CHALLAH BREAD

In celebration of Chanukah, a traditional challah bread recipe is most appropriate. With many steps to making the perfect loaves, you’ll find this recipe is well worth the effort when your kitchen exudes the sweet aroma of freshly baked bread. The best part… making French toast with the leftovers.

What you will need…

1/2 - Cup Warm Water

2 - Packages of Dry Active Yeast

2 - Cups Warm Milk

1 - Tablespoon of Honey

1 - Teaspoon of Salt

3 - Tablespoons of Oil (Vegetable or Canola)

3 - Large Eggs (Reserve 2 tablespoons for Glazing)

6 - Cups of Bread Flour

Dissolve yeast in a large mixing bowl with warm water, (not hot water) and let stand for 10 minutes, bubbles will begin forming.

(Water that is too hot will kill the yeast, so temperatures in the range of 75°F to 120°F are best.)

After yeast has dissolved for 10 minutes or so, add warm milk, honey, salt, oil, and eggs, mixing all ingredients until well combined.

(The 2 tablespoons of egg reserve for the glazing is used after the bread has baked.)

Then add flour slowly, making sure to mix it in with the liquid ingredients. Place dough onto a surface sprinkled with flour and begin kneading dough for 5 to 10 minutes – until the dough is smooth and elastic.

Place the dough in a large mixing bowl lightly oiled on the inside surface. Cover bowl with damp cloth and place bowl in warm area where dough can rise for about 2 hours or until twice its original size.

After rising, place dough on floured surface and punch it down; allow it to rest for several minutes. Then gently knead the dough for 2 to 3 minutes, return it to the bowl, and allow it to rise again in a warm area to double in size – which may require approximately 1 hour.

Remove the dough from the bowl, punch it down again and knead it until the dough is flexible and easily worked. Divide the dough into 2 equal amounts. Then divide each loaf into 3 pieces, which will become the braided bread. Roll each piece into a rope-like cylinder approximately 15 inches long.

Place the lengths side-by-side, seal the individual strands by pinching the ends together, and begin to braid them, forming a long loaf of bread. Repeat the process for the second loaf.

Place the braided loaves on a non-stick or greased baking sheet, 4 to 6 inches apart. Cover them with a cloth and place the baking sheet with loaves in a warm area. Allow the dough to rise until it doubles in size.

Preheat oven to 375°

Brush the reserve eggs over the loaves and bake for 40 minutes or until golden brown.

Optional toppings include poppy or sesame seeds sprinkled on top.

When the loaves are baked, remove them from oven and place on a cooling rack.

Enjoy!

Shared by Muri for Lulu B’s Kitchen