Tuesday, March 19, 2013

Challah Bread

I first had this delicious, warm, flakey bread at a baby shower...and I’ve dreamed of it ever since! Sometimes bread intimidates me, and honestly, I’m not sure why! I have had a couple epic fails when it comes to the bread department, but for the most part it isn’t that scary! I finally decided to ask for the recipe, even though I JUST KNEW it would be to difficult for me. Gues what?! It was SOOOO easy! I was beyond happy to see the few ingredients and short instructions. This bread is definitely worth the little time it takes to make it...and it will be devoured.

Challah Bread
Printable Version

1 Tbsp. dry yeast
1 1/2 c. water
1/4 c. granulated sugar
1/4 c. vegetable oil
1 tsp. salt
2 eggs, beaten well

4-5 cups flour
Pinch of Saffron (optional)
1 egg yolk, beaten well
1/4 tsp. water
Sesame seeds

Place yeast and water in a large bowl.  Stir slightly to dissolve.  Add sugar, oil, salt, beaten eggs, saffron and 2 1/2 cups flour. Beat well.  Add enough remaining flour to make a soft dough and knead until smooth.  Place in a greased bowl.  Cover and let rise until double in bulk (30-40 minutes).  Punch down dough and divide into 6 pieces.  Roll each piece into a long rope, 18-20 inches long and 1 inch in diameter.  Braid three of the ropes together.  Repeat with the remaining 3 pieces of dough.  Place on a greased cookie sheet.  Mix egg yolk with 1/4 teaspoon water and brush over braids.  Sprinkle with sesame seeds.  Cover and let rise 30 minutes,  Bake at 375 degrees about 30-35 minutes.  

Makes 2 braids, serves about 20
Recipe from Azha Walker


Lynn said...

There's no flour in the ingredient list. Does it only take 2.5c of flour total?

Cooking Classes San Diego said...

I find baking bread a challenge, mainly because I'm usually too impatient for the dough to rise. I also noticed there's no flour in the ingredient list. This only needs 2 1/5 cups? Thanks.

Chelsea and Cody said...

Lynn and Cooking Classes...I am so sorry! I don't often make mistakes on my recipes but I did omit the flour in the ingredient list. This is because it varies SOOO much. The actual recipe didn't even give me an amount at all! I have found that I use anywhere from 4-5 cups. Depending on what time of the year I am making this delicious bread. You want a soft, smooth dough.