French Bread Challah
- Ready In:
- 3hrs 40mins
- Ingredients:
- 11
- Yields:
-
2 challot
- Serves:
- 12
ingredients
- 29.58 ml yeast
- 29.58 ml yeast energizer
- 473.18 ml warm water
- 29.58 ml sugar
- 59.14 ml margarine
- 14.79 ml salt
- 1419.54 ml bread flour, divided
- 14.79 ml garlic, crushed (optional)
-
Topping
- 1 egg
- 14.79 ml sesame seeds
- 4.92 ml kosher salt, coarse
directions
- Stir the yeast and yeast energizer into warm water; let stand for 5 minutes to dissolve.
- Add the sugar, margarine, and 1 Tablespoon salt, and stir well.
- Add 2 cups of flour, and beat thoroughly.
- Add 3 more cups of flour and mix well.
- Knead for a few minutes and let rest for 10 minutes.
- Resume kneading, adding the remaining flour until the dough is no longer sticky but very smooth and elastic.
- Let rise in a warm place until doubled (1-1/2 hours).
- Punch down, knead again, and braid into 2-4 challah, depending on size requirements. Optional: While you are braiding, add in the crushed garlic.
- Let rise 1/2 hour.
- Right before baking, coat with egg yolk and sprinkle with sesame seeds and coarse salt.
- Bake at 180 degrees Celsius for 35 to 45 minutes.
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