Very Buttery Challah
Yield
1 loafPrep
20 minCook
45 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | sticks |
butter
melted |
|
| 2 | Packages |
yeast, active dry
|
*
|
| 2 | cups |
water
warm |
|
| 7 | cups |
unbleached all-purpose flour
|
|
| 4 | Teaspoons |
salt
|
*
|
| 3 | each |
eggs
beaten |
|
| ½ | cup |
sugar
|
|
| 2 | each |
eggs
beaten |
|
| 1 | x |
poppy seed
-optional- |
*
|
| 1 | x |
sesame seeds
-optional- |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 282.5 | g |
butter
melted |
|
| 2 | Packages |
yeast, active dry
|
*
|
| 473 | ml |
water
warm |
|
| 1.7 | l |
unbleached all-purpose flour
|
|
| 4 | Teaspoons |
salt
|
*
|
| 3 | each |
eggs
beaten |
|
| 118 | ml |
sugar
|
|
| 2 | each |
eggs
beaten |
|
| 1 | x |
poppy seed
-optional- |
*
|
| 1 | x |
sesame seeds
-optional- |
*
|
Directions
Dissolve yeast in warm water.
Beat 3 eggs in a large mixing bowl; add salt, sugar, dissolved yeast, and butter.
To this mixture, add 4 cups of the flour (all at once).
Stir in the flour and continue to add 3 more cups of flour until the dough is of a soft consistency.
Knead the dough on a floured board until the dough is no longer sticky and is springy to the touch.
Place the dough in a greased mixing bowl and cover with a towel.
Let rise 1½ hours, or until doubled in bulk.
Punch down the dough, knead it a little, and divide it in 6 pieces.
Roll each piece with your hands so they become long, skinny ropes.
Braid 3 ropes, pinching the ends together.
Repeat the process with the other 3 ropes.
Place each braided loaf on it`s own greased cookie sheet, cover with a towel, and let rise about an hour- until doubled in bulk.
Brush the loaves with the 2 beaten eggs, sprinkle with poppy seeds or sesame seeds (optional).
DO NOT PRE-HEAT OVEN- Bake in a 350℉ (180℃) degree oven about 45 minutes, until the bread is golden-brown.
