EASY CHALLAH BREAD

Easy Challah Bread. This Beautiful and Delicious bread can be made in a few easy steps
and its a lot easier than you think.

This Easy Challah Bread recipe is very simple and isn’t much different than basic bread recipe with the addition of a handful of eggs and a little extra patience. This bread is soft and pillow with a slightly sweet flavor make a perfect bread for suppers and sandwiches.

Always save the ends of the loaf or any bread that is slightly past its prime because left over challah has so many awesome uses  – Bread Pudding, French Toast, Croutons, Garlic Toast, and Stuffing for chicken, turkey or pork.

I love the visual appeal of challah bread. It looks so fantastic and makes you feel like your oven turns out magic when you pull this finished product out of the heat. The braiding technique is not difficult. I use a 6 strand braid for my challah but it can be done in three. There are many videos on the braiding technique but here is the one I use. It is way eaiser for you to watch the video than have me try and explain it. (Braiding Technique).

Things I found interesting on the Internet.

Whopper Neutrality –  Everyone Needs to understand how important this is.
King of Cuisine – Paul Bocuse dies at 91 years old. Chef’s from around the world morn his death.

Easy Challah Bread

• 2 tsp active yeast
• 1 cup warm water
• 1 tsp sugar
• 4- 4 1/2 cups Flour
• 1/4 cup sugar
• 1 1/2 tsp Salt
• 2 Eggs
• 1 Egg Yolk (Keep the white for egg wash)
• 1/4 cup Oil (Olive or Vegetable)

Instructions

1. In a small bowl dissolve yeast with warm water and sugar, let sit for 10-15 minutes until the top is a frothy layer.
2. In a large bowl or the bowl of a stand mixer, Combine the 4 cups of the flour, sugar, and salt.
3. Make a well in the center of the flour mixture, Add the eggs and the oil. Stir the mixture. slowly pulling in the flour from the sides of the bowl.
4. Pour the yeast mixture into the bowl over the dough mixture and and stir until its difficult to mix.
5. If you are using a stand mixer, attach the dough hook and mix on low speed for about 5 minutes. Add more flour a tbsp at a time until dough hold together and begins to look smooth. Turn dough out on a flour dusted surface and knead into a smooth ball.
6. If kneading by hand, Turn dough out on to a four dusted surface and knead for about 10 minutes. Add flour about a tbsp at a time until dough isn’t sticky anymore and hold together in a smooth ball.
7. Place dough ball in a large greased bowl, cover with a tea towel and place in a warm place for an hour and a half or until is had doubled in size.
8. Turn the dough out of the bowl on top a four dusted surface. Divide the dough in to 3 or 6 equal pieces and roll with both hands into long ropes about 16 to 18 inches long.
9. Time to Braid – if you are using 3 ropes of dough braid the ropes together as if you are braiding hair. then squeeze the ends together and tuck under the loaf. If you are using 6 strands of rope which I highly recommend. Watch this video for a walk through of how to do this (Braiding Technique).
10. After you have braided the dough. Move it to a sheet pan lined with parchment paper, Cover with a clean dish towel and set somewhere warm and let rest and rise for about an hour.
11. Preheat oven to 350F, while oven preheats whisk 1-2 tbsps of water with the saved egg white and brush it all over the dough. Make sure to get all the way down the sides and over every bump on the braid and all the creases.
12. Bake the challah for 30-35 minutes. The bread will be a dark golden delicious color. Remove bread from the oven and cool on rack and let cool until it is just barely warm. Then slice and enjoy.

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