Challah Bread

Challah bread is a rich egg bread, it's not like other bread as it is kosher and braided. It is a Jewish bread that is traditionally eaten with the first course of Sabbath eve. The braids are also to represent the 12 ceremonial loaves kept in the temple of Jeresuliam. Leftover challah is great for french toast, bread pudding, and much much more. Recipe courtesy of Betty Crocker.

Pull Together:

• 4 1/2 to 5 1/2 cups all-purpose flour

• 2 tablespoons sugar

• 1 teaspoon salt

• 2 packages regular active dry yeast

• 1 cup of water

• 1/3 cup butter or margarine

• 4 whole eggs

• 1 egg white

• 1 tablespoon water

• Poppy seeds to top (optional)

Steps To Follow:

1. Grease large bowl and large cookie sheet with shortening; set aside. In another large bowl, stir 2 cups of the flour, the sugar, salt, and yeast until well mixed. In 1-quart saucepan, heat 1 cup water and butter over medium-low heat, stirring frequently, until butter is melted and the mixture is very warm (120°F to 130°F).

2. Add warm liquid and 4 whole eggs to flour mixture. Beat with electric mixer on low speed until moistened; beat on medium speed 3 minutes, scraping bowl frequently. With a spoon, stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.

3. Place dough on a lightly floured surface. Knead in 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; turning dough to grease all sides. Cover bowl loosely with plastic wrap and cloth towel. Let rise in warm place about 35 to 45 minutes or until the dough has doubled in size.

4. Punch down dough several times to remove all air bubbles. Divide dough in half; roll into two 14x6-inch rectangles. Cut each rectangle lengthwise into three 14x2-inch strips. Braid strips together; tuck ends under to seal. Place crosswise on greased cookie sheet. Cover; let rise in a warm place until doubled in size, about 15 to 25 minutes.

5. Heat oven to 400°F. Bake 10 minutes. In a small bowl, mix 1 egg white and 1 tablespoon water until well mixed. Brush over top of loaves; sprinkle with poppy seed. Bake 5 to 10 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet to cooling racks. Cool completely.