Challah
Instructions:
- All ingredients except the milk and water should be at room temperature. This bread can be stored in a resealable plastic bag at room temperature for up to 2 days.
- 2 tablespoons unsalted butter, softened, plus more for bowl, plus 2 tablespoons, melted and cooled, for brushing
- 3 ½ cups unbleached bread flour, plus more for dusting
- 1/2 cup water, warmed to 100ï€ F
- 1/3 cup sugar
- 1/4 cup whole milk, warmed to 100ï€ F
- 2 large eggs, lightly beaten, plus 1 large egg, lightly beaten, for egg wash
- 3 large egg yolks, lightly beaten
- 2 teaspoons coarse salt
- 2 teaspoons active dry yeast
- Butter a large bowl; set aside. Stir all remaining ingredients, except the egg for the egg wash and the butter for brushing, in a large bowl until well combined. Turn out the dough onto a lightly floured work surface; knead the dough, adding flour if needed, until smooth and pliable, about 15 minutes.
- Transfer the dough to the buttered bowl; brush the top with 1 tablespoon melted butter. Loosely cover with plastic wrap. Let rise in a warm place until almost doubled in bulk, about 1 1/2 hours.
- Turn out the dough onto a lightly floured work surface; knead 5 minutes, then return to the bowl. Brush the top with the remaining tablespoon melted butter, and loosely cover with plastic wrap. Let the dough rise again until doubled in bulk, about 1 hour more.
- Preheat the oven to 375ï€ F. Divide the dough into 3 equal pieces. Roll each piece into a ball, and loosely cover each ball with buttered plastic wrap. Let rest 20 minutes.
- Roll each ball into a 12-inch-long log, leaving the
- middle a little thicker than the ends. Lay the logs
- side by side lengthwise; pinch together the ends
- farthest from you, then tightly braid the strands,
- pulling them as you go. Tuck the ends of the braid
- underneath. Transfer to a buttered baking sheet,
- and loosely cover with buttered plastic wrap. Let
- rise until almost doubled in bulk, about 45 minutes.
- Brush the dough lightly with egg wash. Bake until
- golden brown and firm and an instant-read thermometer
- inserted into the bottom registers 180ï€ F
- and comes out clean, 35 to 40 minutes. If the challah
- browns too quickly, loosely tent with foil. Immediately
- transfer to a wire rack; let cool at least 45
- minutes before serving.
- MAKES 1 LARGE LOAF