Mgaretz’s Challah Bread
Source of Recipe
Mgaretz at eGullet.org
Recipe Introduction
A lovely looking and tasting bread that I aced first try. I was very unsure about my first rise – it didn’t seem to be risen enough. The second didn’t look much better, but by the time I did the braid and the final rise, it looked good. The bread gets a little hard after a few days, but is still delicious for toast.
List of Ingredients
3.25 cups of AP flour (406.25 grams)
1 T. regular yeast
1/4 cup sugar
1.25 (1 heaping) t. salt
3 large eggs
1/2 stick of butter (unsalted)
1/2 cup of water
1 T. water
sesame seeds, optional – not optional for me! The taste that the seeds adds is wonderful!
Recipe
Put all the dry ingredients in the mixer bowl of a stand mixer with the dough kneading attachment. Whisk to combine.
Put the butter in a 2 cup Pyrex measuring cup. Melt gently in the microwave.
Separate the yolk from one egg, save the white. Add 1 T. of water to the white. Cover and refrigerate. This will become your egg wash. Put the yolk and the other two eggs in the measuring cup with the melted butter and add 1/2 cup of water. Stir to combine.
Pour the egg mixture into the mixing bowl and run the mixer on low until the dough forms a ball and then let it run another five minutes.
Lightly oil a large bowl. Form the dough into a ball and put in the bowl, turning it to coat it with oil. Cover and let rise until it is doubled in size, 1 to 2 hours. Punch down and let rise again until it’s doubled in size.
Punch down again. Separate the dough into 3 equally sized balls. Roll the dough balls into ropes and braid it. Cover and let rise for 1 hour. Brush with the egg white mixture. Sprinkle with sesame seeds, if desired.
Bake in a 375F oven until golden, about 35 minutes.
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