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Method
1. Place 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. Transfer braided dough to greased baking sheet; cover and let rise in a warm place for 45 minutes
or until double in size.
3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds and bake at
350°F/190°C for 25 minutes, or until done.
CHALLAH BRAID DOUGH
r e g u l a r l a rge
1 LB 2 LB
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
DOUGH COURSE 1 1 1 1
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 p y seeds 1 tsp 1 1/2 T B L
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