Tuesday, September 23, 2008

Anissa's Challah Bread

Paula Dean’s Challah Bread
2 ½ Cups warm water(105 * to 115*), divided
2 Tbls. Yeast
½ C. melted butter
1/3 C. Sugar
3 large eggs
2 teas. Salt
6 ½ to 7 ½ C. Bread Flour

In a small bowl combine ½ C. warm water and 2 tbls yeast and let stand 5 minutes.
In a large mixer bowl combine 2 cups warm water, melted butter, sugar, eggs and salt; beat at low speed until smooth. Beat in yeast mixture. Gradually beat in 5 cups of flour until smooth. Beat in enough of remaining flour to make soft dough. (I used 7 cups total).
On a lightly floured surface turn out dough and knead for approximately 6 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl turning to grease top. Cover and let rise in a warm place for 1 hour or until doubled in size.
Lightly grease 3 (9x5) loaf pans.
Divide dough into 3 equal portions. Divide each portion into 3 more equal portions. Roll each portion into a 14 inch long rope. Pinch 3 ropes together at 1 end to seal, and braid. Repeat with remaining dough. Place braids in prepared pans. Cover and let rise in a warm draft free place for approx. 1 hour.
Preheat oven to 350* Bake for 30 to 35 minutes or until loaf sounds hollow when tapped. Let cool in pans 5 minutes brush baked loafs with butter and finish cooling on wire racks

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