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Double-Braided Challah

 
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Double-braided, egg-enriched traditional bread, topped with poppy seeds.

Yield

16

servings

Prep

3

hrs

Cook

30

min

Ready

4

hrs

 

Ingredients

3 ¼ cups unbleached all-purpose flour
1 ½ tablespoons sugar
1 package yeast, active dry
1/4 ounce
¾ teaspoons kosher salt
¾ cup water
3 tablespoons vegetable oil
or canola oil
2 large eggs
Topping
1 large eggs
1 teaspoon water
1 tablespoon poppy seed

Directions

  1. In the bowl of a stand mixer, combine 2 1/2 cups flour, sugar, yeast and salt.

  2. In a small saucepan, heat the water and oil to 120 degrees F. Add to the bowl with the dry ingredients along with the eggs. Beat on medium speed using paddle attachment for 3 minutes. Switch to dough hook attachment and stir in enough of the remaining flour to form a soft dough.

  3. Knead with dough hook on medium speed for approximately 8 minutes, until dough is smooth and elastic. The dough many also be kneaded by hand by turning it out onto a lightly-floured board and kneading until smooth, about 6-8 minutes.

  4. Place dough in a greased/oiled bowl, turning once to coat the top. Cover with a damp towel or oiled plastic wrap; let rise in a warm place until the dough has doubled, about 1 1/2 hours.

  5. Punch down dough. Turn onto a lightly-floured surface. Set one-third of the dough aside (cover). Divide remaining dough into three (3) pieces. Shape each piece into a 13-inch rope. Place ropes on a greased or parchment paper-lined baking sheet and braid; pinch ends to seal and tuck under.

  6. Divide the reserved dough piece into three (3) equal pieces; shape each piece into a 14-inch rope and braid. Center this braid on top of the shorter braid on the baking sheet. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. Meanwhile, preheat the oven to 375 degrees.

  7. In a small bowl or measuring cup, beat the egg and water to make a wash; brush all over the top of the braided dough. Sprinkle all over with poppy seeds.

  8. Bake for 25-30 minutes or until golden, covering the bread with foil during the last 15 minutes of baking if getting too brown. Remove from oven to wire rack to cool.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 13426% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 125mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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