5 Ways to Braid Challah Bread (and a

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 kg Bread flour
  • 20 g Salt
  • 100 g Sugar
  • 20 g Yeast, dry

• Oils & Vinegars

  • 80 g Canola oil

• Liquids

  • 2 1/2 cups Water

Found on ladyleeshome.com

Ingredients

• 1 kg Bread Flour (7 Cups)
• 20 g Dry Yeast (1 1/4 Tablespoon)
• 2 Large Eggs
• 80 g Canola Oil (1/2 Cup)
• 20 g Salt (3 Teaspoons)
• 100 g Sugar (3/4 Cup)
• Approximately 2 1/2 Cups of Water

Directions

• Sift flour into a large bowl.
• Add the rest of the ingredients except the water.
• Stir.
• Start adding the water a little bit at a time while working the ingredients into dough.
• Transfer the ball of dough to a floured work surface and kneed for 8-10 minutes.
• Set the dough back in the bowl, cover with a plastic bag and a kitchen towel and set aside to rise for 40 minutes.
• Uncover, transfer the dough to a work surface and flatten.
• Divide the dough, braid as you wish and place on a baking sheet.
• Brush with egg and sprinkle with sesame.
• Set aside, uncovered, to rise about 35 minutes.
• Heat oven to 375F, place the loaves in the oven and reduce the temperature to 350F.
• Bake 30-50 minutes depending on the size of the loaves.