Challah - Breadman Talking
April 10, 2018
"This is an easy challah bread recipe by the Breadman, who used to post on a blog by the same name. Some alternatives: use honey or brown sugar instead of white sugar, use melted butter or margarine instead of oil, mix some raisins in after the first rise. I use quick rise yeast to save on time."
- Serving Size: 1 (165 g)
- Calories 412.8
- Total Fat - 12.8 g
- Saturated Fat - 2.2 g
- Cholesterol - 65.5 mg
- Sodium - 407.2 mg
- Total Carbohydrate - 66.9 g
- Dietary Fiber - 9.1 g
- Sugars - 8.7 g
- Protein - 13 g
- Calcium - 38.7 mg
- Iron - 3.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.6 mg
Dissolve the sugar in the water then mix in and dissolve the yeast - Let it stand for about 10 minutes until it becomes frothy.
Mix in 1 cup of the flour until smooth - Then mix in the egg and the oil and finally the salt.
Add flour 1 cup at a time until you have a smooth very slightly sticky dough - Knead the dough for a few minutes until nice and smooth - Add a little flour as necessary but make sure the dough stays a little sticky(If you add too much the bread will be heavy and dense).
Move the dough to an oiled bowl turning in the bowl to coat the dough with oil, then cover and place in a warm place until doubles ( about 1 1/2 hours).
Remove the dough from the bowl, punch down, and then shape into loaves- divide the dough into two halves then each half into 3 or 4 pieces, Each piece becomes a 'snake' which I then braid into loaves.
Place the shaped loaves onto an oiled baking sheet, Cover and let rise until about doubled- This will take about 45 minutes.
About 15 minutes before the bread finishes rising, start to preheat the oven to 350F.
Brush loaves with beaten egg yolk before placing in the oven.
When the bread is finished rising place in the center of the oven for about 22 minutes or so - The bread will get quite brown- It is done when you tap it on the bottom and it sounds hollow.
Cool on a rack.
Tips & Variations
No special items needed.