Method
1. Place on a lightly floured surface. Divide into thirds, making 3 (10 inch long for regular,
13 inch long for large) ropes with tapered ends. Pinch ropes together at one end, braid
together. Pinch together at other end and secure braid.
2. Transfer braided dough to greased baking sheet; cover and let rise in a warm place for 1 hour
or until double in size.
3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds and bake at
350°F/177°C for 25 minutes, or until done.
CHALLAH BRAID DOUGH
1 lb. 2 lb.
regular large
egg(s) room temperature plus 1 2
enough water 80°F/27°C to equal 3/4 cup 1 1/2 cups
oil 2 TBL 1/4 cup
sugar 1 1/2 TBL 2 TBL
salt 1 tsp 2 tsp
bread flour 2 cups 4 1/2 cups
active dry yeast 1 tsp 2 tsp
Program Dough Dough
Glaze
egg yolk(s), beaten 1 2
water 1 TBL 2 TBL
Topping
poppy seeds 1 tsp 1 1/2 TBL
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