For this recipe, The Urban Vegetarian’s host Desiree Nielsen bakes a traditional Jewish braided bread called Challah, perfect for French toast, croutons, or munching all on its own.
Yield: 1 large loaf
Ingredients:
2 teaspoons (10 ml) active dry or instant yeast
1 cup (240 ml) lukewarm water
1/3 cup (80 ml) honey
¼ cup (60 ml) milk
4 ½ cups (1.08 L) unbleached all-purpose flour
½ cup (120 ml) brown sugar
1 ½ teaspoons (7.5 ml) salt
3 large eggs
1 egg white
3 tablespoons (45 ml) vegetable oil
Vegetable oil, for oiling bowl
1 egg, beaten, for egg wash
½ teaspoon (2.5 ml) water, for egg wash
Coarse salt, for topping
Method:
In a small bowl, combine yeast, lukewarm water , honey, and milk, stirring to agitate. Set aside for a few minutes until frothy.
In the bowl of a stand mixer fitted with a whisk attachment, combine flour, brown sugar, and salt and mix on low speed to combine.
Make a well in the center and add the eggs, egg white, and oil. Change to the dough hook attachment and mix on low speed to combine.
While the motor is still running, pour in the yeast mixture and continue mixing until a dough forms.
Increase the speed slightly and beat until the dough starts to look smooth, about 6-8 minutes. Add more flour if needed.
Lightly dust a clean work surface with flour, turn out the dough and knead by hand for another 2-3 minutes until elastic.
Oil a bowl and place in the dough. Cover with a tea towel and let sit in a warm place until doubled in size, about two hours.
Punch down the dough to get rid of any air bubbles.
Turn the dough out onto a floured work surface and break it into three balls of equal size.
Roll each ball into a thick rope.
Braid the three dough ropes into a long braid. Firmly press together the strands of the braid at each end to secure.
Transfer the braid to a baking sheet lined with parchment paper.
Cover with a damp tea towel and let sit to rise again for another 40-50 minutes, until almost the size of a finished loaf.
Preheat oven to 350 F (175 C).
Crack egg for egg wash into a small bowl. Add water and whisk together.
Brush the bread with the egg wash.
Top with a sprinkling of coarse salt.
Bake in the oven for 30-35 minutes until nicely browned and fully cooked.
Cool for 30 minutes at room temperature before slicing.
Enjoy!