Challah

By chelyc13

This rich bread gets its color and flavor from egg yolks. if you are lucky enough to have any left over, cut thick slices to make french toast.

Ingredients

• 1 1/2 teas active dry yeast
• 1 cup water, warmed to 110
• 3 cups bread flour
• 3 large egg yolks
• 1/4 cup canola oil
• 1 tlbps sugar
• 1 teas salt
• egg wash or 2 egg yolks whisked with 2 tblsp heavy cream

Details

Servings 1

Preparation

Step 1

1. Place the yeast and water in the bowl of a mixer and stir to completely dissolve. let the yeast proof until foamy, about 5 minutes. Add the flour,e gg yolks, canola oil, sugar, and salt. Mix the ingredients together on low speed using the dough hook just until the dough begins to come together (it will look rather rough), about 2 minutes. Increase the speed to medium and mix until the dough is smootha nd soft but not sticky, an additional 5 minutes.

2. Turn the dough out onto a lightly floured surface, knead once or twice, and gather it into a smooth ball. Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 2 hours.

3. Fold the dough gently over on itself in three or four places, turn the dough out onto a lightly floured work surface, and cut it into 3 equal pieces. Cover the pieces and let them rest until relaxed, about 15 minutes.

4. Form each piece into 12 inch long strands that are evenly tapered at each end. Pinch 3 strands of dough together at one end and braid them together. to finish, pinch the loose ends together and tuck them under the loaf.

5. Place the loaf on a parchmen lined baking sheet, brush dough lightly with egg wash, cover lightly, and lt rise until the dough springs back slowly to the touch without collapsing, about 20 mintues.

6. Preheat the oven to 375.

7. Lightly brush the dough with egg wash and bake until the loaf is golden brown and makes a hollow thump when tapped on the bottom, about 45 minutes for a large loaf or 30 minutes for smaller loaves.

8. Transfer the challah to a cooling rack and cool completely before slicing and serving.