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Challah

Randy Mayor; Jan Gautro
Yield 16 servings (serving size: 1 slice)
This traditional Jewish bread has a moist, rich texture and is often braided.

Ingredients

  • 1/2 teaspoon sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 3/4 cup warm water (100° to 110°)
  • 1/4 cup vegetable oil
  • 1 large egg, lightly beaten
  • 3 1/3 cups all-purpose flour
  • 1 1/4 teaspoons salt
  • Cooking spray
  • 2 teaspoons water
  • 1 large egg yolk, lightly beaten

Nutrition Information

  • calories 124
  • caloriesfromfat 30 %
  • fat 4.1 g
  • satfat 0.7 g
  • monofat 1 g
  • polyfat 2.1 g
  • protein 3.2 g
  • carbohydrate 19.5 g
  • fiber 0.7 g
  • cholesterol 27 mg
  • iron 1.4 mg
  • sodium 188 mg
  • calcium 3 mg

How to Make It

  1. Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Add oil and egg, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Add flour and salt to yeast mixture; beat with a mixer at medium speed until smooth.

  2. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

  3. Punch dough down; shape into a ball. Return dough to bowl; cover and let rise 1 hour or until doubled in size.

  4. Punch dough down; turn dough out onto a lightly floured surface. Cover and let rest 15 minutes.

  5. Divide dough into 3 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each portion into a 15-inch rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Braid ropes, and pinch loose ends together to seal. Cover and let rise 1 hour or until doubled in size.

  6. Preheat oven to 375°.

  7. Uncover dough. Combine 2 teaspoons water and egg yolk; brush over braid. Bake at 375° for 35 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.