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CHALLAH BREAD DOUGH
Ingredients
1 lb.
Regular
1.5 lb.
Large
Eggs, large, at room temp. 1 1
Plus enough water (80°F/27°C) to equal ¾ cup 1 cup + 1 tbsp.
Oil 2 tbsp. 3 tbsp.
Sugar 1½ tbsp. 2 tbsp.
Salt 1 tsp. 1½ tsp.
Bread flour 2 cups 3¼ cups
Active dry yeast 1½ tsp. 2 tsp.
Select Dough Course
Glaze:
Egg yolk, beaten 1 1
Water 1 tbsp. 1 tbsp.
Topping:
Poppy seeds 1 tsp. 1 tbsp.
Method:
1. Place dough on lightly floured surface. Divide into thirds, making
3 (10-inch regular, 13-inch large) ropes with tapered ends. Pinch ropes
together at 1 end, braid together. Pinch together at other end and secure
braid.
2. Transfer braided dough to greased baking sheet; cover and let rise in a
warm place for 45 minutes or until doubled in size.
3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy
seeds. Bake at 375ºF/190ºC for 25 minutes or until done.