Challah Bread

Challah Bread

Prep Time: 2 hours
Baking Time: 25 min
Total Time: 3 hours

3 tsp active dry yeast

1 cup warm water

1/4 cup sugar

4 cups flour

4 egg yolks

1 whole egg

1/4 cup melted butter

1 tsp salt

In a small bowl place yeast, then pour warm water on top and let sit until frothy 

(about 5 min) then add sugar to yeast mixture.

Place flour in large bowl or mixer with bread hook attachment.

In a small bowl put in 3 egg yolks, 1 whole egg, the melted butter, and salt. Whisk together.

Alternate pouring the yeast and the melted butter mixtures into the flour, mixing between pouring, until all is poured in and the dough begins to become shaggy. 

Turn shaggy dough out onto surface and knead the dough. Adding water in small amounts if dough becomes too dry or stiff to knead. Knead until dough is smooth and supple. When you put your finger on the top of dough your fingerprint should bounce back slightly. Once dough is kneaded place in a greased bowl and cover with a dishtowel. Let dough rise double in size 

(about 40 minutes) 

Punch down dough in center and separate dough in half. Keep one dough ball in bowl covered with a towel. With the other dough ball section it off into three sections. Roll out all three sections into 14" long ropes so you can braid them.

Set the three ropes parallel to each other. Pinch and tuck down the end of the three ropes to begin the braid. Braid ropes together making sure there are no gaps. When finished braiding pinch and tuck under the end of the finished braid so it does not come apart during baking.

Set upon a greased baking sheet (mine shown is a half cookie sheet) and cover with a dish towel. Let rise 1 hour in a draft free spot.

Preheat oven to 400 degrees. Use the last egg yolk to whisk in a bowl with 1 tsp of water. Brush over top of loaves into each crevice. Place in oven and bake for 25 minutes. Different ovens vary with baking times. Make sure the light centers of the braids are not doughy looking and the browned parts are hard when lightly flicked with your finger.

Remove from oven and let cool before slicing with a bread knife. Enjoy with butter!

There are so many variations you can mix into this bread, and different glazes may be poured a top to create different breads. Try lemon rind and a lemon glaze or orange rind and an orange glaze. Mix in cinnamon and raisins or dried cranberries with a sugar glaze a top.  Or brush different infused butters across the top before baking. Get creative!

I hope you enjoy and don't forget to share on Instagram under #theclarkcottagecooks

xxMelissa