I am finally back to writing after what seemed like an eternity of sickness. I am pretty excited about the recipe that I am going to be writing about. It was one of the first breads that I learned to make and probably one of my oldest recipes.
I have decided that I will make this a 2 part blog because I have another recipe that goes along so well with this one but you will have to come back to here about that recipe.
By David Green
Makes 2 loaves
1 cup of warm water or 125 grams
2 envelopes dry yeast or 50 grams of fresh Yeast
3 tablespoons sugar
1/3 cup butter softened or 75 grams
1-1/2 teaspoons salt
5 to 6 cups all-purpose flour or about 675 grams
1 teaspoon water
If you are using the dry yeast combine a ½ cup of water and yeast in a large mixing bowl and stir until dissolved if you are using the fresh yeast then you can skip that step. Add the remaining water, sugar, butter, salt, and 1-1/2 cups of flour.
Now separate one of the eggs You will need both the white and the yolk. Add 3 eggs and the egg white. Save the yoke in the refrigerator, you will need it in about an hour so you should not leave it at room temp.
Then Add enough of the remaining flour to make a soft dough, then turn out on lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes.
Cover and let rise in a warm draft free place until double in size about an hour.
Turn out the dough onto a lightly floured surface and punch it down. divide in half, set aside one half for later. Divide the half you are working with into 3 even pieces and roll each out to 12 inch ropes.
Place all 3 ropes side by side and pinch the ends together and fold under. I do this on the counter top but some find it easier to do this on the sheet pan because you wont have to transfer the loaf when you are done braiding it.
Braid the 3 ropes together pinch the ends to seal and fold under transfer to the baking sheet when you are done if you did not braid it on the sheet and do the same for the next loaf. Cover and let rise for 40 to 50 minutes.
Now get that 1 egg yolk you have in the refrigerator and 2 teaspoons of water, Brush over both loaves.
Bake at 400 degrees f or 200 c for 20 to 25 minutes or until done, you will need to rotate the sheet pan in oven halfway through baking process. When loaves are fully cooked remove from sheet pan and cool on wire rack.
Of course you can use this bread for anything but if you stay tuned in Part 2 I will tell you my favorite use (Very Decadent) for Challah Bread. Until then Enjoy