The Kitchen Door

This is the first time I have made Challah bread and bruddah it won’t be the last!  I usually make all my bread in the bread machine anyhow.  I never bake in it because I don’t like the way it bakes… but I sure do like the way it kneads.  If you don’t have a bread machine no worries.  You could also make this using a stand mixer and of course for you over achievers out there you could make this by hand.

Often when I am looking at bread pudding or french toast recipes they suggest using Challah bread.  I live in Japan where Challah is about as foreign a word as… well.. challah.  So today being Monday  (which around here means bread day) I thought I would opt for something a bit different.  I’m glad I did.  This recipe is a breeze to make and braiding the loaf was fun.  It really is a pretty impressive looking loaf and the crumb is so soft while the crust is chewy and substantial. Mmmm, good bread.

Recipe Source: Adapted from Betty Crocker.com by Dine and Dish

Bread Machine Challah Bread

Makes one lovely loaf

The Ingredients

• 3/4 cup plus 1 tablespoon warm water
• 1 egg
• 2 tablespoons butter
• 3 1/4 cup bread flour
• 2 tablespoons sugar
• 1 1/2 teaspoons Kosher salt
• 1 1/2 teaspoons yeast
• 1 egg yolk
• 2 tablespoons cold water
• 1/2 teaspoon Kosher salt

The Instructions

1. Place all ingredients except egg yolk, cold water and final 1/2 teaspoon Kosher salt into your bread machine pan in the order recommended by the manufacturer.
2. Select Dough/Manual cycle.
3. Once dough cycle is complete, Grease large cookie sheet. Divide dough into thirds. Roll each third into 13-inch rope. Place ropes side by side; braid ropes gently and loosely, starting at the middle. Pinch ends to seal; tuck ends under braid. Place on cookie sheet. Cover and let rise in warm place about 45 minutes or until double. (Dough is ready if indentation remains when touched.)
4. Heat oven to 375ºF. Mix egg yolk and cold water; brush over loaf. Sprinkle with remaining Kosher salt. Bake about 25 minutes or until golden brown.

By: The Kitchen Door

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