Challah

Challah Recipe
Randy Mayor; Jan Gautro
This traditional Jewish bread has a moist, rich texture and is often braided.

Yield:

16 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.)

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

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

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.

Preheat oven to 375°.

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.

Note:

December 2002
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