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Challah Bread Recipe

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This recipe for Challah Bread is from Michelle's Breads Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2.5lb flour (1.19kg)

.5oz yeast (15g)

1lb water (.51kg)

.5lb egg yolks (12-15eggs) (225g)

4oz vegetable oil (115g)

4 oz sugar (115g)

1 oz salt (20-25g)

1.5oz wheat gluten

Directions:
Directions:
1. Combine flour and yeast and wheat gluten in a bowl and set aside.

2. Add water, egg yolk, oil, sugar, and salt to mixer and mix to combine.

3. Add the flour-yeast mixture. Mix until a dough forms. The dough should be firm and smooth but not sticky. Scrap out onto a surface and knead for 5-10 minutes. The dough should spring back when pressed lightly, or it should pass the windowpane test.

4. Place in lightly greased bowl and let rise until doubled. About 1-2 hours

5. Divide the dough into 3 equal pieces. Then dived each piece into 3 equal pieces. Roll each of the 3 pieces into long snakes and braid. Place on a parchment lined sheet pan.

6. Brush with egg wash then let sit for about 1 hour. Until the dough springs back halfway slowly to the tough but does not collapse.

7. Brush with more egg wash and bake at 350 until dark golden and shine 18-22 minutes. The loaves should sound hallow when thumped on the bottom.

Number Of Servings:
Number Of Servings:
2 Large Loaves (1 Order)

 

 

 

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