Challah Bread
Not only a great bread for a special dinner,
but also makes the best French toast..
2teaspoons active dry yeast
½cup granulated sugar, divided
¾cup warm water,
(105 to 110°F)
2large eggs, lightly beaten
5cups unbleached,
2teaspoons kosher salt
½cup unsalted butter, cut into
1large egg for egg wash
1teaspoon sesame seeds
Makes two 1 pound loaves
Approximate preparation time: 10 to 15 minutes, plus 3 hours rising and resting, 30 minutes baking, and 1 hour or longer cooling
Dissolve the yeast and 1 teaspoon of sugar in warm water in a large liquid measuring cup. Let sit until foamy, about 5 minutes. Add beaten eggs; stir gently
to combine.
Insert the dough blade into the large work bowl of the Cuisinart® Food Processor. Add the flour, remaining sugar, salt and butter and process on the dough speed until combined, about 10 to 15 seconds. With the machine running on dough speed, add liquid through the feed tube as fast as the flour absorbs it. Once the dough cleans the sides of the work bowl and forms a ball, process for 45 seconds to knead dough. Dough should be smooth and elastic.
Place dough in a large greased glass bowl, turning dough to grease the entire surface, cover bowl with plastic wrap and let rise until the dough has doubled in size, about 2 hours. For a lighter loaf, punch dough down and repeat the rise. In warmer weather, allow dough to rise overnight in refrigerator.
Once risen, punch dough down and divide into two equal parts. Divide each half into three equal parts. Roll each piece into a long rope. Braid the strands loosely into two separate loaves. Place on two separate baking sheets lined with parchment paper. Cover with plastic until doubled in size, about 1 hour.
Preheat oven to 400°F.
Brush loaves with egg wash and sprinkle with sesame seeds. Bake until golden brown, about 25 to 30 minutes. Cool on a wire rack.
TIP: To make one
Nutritional information per serving (1 ounce):
Calories 107 (26% from fat) carb. 18g pro. 3g fat 3g sat. fat 2g chol. 27mg sod. 140mg calc. 3mg fiber 1g
