Ingredients for B H G Challah Bread
- 2 1/4 teaspoons active dry yeast
- Quantity not specified for warm water in recipe for dough.
- 1 1/2 cups warm milk
- 1/2 cup melted butter
- 1/2 cup sugar
- 2 teaspoons salt
- 1/4 teaspoon saffron thread
- 2 large eggs
- 4 1/2 to 5 cups all-purpose flour
- 1 egg yolk
- optional poppy seeds (for topping)
- 1 large egg, beaten (for egg wash)
- 1 teaspoon cold water (for egg wash)
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How to Make B H G Challah Bread
- In a large bowl, warm the milk until lukewarm (approximately 105-115°F). Crumble saffron threads into the warm milk and let steep for 10 minutes.
- In the bowl of a stand mixer, combine the warm saffron milk, eggs, melted butter, sugar, and salt. Mix until well combined.
- Add the yeast to the wet ingredients. Mix until dissolved.
- Gradually add the flour, one cup at a time, mixing on low speed until a shaggy dough forms.
- Switch to the dough hook attachment. Knead the dough on medium speed for 8-10 minutes, until smooth and elastic.
- Lightly grease a large bowl and place the dough inside. Cover with plastic wrap and let rise in a warm place until doubled in size (approximately 1-2 hours).
- Once doubled, gently punch down the dough and shape into three equal strands. Braid the strands together and place them in a greased loaf pan.
- Cover the braided dough with plastic wrap and let rise again until almost doubled (approximately 30-60 minutes).
- Preheat oven to 350°F (175°C).
- Bake for 65 minutes, or until golden brown and the internal temperature reaches 190-200°F (88-93°C).
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
7g
Fat
12g
Carbs
10g
