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Basic Challah Bread for #BreadBakers

Pavani July 11, 2017 3 Comments


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CHEF AT LARGE

Its time for this months Bread Bakers and our theme for this month is Braided
Breads and is hosted by our lovely and talentedGayathri Kumar of Gayathris Cook Spot.
I knew June and July would be hectic with our impending move, but I didnt want to
miss out on participating in Bread bakers so I baked this Basic Challah bread few
weeks back, but I couldnt nd time to type up the post until last night.
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I picked a very simple 3-strand braided Challah bread because it is very very easy to
make. This recipe is from King Arthur our site Mollys Challah Bread. It is a basic
challah bread recipe and the only changes I made was to add some wholewheat our ?
and use egg replacer powder instead of eggs in the dough.

BLOGGING MARATHON
BREAD BAKERS

FOODGAWKER
GALLERY

I like my breads with beautiful golden crusts and most of my vegan options have not
FOODIE HALT
given me the same results that an egg wash would. So this time I followed the recipe
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and used an egg yolk to brush the bread. But I recently learnt that coconut milk would
give similar results Im going to give that a try next time.
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This challah bread has a beautiful crumb. It is soft and stays that way for a few days at
room temperature. We ate it lightly toasted with some butter and jam. It also makes
an amazing French toast or bread pudding.
Here is the collection of all the beautiful braided breads from our team.

Artisan Herb Bread Braid by Cindys Recipes and Writings


Basic Challah Bread by Cooks Hideout
Braided Bread with Candied Papaya Chunks by Saras Tasty Buds
Braided Garlic Bread by Sizzling Tastebuds

Cook's Hideout
Braided Herbed Breadsticks by Ambrosia
Braided Rum & Raisin Buns by All Thats Left Are The Crumbs
Challah
H O M E BreadAby
B OMayuris
U T M E JikoniR E C I P E I N D E X RECIPES BY CUISINE V E G E TA R I A N G R I L L I
Cherry Cheese Braid by A Day in the Life on the Farm
Chicken Cheese Braided Bread by Snehas Recipe
Nutella Braided Bread by Veenas Vegnation
Orange Saffron Braided Brioche by Food Lust People Love
Scali Bread by Karens Kitchen Stories
Spice and Herb French Braid by The Schizo Chef
Two-Seed Potato Challah by What Smells So Good?
Whole Wheat Challah Bread by Spill the Spices
Whole Wheat Pizza Braid by Herbivore Cucina
Whole Wheat Zopf Bread by I camp in my Kitchen
Winston Knot Bread by Gayathris Cook Spot
Zucchini Yeast Bread by Baking Sense

#BreadBakers is a group of bread loving bakers who get together once a month to
bake bread with a common ingredient or theme. You can see all our of lovely bread by
following our Pinterest board right here. Links are also updated after each event on
the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your
blog URL to foodlustpeoplelove@gmail.com.

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Basic Challah Bread


0

This Basic Challah bread has a beautiful crumb. It is soft and stays that way
for a few days at room temperature. We ate it lightly toasted with some
butter and jam. It also makes an amazing French toast or bread pudding.

Course breads
Cuisine american

Prep Time 25 mins


Cook Time 30 minutes
Passive Time 2.5 hours

Servings 1 loaf

INGREDIENTS

For the Dough:


3 cups all purpose our
~1 cup Wholewheat our
2 tsp Instant Yeast
cup sugar
1 tsp salt
cup Warm Water
2 tbsp
Egg replacer powder whisked in 6tbsp water (or use 2
large eggs)
1/3 cup Oil

For Topping:
1 Large Egg Yolk
tsp Flaked Sea salt
INSTRUCTIONS

1. In a large mixing bowl or the bowl of the stand mixer, combine all the
ingredients for the dough. Mix and knead until a smooth and sticky
dough forms -- this takes about 10~12 minutes or 7~10 minutes in
the machine.

2. Transfer the dough to an oiled bowl, cover and set aside to rise until
doubled in size, 1~2 hours.

3. Line a baking sheet with parchment paper. Pat the dough into a long
3"x12" rectangle. Then cut the dough into 3 long smaller rectangles,
roll them out into 3 long logs.

4. Pinch the 3 logs together at one end and then braid the logs, pinching
them together at the other end. Transfer the loaf t the baking sheet,
cover loosely and let it rise, at room temperature for 30 minutes, until
slightly pu y.

5. Preheat the oven to 375F. Brush the loaf lightly with egg wash and
sprinkle with sea salt. Bake until the loaf is golden brown and the
internal temperature reads 190F -- this takes about 28~30 minutes.

6. Remove the loaf from the oven and cool on a rack before slicing.
Leftovers can be stored at room temperature for 3~4 days or frozen
for longer storage.

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3 thoughts on Basic Challah Bread for


#BreadBakers

1. Namita says:
July 11, 2017 at 4:52 am
Hello Pavani,
Simple is beautiful and so is your challah. Loved the beautiful color and the shine.
I would also love to try out the coconut milk option for brushing. Thanks for
sharing

Reply

2. Wendy says:
July 11, 2017 at 10:31 am
I have never made challah. You have inspired me.

Reply

3. Gayathri Kumar says:


July 11, 2017 at 11:20 am
Challah bread has turned out perfect Pavani. Look at that crust, it is amazing.
And the crumb texture is beautiful..

Reply

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