1/4 Photos of High-Altitude Challah
I make this challah for my family and family gatherings in Colorado, and it turns out beautifully each time. I hope you enjoy it as much as my family does! If you'd like, sprinkle poppy or sesame seeds before baking, but I never do. Videos for instructions on how to braid a six-strand challah can be found by entering "braiding a 6-strand challah" into the Search box at http://www.youtube.com (I originally saw the one by MayaSophia, on her blog). I always braid mine with the six-strand method now (shown in my picture), because it looks so pretty! *NOTE*: Prep time does NOT include time it take for the dough to rise.
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- 1Combine the warm water, 1/2 teaspoon of sugar and the yeast in a measuring cup. Let stand until the yeast dissolves and starts to foam, 5 to 10 minutes.
- 2In a large bowl, beat 2 eggs. Put the egg yolks in a 1/3 measuring cup and add enough milk to equal 1/3 cup with the yolks in it. Pour this into the bowl with the eggs and pour in the yeast mixture, butter, salt, and remaining (2 tablespoons + 2 1/2 tsp.) sugar. Gradually mix in the flour until the dough is firm enough to handle.
- 3Knead the dough on a floured surface until the dough does not stick to your hands. You will probably use more flour while kneading.
- 4Place the dough into an oiled bowl and turn to coat. Cover and let rise until doubled in size, about 1 hour.
- 5Cut the dough into 3 even portions and roll into long ropes. Press one set of ends together, and braid and tuck the other set of ends under, pressing gently (see the intro, above, for a video link to braiding a six-strand challah).
- 6Place the loaf on a greased baking sheet and cover loosely with plastic wrap. Set in a warm place to rise. Bread is ready to bake when your finger leaves an impression in the dough.
- 7Preheat the oven to 350 degrees F.
- 8Whisk the remaining egg in a small bowl. Brush onto the loaf. This will give the bread a lovely golden color and delicious crust.
- 9Bake until the loaf is golden and the loaf sounds hollow when tapped on the bottom, about 35 minutes. Remove from the baking sheet and cool on a wire rack.
- 10*To make rolls: Follow the steps to prepare the dough, and let it rise until it is doubled in size. Divide the dough into 15-16 even pieces (about 2 oz. [weight] each), and craft into desired shape. Brush with egg wash (as you would the bread), and bake at 350 degrees F for 20 minutes. Cool completely on a wire rack.
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Nutritional Facts for High-Altitude Challah
Serving Size: 1 (58 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 159.9
- Calories from Fat 43
- Total Fat 4.8 g
- Saturated Fat 2.4 g
- Cholesterol 71.5 mg
- Sodium 256.1 mg
- Total Carbohydrate 23.9 g
- Dietary Fiber 0.9 g
- Sugars 2.5 g
- Protein 4.8 g