Double Braided Challah Bread
Typically served for Jewish Shabbat
Equipment
- 1 sheet pan
- parchment paper
- Mixing bowl
Ingredients
- 1 pkg Active Dry Yeast Not quick rise
- 1 cup Very warm water
- 3 1/2 cups Flour I used bread flour but enriched flour is fine.
- 1 Tbsp Sugar
- 1/2 Tbsp Salt
- 2 Tbsp Canola oil
- 1 Egg
- Poppy Seeds
- 1 Egg Yolk
Instructions
- Put the yeast into a mixing bowl.
- Add very warm water to dissolve the yeast.
- Add the sugar, egg, salt, oil, and flour and mix. (no need to let the yeast foam)
- Spread a little flour on a board and knead the dough for a few minutes until it is soft and elastic.
- Place the dough in a ball back into a lightly oiled bowl and cover it with a damp dishcloth.
- Let the dough rise for about 2 hours until it doubles in size.
- Push the dough down to release the air bubbles.
- Cut the dough into 4 equal pieces.
- On a sheet pan lined with parchment paper, roll 3 pieces of the dough into long ropes and braid it pinching at the ends.
- With the remaining piece, cut it into 3 pieces, roll into ropes and braid. Place the small braid on top of the larger braid in the sheet pan pinching the ends.
- Brush the challah with the yolk of one egg and sprinkle it with poppy seeds.
- Let the challah rise for about 30 minutes.
- Preheat your oven for 350 degrees and bake it for 45 minutes.
Notes
Sesame seeds can be used instead of poppy seeds.