Challah Bread
For a taste with a truly different "twist" please try
this traditional Jewish egg bread.
The braiding is as easy as 1-2-3
1- To make larger bottom braid,cut 2/3 dough into 3 equal pieces.
Roll each piece into long rope.
2- To make sure loaf is symmetrical,begin braiding from the center.
Place ropes side by side,braid loosely,first to one end,then the other.
3- From remaining dough,make smaller braid,and center along top of larger one.
Brushwith egg yolk,sprinkle with poppy seeds,bake until golden brown.
1 tablespoon sugar,3/4 teaspoon salt,1 package active dry yeast,
3/4 cup water,3 tablespoons canola oil,
3 eggs -reserve one egg yolk-
about 3 1/2 cups all-purpose flour
1/2 teaspoon poppy seeds.
Early in Day:
In bowl,combine sugar,salt,yeast and 1 cup flour.
In saucepan,heat water and oil until warm (125 F).
With mixer at low speed,beat liquid into dry ingredients,
beat at medium 2 minutes.
To mixture in bowl add 3 egg whites,2 egg yolks,
1 cup flour.Beat 2 minutes.Stir in 1 1/4 cups of flour.
On floured surface,knead until smooth and elastic,about 10 minutes,
working in about 1/4 cup flour.
Shape dough into a ball,place in greased bowl,turning dough to grease top.
Cover and let rise in warm place until doubled,about 1 hour.
Punch down dough,turn onto floured surface,cover,let rest 15 minutes.
Cut 2/3 dough into 3 equal pieces,roll each into 13 inch rope.On greased
large cookie sheet,place ropes side by side and braid,pinch
ends to seal.Cut remaining dough into 3 equal pices.Roll each into
a 14 inch rope,braid as above.
Place small braid along center top of large braid,tuck ends under to seal and
keep braid in place.Cover with towel,let rise until doubled.
Preheat oven to 375 F.In cup,beat egg yolk,use to brush loaf.
Sprinkle with poppy seeds.Bake 30 minutes or until
golden brown and loaf sounds hollow when tapped ( I test with a tooth pick)
Cool loaf on rack.Makes 1 loaf,about 16 servings.
About 140 calories per serving.
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