It seems like every challah bread recipe has tons of eggs. So I was very happy when I finally found a simple recipe that requires less eggs and now I no longer have to buy challah bread from our local store. If you like French Toast or bread pudding this bread is great for either recipe. I use my food processor to mix all the ingredients.
Adapted from Cuisinart Instruction and Recipe Booklet
Makes18 servings (1 1/2- pound loaf)
- 6 tablespoons granulated sugar, divided
- 1 package active dry yeast
- 1/4 cup warm water (105 to 115 F)
- 3 1/4 cups unbleached , all-purpose flour
- 1 1/2 teaspoon table salt
- 1/2 cup cold water
- 1/3 cup unsalted butter, melted
- 1 large egg
- egg glaze (use one egg plus one tablespoon water)
- vegetable oil cooking spray
In a small bowl, dissolve 2 teaspoons sugar and yeast in warm water. Wait about 5 minutes or until foamy.
Use the dough blade in the work bowl and add flour, remaining sugar as well as salt. Pulse about 2 to 3 times.
Add cold water, melted butter and egg to yeast mixture. With machine running, add liquid through small feed tube in a steady stream as fast as the flour absorbs it. Once dough forms a ball continue processing for 45 seconds to knead dough. Place dough in a floured plastic storage bag and seal. Let rise in a warm place until doubled in bulk, about 1½ hours.
Place dough on a lightly floured surface and punch down. Divide dough into thirds. Use your hands to roll each piece into a cylinder about 1½ x 14-inch. Place the cylinders side by side on a baking sheet coated with vegetable oil cooking spray. Loosely braid from one end and then pinch ends together. Cover with plastic wrap coated with vegetable oil cooking spray and let rise until doubled in size, about 45 minutes. Preheat oven to 375°F 15 minutes before baking.
egg glaze – whisk egg with water; brush over braid. Bake for 20 minutes and reduce the oven temperature to 350°F. and bake until loaf is browned. Cool on a rack.
