High-Altitude Challah
Ingredients
- 3 tablespoons white sugar, divided
- 2 (.25 ounce) packages active dry yeast
- ½ cup warm water (110 degrees F/45 degrees C)
- 3 large eggs, divided
- 2 large egg yolks
- ¼ cup milk, or as needed
- ¼ cup butter or margarine, melted
- 1 ½ teaspoons salt
- 3 ½ cups all-purpose flour
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Instructions
- Dissolve ½ teaspoon sugar and yeast in warm water in a measuring cup. Let stand until the yeast dissolves and starts to foam, 5 to 10 minutes.
- Beat 2 eggs in a large bowl. Put egg yolks in a measuring cup; add enough milk to equal ⅓ cup (including yolks). Add yolk mixture to beaten eggs; stir in yeast mixture, butter, salt and remaining 2 tablespoons plus 2 ½ teaspoons sugar. Gradually mix in flour until dough is firm enough to handle.
- Turn dough out onto a floured surface; knead until it does not stick to your hands. You will probably use more flour while kneading. Place dough in a large lightly-oiled bowl and turn to coat. Cover and let rise until doubled in volume, about 1 hour.
- Cut dough into 3 or 4 even portions; roll into long ropes. Braid ropes and tuck ends under. Place loaf on a baking sheet and cover loosely with plastic wrap. Set in a warm place to rise. Bread is ready to bake when your finger leaves an impression in the dough when pressed.
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk remaining 1 egg in a cup with a fork; brush onto loaf. This will give the bread a lovely golden color and delicious crust.
- Bake in the preheated oven until golden and loaf sounds hollow when tapped on the bottom, about 35 minutes. Transfer to a wire rack to cool.
Source
Original recipe: View Original