By Chef Joey
As we approach the middle of December, we are closer to all the traditional festivities associated with the month. First up is Hanukkah, …
… and for me Challah bread comes to mind. A delicious melding of eggs flour and sugar formed into a braided bread is festive and a great addition to any breakfast!
Here is a simple and quick recipe that costs pennies and is a nutritious and homemade supplement to your day!
There is no science to making bread – except do not over-kneed – that’s what makes it sticky!
You will need:
1 cup warm water
2 teaspoons active dry yeast
¼ cup sunflower oil (canola oil is ok too)
¼ cup sugar
4 to 5 cups flour
3 eggs (one separated for the white to be used to glaze)
The water is used to get the yeast going – hot water kills the yeast – so warm is best.
Add a teaspoon of sugar to feed the yeast and add the yeast – it should foam up within a few minutes.
Mix all the dry ingredients (4 cups of flour). Make a well in the middle, and add the 2 eggs and the extra yolk and the oil. Mix.
Add the yeast water and mix – adjust the additional flour until the dough is smooth.
Knead for about 5 minutes so it is all consistent and well mixed and stays shaped like a ball.
Place in a greased bowl, cover to stop drafts and let it double in size (make sure it is warm where it rises) – about an hour and a half.
After it has risen, punch it down and separate into three ropes.
Braid them together – and tuck the ends.
Place on a baking sheet and let it rise again, covered with a clean dish cloth until puffy – usually about another hour.
Preheat your oven to 350 degrees and brush the bread with the whisked egg whites.
Place in the oven and bake for about 30 minutes.
The bread should be nice and golden – and light to the touch when lifting. A thermometer can be used – a fully cooked bread should register 190 to 200 in the middle.
Whatever your religion or beliefs – this delicious bread or Brioche is a welcome addition to any home!
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