CHALLA BREAD

Challa Bread

INGREDIENTS:

How to prepare the bread using Manual / Traditional method:

In a large bowl, combine 3 cups flour, yeast, sugar, & salt.
In a separate bowl, whisk eggs, butter, and water. Add it to the yeast mixture.
Continue mixing until a dough is formed.
Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth & elastic. [add remaining flour (if needed) 1 tbsp at a time.]
Transfer the dough to a lightly oiled bowl, cover with a damp cloth and let it rise in a warm place for at least an hour.
After rising, transfer the dough onto a lightly floured surface.
Use a dough slicer to divide the dough into 2 parts. One about half the size of the other (the small piece should be 1/3 of the dough, the other part should be 2/3 of the dough).

Divide the large piece into 3 equal portions. Roll each portion into a 16-inch long rope. Line up the ropes and pinch them together at one end. Braid the rope pieces, pinching the other end together to seal the braid.
Repeat the exact steps with the remaining dough.
Brush egg wash onto the large braid then carefully place the smaller braid on top
Coat again with egg wash and place in a baking tray with wax paper or into a lightly greased baking tray.
Cover the tray with a damp cloth and let it rise for 30-45 minutes.
Preheat oven to 350 degrees F.
Bake for 25 minutes or until top of bread is golden brown.
Let the loaf cool completely before slicing.
Enjoy!

How to bake make the bread using a Mixer / Kneader

Place 3 cups flour, sugar, yeast and salt into a mixing bowl of stand mixer with dough hook attached.
Turn to speed 2 and mix about 15 seconds or until ingredients are combined.
Continuing on speed 2, gradually add liquid ingredients (combined eggs, butter and water) to flour mixture and mix 1 to 2 minutes longer.
Continuing on speed 2, gently add remaining flour (if needed) 1 tbsp at a time. Mix until dough starts to clean sides of bowl, about 2 minutes.
Transfer the dough to a lightly oiled bowl, cover with a damp cloth and let it rise in a warm place for at least an hour.
After rising, transfer the dough onto a lightly floured surface.
Use a dough slicer to divide the dough into 2 parts. One about half the size of the other (the small piece should be 1/3 of the dough, the other part should be 2/3 of the dough).

Divide the large piece into 3 equal portions. Roll each portion into a 16-inch long rope. Line up the ropes and pinch them together at one end. Braid the rope pieces, pinching the other end together to seal the braid.
Repeat the exact steps with the remaining dough.
Brush egg wash onto the large braid then carefully place the smaller braid on top
Coat again with egg wash and place in a baking tray with wax paper or into a lightly greased baking tray.
Cover the tray with a damp cloth and let it rise for 30-45 minutes.
Preheat oven to 350 degrees F.
Bake for 25 minutes or until top of bread is golden brown.
Let the loaf cool completely before slicing.
Enjoy!