This challah bread is super easy to make
(it's a batter bread) and delicious. For those who don't know, Challah is an
egg bread, very similar to brioche bread, but a bit denser. It stays very
moist, for days, and is great for dunking in soups or using in bread puddings
and other applications where a sturdy structure is called for. Challah is also
very sweet, so take this into consideration when deciding whether to serve it.
1 Tbsp yeast
3/4 c warm water
1 Tbsp plus 1 tsp sugar
3/4 tsp
salt
1/2 stick butter, melted
1 1/2 c Better Batter Gluten Free Flour
3
large eggs
1 Tbsp milk
Instructions:
Preheat oven to 375 degrees. Grease an 8x4 inch
loaf pan.
Proof the yeast in the warm water, with 1 tsp of the sugar, about 5
minutes.
Add the rest of the sugar, the salt, butter, and eggs, and beat
until mixed. Add the flour mix and beat on high speed for three minutes.
Pour into a greased loaf pan and let rise (about 45 minutes). Brush with
milk.
Bake for about 45 minutes, or until the top is golden brown and a
knife inserted in the center comes out clean.
Leave a comment