How to Bake a 3 Strand Challah Bread Loaf

Challah is yeast-leavened bread used for the Jewish Sabbath. Those who observe this tradition usually make 2 loaves at a time, since no one cooks on the Sabbath. Challah bread is versatile; it can be frozen and re-heated in a microwave. If you want to bake a 3-strand Challah bread loaf that's attractive, use the same method you'd use to braid hair.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 2 packages dry active yeast
• 2 cups warm water or milk
• 1/2 cup sugar
• 1 tsp. salt
• 6 to 7 cups bread flour
• 1/4 cup oil
• 1 egg
• Melted butter

1. Dissolve the yeast in warm, not hot, water and stir in the sugar and the salt. Add 3 cups of the flour and blend, then pour in the oil and egg and mix again. Add the rest of the flour, cover the bowl with a damp towel and let the dough sit in the refrigerator overnight until it doubles in size.
2. Separate the dough in half for 2 loaves. Pull apart the first half into 3 equally sized strips and roll each strip out into a long strand about 14 to 16 inches long.
3. Prepare to braid the strands by rolling them out so the dough is thick in the middle and thin at both ends. Place the ropes side by side and alternate twisting the outside strands with the middle strand--this is where you can use your braiding skills. Press the ends together.
4. Place the first loaf on a greased cookie sheet. Construct the second loaf and place it on the cookie sheet about 6 inches from the first loaf. Cover the tray and let it rise in a warm location until the loaves double in size.
5. Preheat your oven to 375 F while waiting for the Challah bread loaves to rise. Bake both loaves together for 35 minutes. Remove the tray from the oven, brush the tops and sides of both loaves with butter and place them on a rack to cool.