Challah Bread

 Such a soft, sweet, yummy bread.  I love to make Custard French Toast with this bread.   I made this with 6 strands, but to make it easier, you can do 4 strands.  If you have problems figuring out how to braid the strands go to YouTube and put "how to braid challah bread".

CHALLAH BREAD

(makes 1 loaf or 2 smaller loafs)

Ingredients:

*2 teaspoons active dry yeast

*3/4 cup warm water (110-115 degrees)

*1/4 cup honey

4 to 4 11/4 cups all-purpose flour

*2 large eggs

*1 large egg yolk

*5 tablespoons vegetable oil

*1 1/2 teaspoons salt

* 1 egg for egg wash

*1 teaspoon water for egg wash

*sesame seeds or poppy seeds (optional) (If I'm using it to make French toast, I leave the seeds off).

Directions:

~In a large mixing bowl, stir 3/4 cup water, 1/4 cup honey and 2 teaspoons active dry yeast together.

~Allow to sit for 5-8 minutes to proof (becomes foamy).

~Add 4 cups of the flour,  5 tablespoons vegetable oil, 2 large eggs, 1 large egg yolk, and 1 1/2 teaspoon salt.

~Mix with dough hook, for 8-10 minutes (or knead my hand for 12-15 minute) or until dough pulls away from the sides of the bowl and is smooth and elastic.

~Add additional flour a small amount at a time, if needed (the dough is to sticky).

~Lightly grease a large bowl.

~Shape the dough into a ball, and place into greased bowl.

~Cover with plastic warp (or a damp tea towel), and place in a warm draft free area (I put mine in the oven or microwave) until doubled in size (1- 1 1/2 hours or until doubled in size).

~Divide dough in 6 equal parts (or 12 for mini loafs).

~Shape the dough into rectangular pieces.

~Starting from the outside edge, roll the dough into a log.

~Roll the logs into 12-14 inch strands.

~Place all 6 strands vertically to you onto a lightly floured surface a couple inches apart.

~Place the tops (the ends furthest away from you) on top of each and pinch them together.

~Take the outside right strand, and move it over two strands (the center).

~Take the second from the left strand and cross it over all of the strands, moving towards the outer right side.

~Take the outer left strand and move it over 2 strands towards the center.

~Take the second to the right strand and move it to the outer left.

~Repeat this pattern util the entire loaf is beaded.

~Pinch the ends together.  

~Tuck both ends under the bread.

~Line a cookie sheet with parchment paper or a silicone mat.

~Place the bread dough onto cookie sheet.

~In a small bowl, whisk 1 egg to 1 teaspoon water.

~Using a pastry brush, gently brush the egg wash over the dough making sure you get into the crevices.

~Loosely cover with plastic wrap or a damp tea towel.

~Allow to rise in a warm draft free area until doubled in size (40-60 minutes).

~Preheat oven to 350 degrees.

~Gently brush the dough with the egg wash once more.

~Bake for 20-30 minutes, or until the top is a deep golden brown (interior temp 205 degrees).  If making the small loaf closer to 20 minutes.