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challah bread (sallye)

(1 rating)
Recipe by
sallye bates
Austin, TX

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

(1 rating)
yield serving(s)
prep time 3 Hr
cook time 1 Hr
method Bake

Ingredients For challah bread (sallye)

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

How To Make challah bread (sallye)

  • 1
    Bring 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)
  • 2
    Stir 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
  • 3
    Smear 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)
  • 4
    Turn 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)
  • 5
    Preheat 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
  • 6
    Cook 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

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