There is nothing better than the smell of fresh baked bread wafting through the house on a chilly winter afternoon and my favorite is this Challah Bread recipe my neighbor shared with me. Takes a little practice to get the three ropes braided properly, so you might need to ask a young girl or your wife for help.
- 3 1/2 cups flour
- 3/4 cup milk
- 3/4 cup very warm water
- 6 tablespoons butter
- 2 tablespoons sugar
- 2 eggs
- 1/2 tablespoon cold water
- 1 1/2 teaspoons salt
- 1 teaspoon oil
- 1 teaspoon poppy seeds
- 1 envelope active dry yeast
- Combine milk, sugar, salt and butter in a small saucepan. Heat slowly until butter melts, then cool to lukewarm.
- Beat the eggs in a small bowl. Reserve a couple tablespoons for the glazing step below.
- Sprinkle the yeast into very warm water in a large bowl. Stir until the yeast dissolves, then stir in the milk mixture and eggs.
- Beat in 2 cups of flour until smooth. Beat in enough remaining flour to make a soft dough that barely can cling to the surface. Too much flour will make the dough tough.
- Turn out onto a lightly floured pastry board and knead about 5 minutes.
- Place in a greased large bowl and turn to coat all over with the oil, then cover with a clean towel. Let rise in a warm place, away from draft, 1 1/2 hours, or until double in size.
- Punch dough down. Let rise 30 minutes, or until almost double again, then punch down a final time. Turn out onto a board or countertop and knead a few times. Divide into 3 even pieces and roll each into a rope about 15 inches long.
- Place the ropes on a greased cookie sheet, braid them and fasten at both ends. Let rise again in a warm place, away from draft, 1 hour, or until double in size.
- Combine the remaining tablespoon of egg with 1/2 tablespoon of water, brush over the bread and top with poppy seeds.
- Bake at 350 degrees until golden, about 30 minutes. Remove from the cookie sheets and place on wire racks to cool.
Post a Comment