Ingredientes para Challah I Braided Egg Bread
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Cómo preparar Challah I Braided Egg Bread
- Preheat oven to 400°F (200°C). In the bowl of your stand mixer, dissolve 1 teaspoon of sugar in 1/2 cup (120ml) warm water.
- Sprinkle 2 1/4 teaspoons (1 packet) of active dry yeast over the water mixture. Let stand for 10 minutes until foamy.
- Add the remaining ingredients (eggs, oil, salt, and flour) to the mixing bowl.
- Using the dough hook attachment, mix on low speed for 2 minutes, then increase to medium speed and mix for another 4 minutes until the dough forms a ball.
- The dough should be slightly sticky. If too dry, add 1 tablespoon of water at a time; if too wet, add 1 tablespoon of flour at a time.
- Place the dough in a lightly oiled large bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently punch down the dough to release the air.
- Let rise again, covered, for another 30-45 minutes, or until doubled in size.
- Gently punch down the dough again.
- Divide the dough into 3 equal parts.
- Roll each portion into a long strand (about 24 inches).
- Braid the three strands together, tucking the ends underneath.
- Place the braided challah on a baking sheet lined with parchment paper. Cover loosely with a clean kitchen towel and let rise for another 30-45 minutes, or until almost doubled.
- Brush the top of the challah with a beaten egg yolk.
- Sprinkle with sesame seeds, poppy seeds, or your favorite topping.
- Bake at 400°F (200°C) for 30-40 minutes, or until golden brown and the bottom sounds hollow when tapped.
- Let the challah cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
104 g
Sugar
225g
Fat
74g
Carbs
147g
