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Yup, sure does. Challah makes me wanna holla! Why you ask? Because it's sooo good. And because I baked another loaf of bread. I'm not one to toot my own horn and I don't wanna jinx myself, but so far so good with the learning to bake bread. Next I've got my eye on a couple swirl breads, with some kinda spice or flavoring swirled in, kinda like a cinnamon swirl loaf bread.
Challah is a Jewish egg bread that is often eaten on the Sabbath and all Jewish holidays. This was all unknown to me until I googled challah to see what kind of tantalizing description I might find, and there you have it - Jewish egg bread. lol But seriously, it makes me think of a brioche or something. It's yummy. The only thing I did wrong was simply due to lack of bread baking experience. I should have rolled my dough into longer thinner sections for the creating the braid. During that second rise the braid got HUGE!!
1 package active dry yeast
3/4c. warm water
1 Tbsp granulated sugar
1 1/4 Tbsp unsalted butter, melted & cooled
1 tsp salt
1 egg (plus additional for eggwash)
2 1/2-3c. all-purpose flour
Preheat oven to 375 degrees.
Combine 1/4c. warm water and sugar in mixer bowl, sprinkle yeast on top. Let mixture bloom for 10 minutes. Add remaining 1/2c. warm water, salt, melted butter, egg, and 1 1/2c. flour. Beat with paddle attachment in stand mixer for 5 minutes, until well combined.
Change to dough hook, and slowly add 1c. more of flour. Knead until incorporated, if dough seems thin & too wet gradually add additional 1/2c flour. Dough will still be a bit sticky, knead until no longer sticky and pulling away from sides of the bowl, about 5 minutes.
Let dough rest in a greased bowl for 1 hour. Dough will almost double in size. After rising, punch down and place on lightly floured surface. Divide dough into 3 equal sections. Roll each section into a rope, about 12 inches long. Braid ropes together and let sit on baking sheet for about 45 minutes.
Brush with eggwash and bake for 30 minutes, until golden brown.