Challah Bread

Recipe by AmyZoe
YIELD: 16 slices




  • Mix 1 1/4 cups of the flour, the yeast, sugar, and salt in large bowl.
  • Heat water and 1 tablespoon oil until very warm (120 to 130).
  • Add water mixture to flour mixture.
  • Beat with electric mixer on low speed 1 minute, scraping bowl frequently.
  • Beat on medium speed 1 minute, scraping bowl frequently.
  • Beat in 1 egg until smooth.
  • Stir in enough remaining flour to make dough easy to handle.
  • Turn dough onto lightly floured surface.
  • Knead about 5 minutes or until smooth and elastic.
  • Place in greased bowl and turn greased side up.
  • Cover and let rise in warm place 1 1/2 to 2 hours or until double.
  • Dough is ready if indentation remains when touched.
  • Lightly grease cookie sheet with shortening.
  • Punch down dough and divide into 3 equal parts.
  • Roll each part into a rope, 14 inches long.
  • Place ropes close together on cookie sheet.
  • Braid ropes gently and loosely--do not stretch.
  • Fasten ends and tuck ends under braid securely.
  • Brush with oil.
  • Cover and let rise in warm place 40 to 50 minutes or until double.
  • Heat oven to 375.
  • Mix egg yolk and 2 tablespoons water and brush over braid. Sprinkle with poppy seed.
  • Bake 25 to 30 minutes or until golden brown.
  • Check bread at 15 minutes and tent with aluminum foil if it seems to be browning too quickly.
  • Remove from cookie sheet to wire rack and cool.