This month, we were challenged to make Challah, a loaf traditionnaly eaten by Jews on Shabbat, on ceremonial occasions and during festival holidays. Challah is a special braided bread.
I never made Challah bread. What great challenge! It's really fun to make braided bread. We had to choose between three strand braids, four strand braids, six strand braids or four strand braided round. Thanks to Ruth from The crafts of Mommyhood who challenged us to make this recipe :)
I chose to make four strands braid. It's was difficult to roll out the strands. I need pratice for sure. This loaf is really tasty and delicious.
My 11 year old daughter made the braid by herself. Whaouh she did a goog job. :) The round loaf is really beautiful.
It was really deliciooooouuus!!!!!
- 4 cups (360 gr/20 oz) all-purpose (plain) flour
- 1 cup (240 ml) warm water
- 1 package (21/4 tsp) (7 gr) (1/4 oz) package rapid rise yeast
- 1/2 cup (115 gr/4 oz) sugar
- 2 large eggs
- 1 tsp (6 gr) salt
- 1 egg yolk
- Measure flour, sugar and salt into a large mixing bowl.
- In a separate bowl (or in the bowl of your stand mixer) combine water, allow to sit 5 minutes until foamy.
- Add 1/2 cups of the flour mixture to the water and yeast mixture, beat until well combined. Cover with a dish towel, let stand 30 minutes.
- Add two eggs to the dough, beat again.
- By hand or with your dough hook knead in the remaining flour mixture. Knead approximately 10 minutes.
- Transfer to oiled bowl, cover, let rise one hour.
- Punch down dough, knead approximately 3 minutes.
- Divide dough in two. Shape each halk as desired (3, 4 or 6 strand braid)
- Place loaves on parchment covered or greased cookie sheets, cover with a towel, allow to rise one hour.
- Preheat oven to 400 degrees F (205 degrees C).
- Brush loaves with egg yolk.
- Bake at 400 degree F (205 C) for 10 minutes. Reduce oven temperature to 375 degree F (190 C), bake until golden crust forms (about 25 miuntes).
- Transfer to a wire rack to cool.