Challah Bread

 

opulent and lovely without being excessively intricate or tricky is what this challah bread is.

 

3 to 3 1/4 cups (15 to 16 1/4 ounces) all-purpose flour

save some flour to dust your work spaceworkspace

1 envelope instant yeast

1/4 cup sugar

1 1/4 teaspoons salt

3 large eggs, one egg  

egg white for was

4 tablespoons unsalted butter, melted

1/2 cup plus 1 tablespoon water, at room temperature

 

 

 

Inside a medium mixing bowl, combine the flour, yeast, sugar, and salt.

Mix the 2 whole eggs and 1 egg yolk, melted butter, and 1/2 cup of the water in the bowl of a stand mixer fitted with the dough hook until incorporated. Slowly incorporate the flour mixture. Increase the mixer speed to medium and continue to mix until the dough comes together. Knead the dough for about 5 minutes, or until it is smooth and elastic, adding up to 1/4 cup extra flour if it is too moist and sticky. Cover and chill the egg white and the remaining 1 tablespoon of water until ready to use.

 

Form the dough into a smooth ball and set it in a lightly greased ball. Wrap with plastic wrap and set aside for 1 1/2 to 2 hours to double in size. Lightly push down on the dough to deflate it, then cover with plastic wrap and set aside for 40 to 60 minutes to double in size.

Place the dough on a well-floured work surface. Cut the dough into two pieces, each roughly half the size of the other.

Divide the main piece into three equal pieces. Roll each piece into a 16-inch rope. Line up the ropes and squeeze one end together. Braid the rope pieces together, squeezing the other end to secure the braid. Place the braid on a baking sheet coated with parchment paper or silicone mats. Repeat with the remaining three smaller pieces of dough. Wash the main braid with egg wash, then gently arrange the tiny braid on top. Wrap the loaf loosely in plastic wrap and set it for 30 to 45 minutes to rise.

 

 

Next, preheat an oven rack to the lower-middle position and set the temperature to 375°F. Brush the remaining egg wash over the loaf. Cook for 30 to 40 minutes, just until the loaf is golden brown and an instant-read thermometer shows an internal temperature of 190°F. Before actually slicing, allow the loaf to cool fully.