I developed this bread for those who
miss their Friday night Challah braids. This recipe has the distinction of
being one of the few bread recipes that one actually can shape. 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. This makes a very large braid or two
regular sized ones.
2 packets active dry yeast
3 c warm water (bath water warm)
2 T plus 1/2
tsp sugar
1 Tbsp salt
1 Stick butter or margarine, at room temp
5 cups
Better Batter Gluten Free Flour
4 large eggs and 1 egg yolk.
2 T
milk
Instructions:
Preheat the oven to 375. Grease a baking sheet, or line it with
parchment paper or a Silicone baking sheet (I like SIL-PAT
brand.)
Dissolve the yeast in the water and set aside. About 5-10
minutes, or until bubbly.
In the bowl of your mixer, combine the sugar,
salt, butter, and one cup of the flour. Beat until a paste forms. Add the yeast
water, then another 2 cups of the flour and beat until smooth. Add the eggs, one
at a time, blending well with each addition.
Turn mixer to high and beat
for 3 minutes. Cover and set in a warm place to rise until doubled (about 30
minutes). Stir down and "pour"/scrape onto a floured work surface -- this dough
will be like a batter at this point (a very thick one).Add JUST enough extra
flour to make a soft dough -- it will feel like a very soft, sticky playdough.
[WARNING: IF YOU ADD TOO MUCH FLOUR THIS WILL BE A BRICK AND DRY!!! (there is no
kneading here)] and split into three parts. Working quickly, "roll" each part
into rope and braid it together (I like to do this on my SIL PAT baking sheet.
You can do it on your baking stone/parchment paper too. The important thing to
know is that you will NOT pick this up when you are done with it.) Tuck the ends
under, cover with a greased plastic wrap and let rise again (about 45 minutes).
In a small dish beat the egg yolk with the milk and if desired 1/4 tsp
sugar and brush on the loaf.
Bake for about 35 minutes or until golden
brown. Cool on a rack (I like to keep it on the parchment paper or silpat when
cooling it, too).
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