When I was in middle school, we got a bread machine. We'd put the ingredients in and BAM! 3 hours later you'd have a loaf of bread and all you had to do was throw some things in there. We loved experimenting with it!
One day I came across this bread machine recipe for Challah (pronounced Hallah, like Hallelujah this bread is so good!) It is a Jewish bread that is fluffy and has a bit a sweetness to it! Perfect for cleaning all the leftover juices off the plate.
We LOVED it!
However, I didn't want to rely on the bread machine and I actually enjoyed making bread with my own hands. So I modified it and reworked it a bit so anyone can make it and it still tastes just as good, if not better!
CHALLAH
INGREDIENTS:
3 Tbsp melted Butter
3/4 cup warm Milk
11/2 tsp Salt
11/2 tsp Yeast
2 Eggs
3 cups Flour
1/4 cup Sugar (add 1/4 cup more for a sweeter bread)
EGG WASH:
1 Egg
1 Tbsp Water
INSTRUCTIONS:
Mix melted butter, warm milk, salt, yeast, and eggs together.
Let sit for 5 minutes.
Add flour, sugar, and salt.
Knead until soft ball forms. You might have to add more flour as you knead.
Place in oiled bowl, cover, and let rise for 1 hour.
Turn out onto work surface and divide into 3. Roll each piece into a rope about 20 inches long. (If you want a fatter loaf, roll shorter ropes.)
Shape into a braided loaf. (I like to start braiding from the middle and finish one side, then braid from the other side and finish that end.)
Cover and let rise for 1 hour.
Beat egg with water for egg wash.
Brush loaf with egg wash.
Bake for 20 – 30 minutes at 350°F, rotating pan halfway through.