Family Chefmate: Sweet Challah Bread

My daughter use to go to a terrific school in Michigan that taught the children at age two to make Challah bread. My daughter is currently in the 4th grade and we still like to make Challah together. This bread is tasty the first day you make it and then makes delicious sandwich bread or french toast the second and third day. This recipe is in Cooking Light magazine's December's issue. This bread is festive so try making it for your next holiday or special dinner you make for friends or family.

Sweet Challah Bread
Pre-Heat Oven: 375 Degrees
Servings: 12

1 package dry yeast (2 1/4 teaspoons)
1 cup warm water (100 - 110 degrees)
3 tablespoons honey
Dash saffron threads crushed
3 tablespoons butter, melted
1 teaspoon salt
1 large egg
3 cups brad flour (divided)
canola oil
1 teaspoon cornmeal
1 teaspoon water
1 large egg yolk, beaten
1/4 teaspoon poppy seeds

In a small bowl, dissolve the yeast, warm water (100-110 degrees) and honey for 5 minutes. The yeast should start to grow and become foamy. If it does not through it out and start again. Add the egg, saffron threads, salt and melted butter to the yeast mixture. In a large bowl add 2 3/4 cups bread flour and the yeast mixture. Stir by hand or with a dough hook until the dough forms into a ball. Allow the dough to sit for 15 minutes. Turn the dough out onto a floured work surface and knead the dough for 8 minutes. Add the remaining flour 1 tablespoon at a time to prevent the dough from sticking. Place the dough into a oiled large bowl and cover it with plastic wrap. Allow the dough to rise for 40 minutes or until doubled in size in a 85 degree space.

Punch the dough down and then divide the dough into 3 equal pieces. Roll the dough with your hands until you have 3/ 25" rope pieces. Braid the 3 dough ropes together tucking the beginning pieces and end pieces together. Place the Challah rope onto a parchment lined and cornmeal coated cookie sheet. Allow the bread to rise again for 20 minutes or until doubled in size in a 85 degree space. In a small bowl place the egg yolk and 1 teaspoon water and beat together with a fork. Brush the egg wash over the braid and then sprinkle with poppy seeds. Bake in a 375 degree oven for 30 minutes or until golden brown and the Challah sounds hollow when tapped. Cool the Challah bread on a wire rack. Serve warm or room temperature.

Sweet Challah Dough