Challa Bread

12:24 AM


Another great recipe I found in my Gifts From the Kitchen cookbook. Challa bread brings back memories of when we attended a Messianic Jewish church (no, I am not Jewish) when I was in junior high. We sometimes ate Challa Bread and I remember that it tasted SOOO good! We served it up with soup and it was awesome!

1/2 cup warm water
1 tsp. sugar
2 1/2 tsp. active dry yeast (one 1/4 oz. package)

1/2 cup very warm, but not hot, water
3 Tablespoons butter, melted
2 Tablespoons sugar
2 tsp. salt
3 large eggs

2 cups flour
3 cups flour

Topping
1 large egg
1 Tablespoon water

Stir first amounts of water and sugar in small bowl until sugar is dissolved. Sprinkle yeast over top. Let stand for 10 min. Stir to dissolve yeast.

Combine second amount of water and butter in large bowl. Cool until lukewarm. Beat in second amount of sugar, salt, and eggs. Add yeast mixture. Beat until smooth.

Add first amount of flour. Beat on low until smooth. Work in second amount of flour until dough pulls away from sides of bowl. Turn out onto lightly floured surface. Knead for 5-10 min. until smooth and elastic. Place dough in greased bowl, turning once to grease top. Cover with tea towel. Let stand in oven with light on and door closed for about 1 1/4 hours until doubled in bulk. Punch dough down. Divide dough into 3 equal portions. Roll each portion into 26 in. ropes. Lay topes side by side down length of greased baking sheet. Pinch 3 ends together. Tuck ends under. Cover with tea towel. Let stand in oven with light on and door closed for about 35 min. until almost doubled in size.

Topping: Combine egg and water in small bowl. Brush dough with egg mixture. Bake in 400F oven for 20 to 25 min. until golden.

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