Ingredients for Three Stranded Braided Challah Bread
- Active Dry Yeast
- 1 cup warm water (105-115°F)
- All Purpose Flour
- 2 large eggs
- Egg Yolks
- Vegetable Oil
- 1 tablespoon sugar (plus 1/2 cup for the dough)
- 2 teaspoons salt
- Bread Flour
- Egg
- 1 tablespoon poppy seeds (optional)
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How to Make Three Stranded Braided Challah Bread
- In a large bowl, combine warm water (105-115°F), yeast (2 1/4 tsp), and 1 tbsp sugar. Let stand for 5-10 minutes until foamy.
- In a separate bowl, whisk together flour (6 cups), sugar (1/2 cup), salt (2 tsp), and eggs (2 large).
- Add the yeast mixture to the flour mixture. Mix with a wooden spoon or dough hook until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Add more flour if needed to prevent sticking.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it in half. Divide each half into three equal pieces.
- Roll each piece into a long rope, about 18 inches long.
- Braid the three ropes together, pinching the ends to seal.
- Place the braided dough in a greased 9x13 inch baking pan. Cover and let rise for another 30-45 minutes.
- Preheat oven to 350°F (175°C).
- Brush the dough with egg wash (1 egg beaten with 1 tbsp water). Sprinkle with sesame seeds (1 tbsp) or poppy seeds (1 tbsp) if desired.
- Bake for 30-35 minutes, or until golden brown.
- Let cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
155 g
Sugar
165g
Fat
69g
Carbs
110g
