Fustini's Oils and Vinegars
Challah Bread

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Challah Bread

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Challah Bread


Submitted by Nanci Jenkins, Fustini's Ann Arbor

Ingredients

Glaze
  • 1 egg
  • 1/8 teaspoon salt
  • 2 teaspoons sesame seeds

Directions

Step 1. 

Stir together 1 teaspoon sugar, yeast and warm water.  Allow yeast to bloom, about 5-10 minutes until foamy.

Using a mixer, combine flour, salt and remaining sugar until just combined.


Step 2. 

Combine milk, oil and egg with yeast mixture in a mixture and with the blades, running, pour a steady stream of liquid.  Mix until dough forms a ball and cleans the side of the bowl.  Remove to a large bowl greased with additional olive oil.  Cover tightly with plastic wrap.  Let rise in a warm place until doubled, about 1 -1/2 hours.


Step 3. 

Punch dough down again and place on a lightly floured surface.  Form into a loaf or if braiding, divide the dough into 3 equal pieces for each loaf.  Use your ahds to roll each piece into a cylinder, about 1 - 1/2" x 15" long.  Place the rolls side by side on an oiled baking sheet and braid loosely from one end, taking care not to stretch dough.  Gently pull and taper each end to a point.  Pinch the 3 strands and tuck under the loaf.


Step 4. 

Cover with oiled plastic wrap and let rise until doubled about 45 minutes.  Preheat oven to 375 degrees.  Beat egg with salt and brush mixture on braid.  Evenly sprinkle on sesame seeds.  Bake in the lower third of the oven for 20 minutes; lower temperature to 350 degrees and bake for 10 minutes more, until loaf is browned and sound s hollow when tapped.




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