Challah Braided Loaf
Challah Braided Loaf is a traditional Jewish bread that is perfect for any occasion. This delicious bread is made with a combination of flour, eggs, sugar, yeast, and water. The dough is then braided into a beautiful loaf that is perfect for sharing with family and friends.
To make this Challah Braided Loaf, you will need the following ingredients:
- 4 cups of all-purpose flour
- 1/4 cup of sugar
- 2 teaspoons of salt
- 1 packet of active dry yeast
- 1/2 cup of warm water
- 1/2 cup of vegetable oil
- 2 eggs
- 1 egg yolk
- 1 tablespoon of water
To start, combine the flour, sugar, salt, and yeast in a large mixing bowl. In a separate bowl, mix together the warm water, vegetable oil, and eggs. Add the wet ingredients to the dry ingredients and mix until a dough forms.
Knead the dough on a floured surface for about 10 minutes, or until it becomes smooth and elastic. Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about an hour, or until it doubles in size.
Once the dough has risen, divide it into three equal parts. Roll each part into a long rope and braid them together. Place the braided loaf on a greased baking sheet and let it rise for another 30 minutes.
Preheat your oven to 375°F. In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the top of the braided loaf.
Bake the Challah Braided Loaf for 30-35 minutes, or until it is golden brown and sounds hollow when tapped. Let it cool for a few minutes before slicing and serving.
This Challah Braided Loaf is a perfect combination of sweet and savory flavors. The bread is soft and fluffy on the inside, with a slightly crispy crust on the outside. It is perfect for serving with butter or jam, or as a side dish for any meal.
Type: Bread Dish
Ingredients: Flour, Eggs, Yeast
Overall, this Challah Braided Loaf is a must-try recipe that is sure to impress your family and friends. With its beautiful appearance and delicious taste, it is the perfect addition to any meal or gathering.
