Challah Recipe

SERVES: 2 loaves

Ingredients

  • 1/3 cup butter, melted
  • 1 cup very warm water (120F to 130F)
  • 4-1/2 to 5-1/2 cups all-purpose flour, divided
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1 package active dry yeast
  • 3 eggs
  • 1 egg white
  • 1 egg yolk
  • 1 teaspoon cold water
  • 1 teaspoon poppy seeds

Directions

  1. Combine butter and water in a separate bowl or liquid measuring cup; set aside.
  2. Place 4 cups flour, sugar, salt and yeast in large bowl of electric mixer with dough hook attachment. Turn mixer on and mix 1 minute to throughly mix dry ingredients. With mixer running, gradually pour in butter mixture. Mix for 1 minute, then add eggs and egg white and mix to incorporate; mix 1 minute more. Add 1/2 cup flour and mix 1 minute more. Repeat using remaining flour until smooth dough forms. Mix for 2 minutes longer.
  3. Transfer dough to well-greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
  4. Punch dough down and divide in half. Divide each half into three pieces. Roll each piece to a 14-inch rope. Braid three ropes together, tucking ends under, and place on greased baking sheet. Repeat with remaining ropes. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
  5. Beat egg yolk and water together. Brush loaves with mixture and sprinkle with poppy seeds. Bake at 400F for 30 to 35 minutes.
  6. Remove from baking sheets immediately and cool on wire racks.