Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, double braided challah bread. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Double Braided Challah Bread is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Double Braided Challah Bread is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook double braided challah bread using 10 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Double Braided Challah Bread:
- Get all purpose flour
- Prepare instant yeast
- Prepare sugar
- Make ready salt
- Get eggs
- Make ready egg white
- Make ready unsalted butter, softened
- Make ready boiling water
- Get room temperature water
- Take poppy or sesame seeds, optional
Steps to make Double Braided Challah Bread:
- In a small bowl, whisk the egg white with 1 tablespoon water, cover and refrigerate until ready to use.
- In a 1 cup measuring cup mix the boiling water and the butter pieces until the butter is melted.
- Add the room temperature water, plus the two whole eggs and egg yolk. Whisk to combine; set aside.
- In the bowl of a stand mixer fitted with a dough hook, combine 3 cups of the flour, sugar, yeast, and salt.
- With the mixer on low, slowly add the butter mixture and mix until the dough comes together.
- Increase mixer speed to medium low and continue kneading for five to eight minutes, or until you have a cohesive, slightly tacky dough that just sticks to the sides of the bowl (if necessary, add up to an extra half cup of flour, one tablespoon at a time, until the desired consistency is reached).
- Transfer the dough to a very lightly oiled bowl, cover and allow to rise until about doubled (1 to 1 1/2 hours). Once doubled, lightly press the dough down to deflate slightly, cover and allow to rise again until doubled (another hour or so).
- After the second rise, transfer the dough to a lightly floured surface. Divide the dough into two pieces, one smaller than the other. The large piece will be 2/3 of the dough, while the small piece will be 1/3.
- Divide each piece of the dough into 3 equal pieces. Set aside the smaller pieces for now. With the larger pieces, roll each piece into a 1-inch rope about 16-inches long. Pinch the top end of the 3 ropes together, then braid normally. To braid the dough, begin by lifting the right piece up and laying it over the middle piece, making the right piece become the middle piece. Now lift the left piece up and lay it over the new middle piece, making the left piece become the middle piece now.
- Repeat until the dough is completely braided. Pinch the ends together, then gently roll them under the end and tuck them in. Repeat this process with the smaller pieces of dough to create another braid that is the same length.
- Gently transfer the large braid onto a baking sheet lined with a Silpat mat or parchment paper, or very lightly greased. Brush a small amount of the egg wash over the top. Gently lay the smaller braid on top of the large braid, centering it as best as you can.
- Cover the bread with a clean, dry towel and allow to rise until the dough is puffy and slightly lighter in color (about 45 minutes).
- Heat the oven to 375°F. Brush the bread with the remaining egg wash. Bake for 30 to 35 minutes, until dark golden brown and the interior temperature reaches 190°F. Transfer to a wire cooling rack and allow to cool completely before serving.
So that’s going to wrap this up with this exceptional food double braided challah bread recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
