Zutaten für Challah Bread
- 1 cup (240ml) warm water
- 2 teaspoons granulated sugar
- Active Dry Yeast
- Bread Flour
- 1 large egg
- Vegetable Oil
- 1 teaspoon salt
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Zubereitung von Challah Bread
- Pour 1 cup (240ml) warm water into a large bowl.
- Add 2 teaspoons of granulated sugar to the warm water and stir until dissolved. Sprinkle 2 1/4 teaspoons active dry yeast over the sugar water. Let stand for 10 minutes until foamy.
- Add 1 cup (125g) all-purpose flour to the yeast mixture and stir until a thick slurry forms.
- Stir in 1 large egg, 1/4 cup (60ml) olive oil, and 1 teaspoon salt until well combined.
- Gradually add 3-3 1/2 cups (375-437.5g) all-purpose flour, one cup at a time, mixing until a slightly sticky dough forms. If needed, add more flour until dough pulls away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface and knead for 5-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled large bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1 1/2 hours, or until doubled in size.
- Gently punch down the dough. Divide the dough in half. Then divide each half into three equal pieces.
- Braid each set of three dough pieces to form two loaves. Place the braided loaves on a greased baking sheet or baking stone.
- Cover the loaves loosely with plastic wrap and let rise for another 45 minutes, or until almost doubled in size.
- Preheat oven to 350°F (175°C) about 15 minutes before the end of the second rise.
- Brush the loaves with an egg wash (1 egg beaten with 1 tablespoon water), and sprinkle with sesame seeds (optional).
- Bake for 22-25 minutes, or until golden brown and the loaves sound hollow when tapped on the bottom.
- Let the loaves cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
10g
Fat
2g
Carbs
6g
