Braided Challah Bread by Divya Gugnani

Behind the Recipes

INGREDIENTS:

3 tsp. active dry yeast
3/4 cup warm water
1/4 cups sugar
4 cups whole wheat flour
4 egg yolks
1 large (whole) egg
1 tsp. salt
1/3 stick butter, melted

PREPARATION:

1. Mix together the yeast, sugar, and 3/4 cup warm water together and let sit for 5 minutes until bubbly.

2. Beat 3 egg yolks, the egg, butter, and salt together. Pour flour into a large mixing bowl. Stir the yeast and egg mixtures into the flour until a shaggy dough forms. Add up to 1/4 cup more water as needed.

3. Place the dough onto a floured surface and knead until smooth. Form dough into a ball, place in a lightly oiled bowl, cover with a clean towel, and let rise for 30-40 minutes in a warm space. The dough should double in volume.

4. Keeping all other pieces of dough covered with a clean towel while working one piece, punch down the dough and divide into 6 pieces. Roll each piece into a 12-inch-long rope. Loosely braid 3 ropes together, pinching the ends to seal. Transfer braided bread to a lightly oiled baking pan. Repeat the process for all other pieces of dough. Cover with towel and let rise in a warm, draft-free space for 1 hour.

5. Preheat oven to 400 degrees F.

6. Beat the remaining egg yolk with 1 tsp. of water and apply each loaf with the egg mixture. Place loaves in oven, then reduce the temperature to 350 degrees F.

7. Bake about 40 minutes until loves are golden brown. Cool on wire racks before serving.

photo courtesy of kmchanarts.com