Challah Bread

Challah bread is wonderful Eastern European bread.  Your family will love the buttery yellow color and texture. Challah can be sliced or toasted and makes excellent French toast the next day.  Get your kids involved with making the Challah dough.  The dough is fun to punch down and braid.  This recipe makes 2 loaves so give one away or freeze the second loaf.  This recipe comes from the book Baking With Julia.  The only change I did was adding 1/2 white whole wheat flour (King Arthur's) to the bread instead of using all bread flour.  This will increase the breads fiber content without all the whole wheat flavor of regular wheat flour.

Challah
Makes:  Two braided loaves

2 tablespoons unsalted butter, melted
1 1/2 tablespoons active dry east
1/2 cup warm water (100-110 degrees)
1/3 cup sugar
1 stick (4 oz.) butter, room temperature
1 cup whole milk
1 tablespoon honey
2 1/2 teaspoons salt
4 large eggs
3 1/4 cups bread flour
3 1/4 cups white whole wheat flour (King Arthur's)


Egg Glaze:
1 large egg
1 large egg yolk
1 tablespoon heavy cream or water
2 tablespoons poppy seeds

1.  Brush a large bowl with the 2 tablespoons of melted butter and set aside.
2.  In a small bowl add the yeast, warm water(100-110 degrees) and 1 teaspoon sugar.  Let the mixture sit for 5 minutes or until it has become foamy. If the yeast does not become foamy throw it out and start again.

3.  In a small bowl heat the milk and butter in the microwave until the milk is hot and the butter has melted about 1 minute.  Then add the salt and sugar to the milk.
4.  Place the heated milk mixture into a large bowl or Kitchen Aid mixer with the dough hook attachment.  Add the honey, eggs, yeast mixture and flours to the bowl.  Add the flour 1/2 cup at a time until the dough cleans the sides of the bowl (If the dough is too sticky add a few tablespoons of additional flour.  If the dough is to dry add a few drops of warm water).  If you are kneading the dough by hand place the dough on a floured work surface and knead the dough for 10 minutes.  If using the mixer just allow the dough to come together and knead the dough by machine for 10 minutes.

5.  Place the dough into the buttered bowl and cover it with plastic wrap and allow to rise in a warm place for 1 to 1 1/2 hours or until the dough has doubled (I like to place my dough in the oven with only the oven light on).
6.  Punch the dough down and then recover the dough and allow to rise again for 45 minutes to 1 hour.
7.  Punch the dough down again and place the dough on a floured work surface.  Cut the dough into 6 equal pieces.  Then roll the dough balls out like a rope that is 16 inches long.  Then using 3 dough ropes braid the bread. Pinch the ends together and fold the ends under the bread. Place the braided bread on a parchment lined cookie sheet.  Allow the dough to rise one more time covered for 40 minutes or until it has almost doubled. Pre-heat your oven to 375 degrees.
8.  In a small bowl mix the eggs and cream together.   Using a pastry brush, brush the bread with the egg wash then sprinkle the poppy seeds over the top of the bread.  Bake the bread at 375 degrees for 30 minutes.  The bread should be golden brown and sound hollow inside when you thump them on the bottom.  Allow the bread to cool on a wire rack.
9.  Storing the bread:  You can store the bread in a plastic bag for 2 days or freeze the bread for up to 1 month.  Thaw the bread at room temperature.