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 pound 2 pounds
r e g u l a r l a rge
egg(s) room temperature plus 1 2
enough water 80°F/27°C to equal 3/4 cup 1 1/2 cups
o i l 2 T B L 1/4 cup
s u g a r 1 1/2 T B L 2 T B L
s a l t 1 tsp 2 tsp
bread flour 2 cups 4 1/2 cups
a c t i ve dry ye a s t 1 tsp 2 tsp
P ro g r a m 1 0 1 0
G l a ze
egg yolk(s), beaten 1 2
wa t e r 1 T B L 2 T B L
To p p i n g
p o p py seeds 1 tsp 1 1/2 T B L
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