Challah (Braided Egg Bread)

Challah is a traditional Jewish bread that is braided, fluffy and made with eggs. Delicious for sandwiches and french toast!

Serves: 1 large braided loaf

Prep Time: 15 min, plus 2 hours rising time

Cooking Time: 30 min

Total:  2 hours, 45 min

Ingredients

1/2 cup warm water
1 packet quick rise yeast
1 tsp. sugar
1/4 cup butter, melted
1/4 cup liquid honey
2 tsp. salt
3 1/4 cups flour
2 eggs and 2 egg yolks, whisked
1/2 tbsp. oil
1 egg yolk, to glaze
1 tbsp. poppy or sesame seeds

Directions

1. Rinse a small bowl under warm water, allowing it to heat up. Add water and sugar to the bowl, then sprinkle with yeast and stir. Set aside and allow to proof, for about 5-10 minutes.
2. In a large bowl combine flour and salt. Make a well in the middle and add butter, honey, eggs and yeast mixture.
3. Stir with a spatula or wooden spoon until dough begins to form, then use your hands to knead dough until it becomes glossy and thick. If too sticky, add a little more flour.
4. Form dough into a ball and coat with oil. Cover bowl with a clean dishcloth and place in a warm, draft-free place for 1 1/2 hours.
5. Punch down down and transfer to a clean, lightly floured work surface.
6. Knead dough for about 5 minutes, adding raisins or chocolate chips if desired. Cut into thirds or quarters and roll each piece into a long rope.
7. Braid the pieces and place on a parchment paper lined baking sheet.  Cover with towel and return to warm place to rise for 30 minutes.
8. Brush braid with egg yolk and sprinkle with seeds.
9. Bake in a preheated oven at 350 F for 30 minutes, removing when the bread turns a golden brown and the bottom makes a hollow sound when tapped.
10. Allow to sit for 30 minutes before serving.

Recipe from canadianliving.com