Easy-Braid Challah

americastestkitchen.com

MaryJane Nuskey

subheading: Gather Your Ingredients:

Flour Paste

½ cup water 3 tablespoons bread flour

Dough

1 large egg plus 2 large yolks

¼ cup water

2 tablespoons vegetable oil

2 ¾ cups (15⅛ ounces/429 grams) bread flour

1 ¼ teaspoons instant or rapid-rise yeast

¼ cup (1¾ ounces/50 grams) sugar

1 teaspoon table salt

Vegetable oil spray

Egg Wash

1 large egg

Pinch table salt

1 tablespoon sesame seeds or poppy seeds (optional)

View Nutritional Information

subheading: Key Equipment:

The Best Rimmed Baking Sheets

All-Purpose Whisks

Stand Mixers (Inexpensive)

subheading: Before You Begin:

* We strongly recommend weighing the flour for this recipe. This dough will be firmer and drier than most bread doughs, which makes it easy to braid. Some friction is necessary for rolling and braiding the ropes, so resist the urge to dust your counter with flour. If your counter is too narrow to stretch the ropes, slightly bend the pieces at the 12 o'clock and 6 o'clock positions. Bake this loaf on two nested baking sheets to keep the bottom of the loaf from getting too dark. note: We strongly recommend weighing the flour for this recipe. This dough will be firmer and drier than most bread doughs, which makes it easy to braid. Some friction is necessary for rolling and braiding the ropes, so resist the urge to dust your counter with flour. If your counter is too narrow to stretch the ropes, slightly bend the pieces at the 12 o'clock and 6 o'clock positions. Bake this loaf on two nested baking sheets to keep the bottom of the loaf from getting too dark.

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