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41
Challah Braid
If you have leftovers, our Challah Braid slices make the best French toast.
Makes 18 servings (1½-pound loaf)
3 tablespoons granulated sugar, divided
1 package (2¼ teaspoons) active dry yeast
¼ cup warm water (105-115°F)
3¼ cups unbleached, all-purpose fl our
1½ teaspoons table salt
½ cup cold water
1
⁄
³
cup unsalted butter, melted
1 large egg
egg glaze (1 large egg and 1 tablespoon water)
vegetable oil 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 metal blade in the work bowl and add our, remaining sugar and salt.
Pulse to combine, about 2 to 3 times.
Add cold water, melted butter and egg to yeast mixture. With machine running, add liquid
through small feed tube in a steady stream as fast as the our absorbs it. Once dough
forms a ball continue processing for 45 seconds to knead dough. Place dough in a
oured plastic food storage bag and seal. Let rise in a warm place until doubled in size,
about 1 to 1½ hours.
Place dough on a lightly oured surface and punch down. Divide dough into 3 equal
pieces. Use your hands to roll each piece into a cylinder about 1½ x 14 inches.
Place the cylinders side by side on a baking sheet coated with vegetable oil 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 for 15 minutes
before baking.
Prepare egg glaze by combining egg with water; brush over braid. Bake in lower third of
preheated oven for 20 minutes. Lower temperature to 350°F and bake until loaf is
browned and sounds hollow when tapped, about 10 minutes. Cool on wire rack.
Nutritional information serving:
Calories 119 (29% from fat) • carb. 18g • pro. 3g • fat 4g • sat. fat 2g
• chol. 32mg • sod. 202mg • calc. 4mg • fi ber 0g
Breads
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