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Challah Bread

Wednesday, December 2nd, 2009

Challah Bread from Nick Barber

 

Callah Bread- Day 1 RC


Makes 2 loaves 

2 - 7 gram packets of active dry yeast 
2 cups warm milk 
9-10 cups flour 
1 1/2 cups sugar 
8 tbsp butter, melted and cooled 
6 eggs, 1 lightly beaten 
salt 

1.  Dissolve yeast in milk in a large bowl.  Stir in 1 cup flour and 1/2 cup sugar, cover bowl with plastic wrap and set aside for 1 hour. 

2.  Stir 1/2 cup water into yeast mixture.  Add butter and 5 eggs and mix thoroughly.  Add 8 cups flour, salt and remaining sugar into mixture and mix thoroughly with a wooden spoon.  Turn out dough onto a floured surface.  Knead (adding more flour if necessary) until smooth, about 10 minutes.  Then form into a ball and place in a lightly greased bowl.  Cover with a clean dish towel and set aside to rise for 2 hours. 

3.  Return dough to floured surface.  Divide into 6 pieces, rolling into ropes about 15 inches long.  For each loaf, tightly braid 3 ropes together.  Set bread aside to rise again for 1 hour on a lightly greased cookie sheet. 

4.  Preheat oven to 350 degrees.  Brush bread with beaten egg and bake until golden, 40-50 minutes.

 

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