Laurie's Challah Bread (pronounced "hallah")
This is a Jewish Bread, which has a religious significance for the Jewish people. They eat it on their Sabbath and sometimes decorate it with sugar glazes, fruit, colored eggs, or candies for special holidays.
This is a Jewish Bread, which has a religious significance for the Jewish people. They eat it on their Sabbath and sometimes decorate it with sugar glazes, fruit, colored eggs, or candies for special holidays.Directions:
1 pkg active dry yeast
1 1/4 cups warm water (110 degrees)
1 tsp salt
1/4 cup sugar
1/4 cup oil (canola, vegetable, etc.)
2 eggs, beaten slightly
2 or 3 drops yellow food coloring
5 to 5 1/2 cups flour, unsifted, preferably bread flour
Glaze:
1 egg yolk beaten with 1 TBSP water
1 TBSP sesame seeds or poppy seeds (optional)
In a large bowl, dissolve the yeast in the warm water. Stir in salt, sugar, oil, eggs, and food coloring. Add 4 1/2 cups of flour slowly to make a stiff dough.
Turn dough out onto a floured counter or board and knead until smooth, adding flour as needed until it is not sticky anymore (about 5 - 15 minutes). Shape into large ball and turn dough over in a greased bowl; cover and let rise in warm place until doubled (about 1 1/2 hours). Punch dough down; knead on floured surface to release the air bubbles.
Divide in five portions (one can be smaller than the other four - set aside). Roll four of the portions between hands to form a rope about 20 inches long.
Place the four ropes lengthwise side by side and braid as follows: pick up rope on the right, bring it over next one, under the third, and over the fourth. 
Repeat, starting with the outer right rope going over, under, over. 
Repeat until braid is complete.
Pinch both ends together, adjusting braids. Place on greased baking sheet.Roll reserved dough into three small ropes about 5 inches long. Place ropes side by side and make a small 3-strand braid. Lay on top center of large braid.
Cover and let rise again in a warm place until almost doubled (about 1 hour).Mix egg yolk and water; brush mixture gently over braids; sprinkle with seeds if desired. Bake in a 350 degree oven for 30-35 minutes or until loaf is golden brown. Serve warm, or let cool on rack. Makes one loaf. Makes great french toast the next day if it lasts that long!
Note: Can also make two smaller loaves with 3 or 4 ropes each.
Small Challah Bread Loaves
Challah Bread with Sesame Seeds
