Shay's Rich and Eggy Challah

Shay Butasek, a member of our congregation, gave me this recipe.  Unfortunately, she did not mention the recipe makes enough dough for two loaves! The result? Chazillah!



The monster challah was a little dry - I cooked it too long, thinking it would need the extra time. But it was tasty, nonetheless.  The glaze was beautiful.  And this braid is the prettiest - and easiest - I've tried yet!

 

 

So, here's the recipe:

 

2 packages active dry yeast

1 stick (half a cup) of butter

5 cups flour

1 tsp salt

1/4 C sugar

1 1/4 C very warm water

4 eggs

1 egg yolk blended with 1 tsp. milk

 

1. Combine yeast, 1/2 C flour, salt and sugar together in mixing bowl. Stir. Pour in water and beat until smooth.

 

2. Mix in butter and eggs. Gradually add more flour until you have a soft dough. Knead on a floured board until the dough is smooth and elastic (bounces back when you push it.) Place in greased bowl, turning dough to grease it lightly. over with clean towel and let it rise in a warm place until it is double in size - about 1 1/2 hours.

 

3. Punch dough down. Divide in half. Take one half and divide in four strands. Pinch them together at the top. Then take the strand on the far right, bring it over the next one, under the third and over the fourth. Repeat, always starting on the right, until the braid is complete. Tuck ends under and pinch to seal.

 

4. Cut enough dough off the ends to make 3/4 cup. Roll into three strands as long as your loaf, then braid them into a three-stranded braid. (Pinch them together at the top. Put the rightmost over the middle one. Put the leftmost over the new middle one. Repeat until braid is done.) Lay the three-stranded braid over the large four-stranded braid.

 

5. Repeat steps 3 and 4 with a second loaf.

 

6. Cover loaves with a towel and let rise until doubled.

 

7. Brush with egg yolk mixture and bake at 350 degrees for 35 minutes.

 

8. Eat with butter and honey!