Braided Egg Bread (Challah)
Check out my new Braided Egg Bread (Challah) Recipe!
For those in a rush, I’m re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website.
Here’s what you’ll need…
Ingredients
For the Dough
7 Grams Dry Active Yeast (.25 Ounces – 1 Packet)
80 Grams Water, Warm (1/3 Cup)
3 Large Egg Yolks
1 Large Egg
48 Grams Vegetable Oil (1/4 Cup)
270 Grams All-Purpose Flour (2 1/4 Cup)*
3 Grams Salt (1/2 Teaspoon)
40 Grams White Granulated Sugar (1/4 Cup)
*You’ll also need a tablespoon or two for dusting
For the Egg Wash
1 Large Egg
15 Grams Water (1 Tablespoon)
Optional Toppings
0.5 Grams Sea Salt (Sprinkle to Taste)
0.5 Grams Sesame Seed (Sprinkle to Taste)
Additional Equipment
Mixing Bowls, Measuring Cups, and Spoons
Kitchen Scale
Container with Lid
Bench Scraper/Pastry Cutter
Baking Sheet
Instructions
In a large bowl, combine yeast and warm water. Stir until all grains dissolve. Let sit until foamy, about 10 minutes.
Combine yeast mixture with egg yolks, whole egg, and oil. Beat thoroughly.
In a separate mixing bowl, combine the flour, sugar, and salt.
Stir the dry ingredients in the wet ingredients. Mix until a loose shaggy dough forms.
Turn the dough out onto a lightly floured surface. Knead until smooth and elastic.
Transfer dough to a lightly greased container. Cover with lid (or damp cloth). Let rise until doubled in size, about 1 to 1 1/2 hours.
Punch down dough and turn out dough onto a lightly greased surface. Divide dough into multiple strands, about 12 inches long. Braid the dough and pinch to seal the ends.
Transfer dough to a baking sheet lined with parchment paper. Cover with plastic wrap and let rise until doubled in size, about 45 minutes to 1 hour.
Preheat the oven to 375° Fahrenheit (190° Celsius). While the oven heats, whisk together the egg and water to create an egg wash. Brush over the dough and sprinkle with extra sea salt and sesame seed.
Bake for 15 minutes. Tent the dough with aluminum foil to prevent over-browning. Bake for an additional 15 minutes.
Transfer dough to a wire rack to cool completely before serving.
Enjoy!
