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CHALLAH BRAID
regular large
egg(s) room temperature plus enough 1 1
water 80°F/27°C to equal 3/4 cup 1 cup + 1 TBL
lemon juice 1 tsp 1 tsp
oil 2 TBL 3 TBL
sugar 1 1/2 TBL 2 TBL
salt 1 tsp 1 1/2 tsp
bread flour 2 cups 3 1/4 cups
active dry yeast 1 tsp 1 1/2 tsp
Glaze:
egg yolk(s), beaten 1 1
water 1 TBL 1 TBL
Topping:
poppy seeds 1 tsp 1 TBL
program 6 6
Method
1. Place dough on a lightly floured surface. Divide into thirds, making 3 (10-inch regular, 13-inch
large) ropes with tapered ends. Pinch ropes together at one end, braid together. Pinch together
at other end and secure braid.
2. Tra n s fer braided dough to greased baking sheet;c over and let rise in a wa rm place 45 minu t e s
or until double in size.
3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds and bake at
375°F/190°C 25 minutes, or until done.
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