Challah Bread

 

Ingredients:

1 cup lukewarm water

2 tsp. active dry or instant yeast (I use instant yeast)

4 cups plain flour (sifted)

1/4 cup granulated sugar

2 tsp. salt

2 large eggs

1 large egg yolk (reserve the egg white for the egg wash)

1/4 cup corn oil

Methods:

• Place water in a small bowl, sprinkle in yeast and a pinch of sugar from the 1/4 cup of granulated sugar.  Stir to combine and let stand 5 to 10 minutes until a frothy layer forms across the top.
• In a mixer bowl, add flour, sugar and salt.  Use the dough hook to give it a stir to mix, and make a well in the center.
• Add eggs, egg yolk, and oil; then pour in the yeast mixture; and give it a stir using the dough hook.
• Fix the dough hook on the mixer and mix on medium speed for about 10 minutes until the dough is smooth and not sticky.
• Tip dough onto a pastry mat, form it into a ball and place dough in an oiled bowl, cover with a clean kitchen towel and place in a warm place.  Let the dough rise for about 2 hours until it has doubled in bulk.

• Tip the proofed dough onto the pastry mat.  Divide dough into 3 equal pieces.  Roll each piece of dough into a long rope.  Gather dough ropes and squeeze them together at the top.  Braid the ropes, and squeeze the other ends together when complete.
• Line a baking sheet with parchment paper.  Place braided log on the paper and sprinkle with flour.  Cover and let rise in a warm place for about 1 hour, until dough puffs up.

• Prepare a rack in the middle of the oven and heat to 177 degree Celsius.
• Whisk egg white and 1 tbsp. of water to make  the egg wash.  Brush mixture all over the dough, in the cracks and down the side.
• Bake for 30 to 35 minutes, rotating halfway through.
• Remove when the challah is deeply browned.
• Let cool, slice and served.

I adapted this recipe from 'wdwinfo.com'.