In a mixing bowl, mix the water, yeast, sugar, egg, salt and oil with a whisk or mixer for two minutes. Add the flour, one cup at a time stirring well, until you have a firm, pliable ball. Knead 5 to 10 minutes or until dough is smooth and elastic.
Place in an oiled bowl and flip to oil the top. Cover with plastic wrap and let rise for 1 1/2 to 2 hours until doubled. Punch down and knead another 5 minutes on a floured surface. Divide wough into three pieces and roll into long ropes about 1 1/2 inches in diameter. Braid the three peices together, pinching the ends together.
Place the loaf on an oiled baking sheet and let rise for another 45 minutes. Preheat oven to 350 degrees. Bake 35 to 45 minutes until golden on top. Bruxh with butter or margarine once it has come out of the oven.
Originally Submitted
1/19/2009
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