Challah Recipe

Ingredients

loaf of challah

Photo from flickr. Some rights reserved by Canadian Starhawk.

1 1/4 C lukewarm water
2 packages active dry yeast
2 T  honey
1 C dry milk
2 eggs, beaten
4 C unbleached bread flour (divided)
2 t salt
1/4 C butter, melted
1/2 C unbleached bread flour (for kneading)

Egg Wash

1 egg and 2 T cold water mixed together

Directions

Place the water and honey in a large bowl, and sprinkle the yeast over it. After stirring in the yeast, let it to stand for 5 minutes.  Stir in the eggs and powdered milk.  Add 2 C of the flour, and stir until smooth.  Cover and let dough rise in a warm place until nearly doubled in size (about 45 min).  Gently fold in the salt and butter.  Add 2 more cups of flour slowly, stirring after each addition. Turn the dough ball onto a clean, smooth work surface that has been dusted with the final cup of flour. Knead the dough ball until smooth. Cover and let rise for 1 hour.  Punch down, and let rise for half an hour.  Divide dough into three parts and roll into strands.  Braid strands, pinching ends together and turning them under the loaf.  Place braid on greased cookie sheet.  Turn on oven and heat to 350 degrees.  While the oven is heating, allow the braid to sit for another half hour. Brush top of braid with Egg Wash and place in oven. Bake for 45 – 55 minutes until golden brown.

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