Challah

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!

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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:

1. Mix melted butter, warm milk, salt, yeast, and eggs together.

2. Let sit for 5 minutes.

3. Add flour, sugar, and salt.

4. Knead until soft ball forms. You might have to add more flour as you knead.

5. Place in oiled bowl, cover, and let rise for 1 hour.

6. 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.)

7. 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.)

8. Cover and let rise for 1 hour.

9. Beat egg with water for egg wash.

10. Brush loaf with egg wash.

11. Bake for 20 – 30 minutes at 350°F, rotating pan halfway through.