Bread is quickly becoming my favorite thing to make. The entire process of kneading and letting it sit and rise is enjoyable, even if it takes hours to do. Baking bread also acts as a wonderful air freshener!
Challah Braid (Printer-friendly PDF Version)
1 1/2 C milk
1/4 C sugar
3 t salt
1/3 C butter
3 eggs, lightly beaten (reserve 2 T)
2 packets of active dry yeast
1/2 C warm water
1 t sugar
7 1/2 C sifted flour
1 T water
In a small sauce pan, heat the first four ingredients until the butter is melted. Cool to lukewarm.
Meanwhile, proof the yeast in the half cup of warm water with the 1 teaspoon of sugar. Also, sift the flour.
Once the milk mixture is cooled enough, place it into a mixing bowl with the yeast, 4 cups of flour, and the eggs. Don't forget to reserve 2 tablespoons of the egg!
Mix this together until blended. Slowly add more flour until a soft dough is formed. I added around 3 more cups of flour.
Attach a dough hook to your mixer and knead at a slow speed for 5 minutes or knead by hand.
Place the kneaded dough into a greased bowl, cover with a towel, and let rise for one and a half hours or until doubled in size.
Punch down the dough and knead for a few minutes minutes by hand on a lightly floured surface.
Break the dough into 6 sections. Roll these sections into ropes approximately 15 inches long.
Pinch together the ends of 3 of the ropes and place them on a well greased baking sheet.
Braid the strips together. Repeat with the remaining 3 strips. Cover again and let rise for another hour or until doubled in size.
Take the 2 tablespoons of reserved egg and mix it with the 1 tablespoon of water. Brush this mixture on top of the dough braids. Bake at 350 degrees Fahrenheit for 30 minutes. The dough will be nice and brown when it is done. Let cool.
Enjoy!
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