B H G Challah Bread Recipe

Ingredients for B H G Challah Bread

• Active Dry Yeast
• Warm Water
• Milk
• Butter
• 1/4 cup granulated sugar
• 1 teaspoon salt
• Saffron Thread
• 3 large eggs
• All Purpose Flour
• Egg Yolk
• Poppy Seed

How to Make B H G Challah Bread

1. 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.
2. In the bowl of a stand mixer, combine the warm saffron milk, eggs, melted butter, sugar, and salt. Mix until well combined.
3. Add the yeast to the wet ingredients. Mix until dissolved.
4. Gradually add the flour, one cup at a time, mixing on low speed until a shaggy dough forms.
5. Switch to the dough hook attachment. Knead the dough on medium speed for 8-10 minutes, until smooth and elastic.
6. 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).
7. 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.
8. Cover the braided dough with plastic wrap and let rise again until almost doubled (approximately 30-60 minutes).
9. Preheat oven to 350°F (175°C).
10. Bake for 65 minutes, or until golden brown and the internal temperature reaches 190-200°F (88-93°C).
11. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.