CHALLAH BREAD (SALLYE)

1
sallye bates

By
@grandedame

Have softened honey butter ready when this comes out of the oven. You're going to want it handy to "sample" the bread.

Rating:
★★★★★ 1 vote
Comments:
Serves:
Makes 2 large loaves
Prep:
3 Hr
Cook:
1 Hr
Method:
Bake

Ingredients

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2 c
milk
1 stick
butter (8 tablespoons)
1/3 c
granulated sugar
2 pkg
activated dry yeast
4 large
eggs, room temperature
2 tsp
salt
6 c
all purpose flour (unbleached is best)
1/3 c
cornmeal
1 Tbsp
cold water
poppy seeds

How to Make CHALLAH BREAD (SALLYE)

Step-by-Step

  • 1Bring milk, 6 tablespoons of the butter, and sugar to a boil together in a medium sized sauce pan

    Remove from heat, pour into large mixing bowl, let cool to 115º (bowl will be lukewarm)
  • 2Stir yeast into the milk mixture and let stand for 10 minutes

    Whisk 3 eggs well in a small bowl and stir them and the salt into the milk and yeast mixture

    Stir in 5 cups of flour, 1 cup at a time until dough is sticky

    Flour a work surface lightly and turn the dough onto it

    Wash and dry the bowl (you will need it later)

    Sprinkle additional flour over the dough and begin kneading, adding more flour as necessary until you have a smooth elastic dough
  • 3Smear the reserved 2 tablespoons butter around the inside of the bowl and place the ball of dough in the bowl, turning to coat it lightly with butter

    Cover bowl with a towel and set aside

    Allow dough to rise until triple in bulk (1-2 hours)
  • 4Turn dough out onto a lightly floured work surface and cut in half

    Cut each half into 3 pieces

    Roll each piece out into long "snakes" about 18" long

    Braid three of the snakes together into a loaf and tuck the ends under

    Make another braid with the 3 remaining snakes

    Cover a large baking sheet with parchment paper and sprinkle with cornmeal

    Transfer the loaves to the baking sheet

    Leave room between the loaves for them to rise

    NOTE: Depending on the size of your baking sheet, you may need to use two.

    Cover loaves with the towel and let rise until nearly doubled (about 1 hour)
  • 5Preheat oven to 350º F

    Whisk the remaining egg and 1 tablespoon cold water together well in a small bowl

    Brush the egg wash evenly over the loaves

    Sprinkle immediately with poppy seeds to taste
  • 6Cook on the middle rack of the oven for 50-55 minutes until loaves are golden brown and sound hollow when bottoms are thumped

    Cool completely on racks before wrapping

Printable Recipe Card

About CHALLAH BREAD (SALLYE)

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: Jewish
Other Tag: Quick & Easy




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