BRAIDED CHALLAH BREAD RECIPES

Steps:

• Mix 1 1/4 cups of the flour, the yeast, sugar, and salt in large bowl.
• Heat water and 1 tablespoon oil until very warm (120 to 130).
• Add water mixture to flour mixture.
• Beat with electric mixer on low speed 1 minute, scraping bowl frequently.
• Beat on medium speed 1 minute, scraping bowl frequently.
• Beat in 1 egg until smooth.
• Stir in enough remaining flour to make dough easy to handle.
• Turn dough onto lightly floured surface.
• Knead about 5 minutes or until smooth and elastic.
• Place in greased bowl and turn greased side up.
• Cover and let rise in warm place 1 1/2 to 2 hours or until double.
• Dough is ready if indentation remains when touched.
• Lightly grease cookie sheet with shortening.
• Punch down dough and divide into 3 equal parts.
• Roll each part into a rope, 14 inches long.
• Place ropes close together on cookie sheet.
• Braid ropes gently and loosely--do not stretch.
• Fasten ends and tuck ends under braid securely.
• Brush with oil.
• Cover and let rise in warm place 40 to 50 minutes or until double.
• Heat oven to 375.
• Mix egg yolk and 2 tablespoons water and brush over braid. Sprinkle with poppy seed.
• Bake 25 to 30 minutes or until golden brown.
• Check bread at 15 minutes and tent with aluminum foil if it seems to be browning too quickly.
• Remove from cookie sheet to wire rack and cool.

Steps:

• In a small bowl or measuring cup, combine lukewarm water, yeast, and 1 teaspoon sugar. Let sit until foamy, about 5 minutes. 
• In the bowl of a stand mixer fitted with the dough hook, add flour, remaining ⅓ cup sugar, and salt and whisk to combine. Add yeast mixture, oil, and eggs and mix on medium speed until a smooth dough is formed and pulls away from the side of the bowl, about 10 to 15 minutes. Dough will still be slightly sticky. 
• Place dough  into a greased bowl and let rise, covered, until doubled, 1 ½ to 2 hours. 
• Line a large baking sheet with parchment paper. On a lightly floured surface, remove dough and and divide into 3 equal pieces. Roll each piece into a 20” long rope, about 1” wide. Place ropes onto prepared baking sheet and pinch tops together and tuck under. Wet your hands lightly to help pinch together, if necessary. 
• Braid dough into one long rope. Pinch bottom ends together and tuck under braid. Cover with a kitchen towel and let rise until an indention remains after poking the dough and almost doubled, about 1 hour. 
• Preheat oven to 350°. Beat egg, water, and sugar together and brush over risen dough. Sprinkle with poppy seeds or sesame seeds, if desired. 
• Bake until bread is golden, 25 minutes. Let cool to room temperature before slicing.