Challah I Braided Egg Bread Recipes

Steps:

• Preheat oven to 400°F Dissolve 1 teaspoon sugar in 1/2 cup water in bowl of mixer. Sprinkle yeast over water and mix,let stand 10 minutes until foamy.
• Add the next 6 ingredients to mixing bowl. Mix with dough hook for 6 minutes. Dough should be a little sticky.
• Place in oiled bowl, cover and let rise in warm place until double in bulk.
• Punch down dough. Let rise again until double in bulk.
• Punch down again. Divide dough into 3 equal parts.
• Roll dough into three long strands. Braid the strands, tucking ends under. Cover with towel and let double in bulk.
• Brush with beaten egg yolk. Sprinkle with seeds. Bake at 400 F for approximately 30 minutes, until golden brown. The challah is done when it sounds hollow when thumped on the bottom.

Steps:

• In bread machine add to bread pan in order suggested by manufacturer, select dough setting, press start.
• After beep, remove risen dough and follow directions on how to shape and bake below.
• In Kitchen-aid stand mixer or like devise mix dry ingredients in bowl and turn on low speed to incorporate.
• Add eggs one at a time, allow to mix in before adding next one, then add oil.
• Turn mixer up to next speed (2 on Kitchen-aid), add milk in a slow stream, knead until soft, smooth, and warm, about 3 to 4 minutes.
• Grease a bowl and place dough in bowl turning to coat.
• Allow to rest and rise until double in size.
• ***Shaping and baking***.
• Punch down and turn out risen dough onto a lightly oiled surface, let rest 5 minutes, punching dough down gets it all excited, it needs to sit and relax.
• Shape dough into a log and cut off 1/3; set aside.
• Cut remaining dough into 3 pieces and roll into 18 inch ropes, start braid from middle and braid to one end, pinch together and tuck under, repeat with other side.
• Cut set aside dough into 3 pieces and roll out to 13-15 inches long, repeat braiding method and place smaller braid on top of larger braid.
• Grease a large 1/2 sheet baking sheet and place finished braid sideways from corner to corner.
• Allow to rise until almost double, mix glaze ingredients and brush loaf gently.
• Bake in preheated 350°F oven for 35-45 minutes, cover loosely with foil 15-20 minutes into baking to avoid over browning.

Steps:

• Mix together 2 1/2 cups flour with the sugar (honey), salt and yeast.
• There is no need to dissolve the yeast first.
• Add the water and oil.
• Mix in 4 eggs.
• Beat in another 1 1/2 cups of flour very well.
• Add 4-5 cups of flour, until a very soft dough is formed.
• Knead for about 10 minutes.
• If using the dough hook, knead for about 7 minutes.
• Let rise for 1-2 hours until doubled in size.
• Alternately, let rise in the refrigerator overnight and then let warm to room temperature for about 1 or 2 hours.
• Decide how many challahs you want, how many strands you want to braid in each.
• Make a dough ball for each strand; roll them into ropes and braid.
• Let rise covered for 1/2-1 hour.
• Beat the remaining egg and brush on the challah.
• Bake in a preheated oven at 325 F (150 C) for 30 minutes.
• Apply egg wash once more and bake for another 30 minutes at 350 F (175 C).
• This dough is enough for 4 medium sized challahs.
• You can really let your imagination run rampant here, making intricate braids, placing the braids in a loaf pan, even then winding them into a circle.
• You can add about 1/4 cup of raisins to the dough, but we leave them out.

Steps:

• In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into 3 pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. , Divide reserved dough into 3 equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake until golden brown, 25-30 minutes. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.

Steps:

• In a big mixing bowl, combine the 1 1/2 cups flour, and salt.
• Add yeast to hot water and sugar together and when the yeast dissolves add it to the flour mixture above.
• Pour in the water and beat until it's smooth.
• Fold in the soft margarine, eggs and food colouring.
• Add remaining flour (a little at a time) to make a soft dough.
• On a floured board, knead until it's smooth and elastic.
• Grease a big bowl.
• Brush top of dough with melted margarine.
• In a warm spot, let it rise for about 1 1/2 hours.
• Punch dough down and knead it again on the floured board.
• Divide the dough into two equal balls.
• Then divide each ball into 3 smaller pieces and roll each of these pieces into"ropes".
• Braid the ropes to form 2 small loaves.
• Cover and let loaves rise until double in size.
• Preheat oven to 350 degrees F.
• Brush the loaves with the egg yolk mixture and sprinkle with sesame seeds/poppy seeds.
• Bake for 25-30 minutes until the loaves sound hollow when thumped.