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Title: Challah (Braided Egg Bread)
Categories: Breads
Yield: 1 servings

3/4 c + 2 tb milk; heated to
- 115ºF/46ºC
1/4 c + 1 ts sugar
2 ts Active dry yeast
4 tb Unsalted butter; melted,
- more for greasing
2 lg Eggs, lightly beaten
4 c A-P flour
1 1/2 ts Kosher salt
1 Egg yolk
Sesame seeds; garnish

Stir together milk, 1 tsp. sugar, and yeast in a large
bowl; let sit until foamy, 10 minutes. Meanwhile, in a
small bowl, whisk together butter and eggs. Add to yeast
mixture and stir to combine. Add flour, remaining sugar,
and salt and stir with a wooden spoon until a dough
forms. Transfer dough to a lightly floured work surface
and knead until smooth, 6-8 minutes. Transfer to a
lightly greased large bowl and cover with plastic wrap;
let sit until doubled in size, about 1 hour. Uncover,
punch dough down, and re-cover; let sit until slightly
puffed, 30 minutes.

Uncover dough, divide into 4 equal portions, and roll
each into a 16"-long rope. Align dough ropes side by
side, perpendicular to you, and pinch together ends
farthest from you to form one end of loaf. Braid ropes
and pinch ends together to seal. Transfer braided loaf
to a parchment paper-lined baking sheet and cover
loosely with plastic wrap; let proof for 1 hour.

Set oven @ 375ºF/190ºC.

Stir together egg yolk and 1 tbsp. water in a small bowl
and brush all over surface of loaf; sprinkle evenly with
sesame seeds. Bake until loaf is dark golden brown,
30-35 minutes. Transfer to a wire rack and let cool for
30 minutes before serving.
Step-by-step instructions on how to braid challah bread.
https://tinyurl.com/CHALLAH-BRAID

RECIPE FROM: https://www.saveur.com

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