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Yeast Breads
Challah Braid
If you have leftovers, our Challah Braid slices make the best French toast.
Makes 18 servings (one 2-pound loaf)
Preparation: 15 - 20 minutes, plus 2-1/2 hours rising and resting,
30 minutes baking and 1 hour or longer cooling
4 tablespoons sugar, divided
1 package active dry yeast
1/4 cup warm water (105˚ - 115˚F)
4-1/3 cups unbleached all-purpose flour
2 teaspoons salt
2/3 cup cold water
1/2 cup unsalted butter, melted
1 large egg
1 tablespoon water
Cooking spray
In a 2-cup liquid measure, dissolve 2 teaspoons sugar and yeast in warm water. Let stand
until foamy, about 5 minutes.
Insert the dough blade in the work bowl and add flour, remaining sugar and salt. Pulse on
dough speed to combine, about 2 to 3 times.
Add cold water, melted butter and 1 egg to yeast mixture. With machine running on dough
speed, add liquid through small feed tube in a steady stream as fast as the flour will absorb it.
Once dough forms a ball, continue processing for 45 seconds to knead dough. Place dough
in a floured plastic food storage bag and seal. Let rise in a warm place until doubled in size,
about 1 to 1-1/2 hours.
Place dough on a lightly floured surface and punch down; let rest 5 to 10 minutes. Divide
dough into 3 equal pieces. Use your hands to roll each piece into a cylinder about 1-1/2 x 18
inches. Place the cylinders side by side on a baking sheet coated with cooking spray. Braid
loosely from one end. Gently pull and taper each end to a point, then pinch and tuck under
loaf. Cover with plastic wrap coated with vegetable oil cooking spray and let rise until doubled
in size, about 45 minutes. Preheat oven to 375˚F 15 minutes before baking.
Beat egg with water and brush over braid. Bake in lower third of preheated oven for 20 min-
utes. Lower temperature to 350˚F and bake until loaf is browned and sounds hollow when
tapped, about 10 minutes. Cool on wire rack.
Nutritional analysis per serving:
Calories 174 (31% from fat) • carbo. 26g • pro. 4g • fat 6g
sat. fat 3g • chol. 37mg • sod. 267mg • fiber 1g
