Challah

Total Time: 3 hrs 35 mins Preparation Time: 20 mins Cook Time: 3 hrs 15 mins

Ingredients

• 5 teaspoons active dry yeast
• 1 cup warm water (105-115 degrees farinheit)
• 1/2 cup sugar
• 3 large eggs
• 1 beaten egg, for glaze
• 5 cups all-purpose flour
• 2 teaspoons salt
• 1/2 cup unsalted butter, room temperature

Recipe

• 1 in large bowl, dissolve yeast in warm water. let stand about 5 minutes, until foamy.
• 2 stir in the sugar, 3 eggs, 4 1/2 cups of flour, salt, and the butter until the dough comes together in a sticky mass.
• 3 turn the dough out onto a lightly floured surface and knead, working in the remaining flour as necessary to keep the dough from being too sticky. knead until the dough is smooth and elastic, about 5-7 minutes.(don't be attempted to add too much flour. the dough should stay soft. it will become less sticky with kneading.).
• 4 form the dough into a ball and place into a lightly oiled bowl. cover the bowl with a damp kitchen towel and let rise in a warm draft free spot for 2 hours.
• 5 line a half sheet pan or rimless baking sheet with parchment paper.
• 6 punch down the dough. using a plastic pastry scraper, scrape the dough out onto a clean work surface.
• 7 cut the dough into 3 equal pieces. using your palms, starting in the center, roll each piece out. form a rope as long as the prepared pan with each piece.
• 8 braid the 3 pieces together.
• 9 pinch the ends together and tuck strands under at each end.
• 10 place the braided loaf on the prepared pan, cover with a dry towel and let rise again,45-60 minutes.
• 11 position a rack in the lower third of over, preheat to 350 degrees.
• 12 brush the braid gently with the eaten egg. bake until nicely browned, about 30-35 minutes.