuck the ends under the roll and transfer to the prepared baking sheet;
shape the remaining rolls. Cover loosely with a kitchen towel and let rise for 35
minutes. Glaze twice, as directed, and bake the rolls at 375° for 25 to 30
minutes, or until golden. Let cool on a rack.

Recipe by Lauren Groveman

From Challah Fame
This recipe originally appeared in June, 1998