Three Stranded Braided Challah Bread Recipes

Steps:

• Combine yeast and warm water in large mixing bowl or bowl of stand mixer.
• Let stand until yeast is dissolved, about 5 minutes Add all-purpose flour, 2 large eggs and 2 egg yolks, 3 tbsp vegetable oil, sugar and salt.
• Mix by hand or on low speed until blended.
• Gradually stir in bread flour.
• Knead for about 8 minutes by hand or with dough hook of mixer on medium speed until dough is smooth and elastic and doesn't stick to hands or bowl.
• Transfer to oiled bowl and turn it over once to coat with oil.
• Cover with plastic wrap.
• Let rise in warm place until doubled in volume, about 1-1 1/2 hours.
• Punch dough down, knead briefly, and refrigerate covered until it has again nearly doubled in volume, 4-12 hours.
• To shape the dough: Divide dough into three pieces and weigh to be sure that they are of equal size.
• On an unfloured work surface, roll into balls and let rest, covered loosely with plastic wrap, for ten minutes or so.
• Grease a baking sheet and sprinkle it with cornmeal.
• (You can also bake this on a pizza stone with cornmeal-covered parchment, which is what I do.) Roll each ball into a 13-14 inch-long rope, about 1.
• 5 inches thick and slightly tapered at the ends.
• Dust three dough ropes with rye flour (I just used AP flour) so that they will be more distinctly separated.
• Place the three dough ropes side by side and pinch top ends together.
• Lift left dough rope and place between right and middle ropes.
• Lift right dough rope and place it between left and middle ropes.
• Keep doing this until you reach the ends.
• Tuck both ends of braid underneath loaf and set it on baking sheet.
• Whisk together egg and salt and brush over the top of the loaf.
• Don't skip this step--the egg will give you a shiny, beautifully browned challah loaf!
• Loosely cover braid with lightly oiled plastic wrap.
• Let rise in a warm place until not quite doubled, about 45 minutes.
• Preheat oven to 375 degrees Fahrenheit.
• Brush loaf again with egg wash.
• If desired, sprinkle with poppy seeds or sesame seeds.
• (I prefer poppy seeds.) Bake until crust is golden brown, and bottom of loaf sounds hollow when tapped, about 30-35 minutes.
• Let cool on rack.
• To freeze, allow to cool COMPLETELY and wrap thickly with plastic wrap.
• To thaw, place in 200-250 degree oven until thawed, about 35-40 minutes.

Steps:

• In a large bowl, dissolve the yeast in the water and let stand for 5 minutes.
• While yeast dissolves, set aside 3 tablespoons of the beaten egg to use for the crust for later.
• Grease a cookie sheet with butter and sprinkle with sesame seeds. Set aside.
• Into the yeast/water bowl, beat in with a wire whisk the honey, butter, remaining eggs, salt and 2 cups of flour, gradually removing whisk and using hands to mix.
• Turn dough out onto floured surface and knead for 15-20 minutes until smooth, uniform and unsticky. Place kneaded dough into a buttered bowl, cover with a damp towel and let rise in a warm place until doubled in bulk.
• Punch down risen dough and return it to floured surface. Knead 5 minutes and then divide into thirds.
• Knead each third 5-10 minutes, gradually transforming it into a 1 1/2 inch diameter snake. Line the three snakes up and let them rest for 10 minutes.
• Braid all three snakes, pressing in the ends and sealing them with water. Place braided dough onto prepared cookie sheet and let it rise again until doubled.
• Brush top of dough braid with the reserved beaten egg and then sprinkle top with more sesame seeds or mixture of sesame, poppy and salt, if desired. Bake at 375°F for about 30-40 minutes.