It rises so beautifully and is very easy to work with. You just can’t mess this one up. This is the first bread I teach my kids to bake.
I will show you below how I braid mine into a wreath braid, but you can braid it into straight loaves, or any way your heart desires.
My sweet girl, baking her first loaves years ago. She is now almost seventeen and can bake and cook up a storm. Start them young, you won’t regret it.
Challah Bread Braid
1 pkg. active dry yeast
1/4 cup warm water (105-115)
1/2 cup lukewarm water
1 T. sugar or honey
1 tsp. salt
1 T. olive oil
2 1/2 – 2 3/4 cups unbleached flour
Dissolve yeast in warm water, then stir into the lukewarm water, sugar, salt, egg, olive oil and 1 1/4 cups of flour. Beat until smooth. Stir in remaining flour. Knead for 5 mins. Let rise 1 1/2 hrs. Punch down and braid, now brush with butter and let double (40 mins.)
Heat oven to 375. Brush with egg yoke mixture
(1 egg yoke, and 2 T. cold water) Bake 25-30 mins.
*This recipe is doubled for a wreath braid
A pictorial guide on braiding Challah into a wreath:
I hope you take some time out of your day and give this a try.
- Abby Jo