Chef Arthur Gunn
Gunn’s Bakery
The popular light, braided egg bread known as challah or koilech is a symbolic part of many Eastern European special occasions, including the Jewish Sabbath. It also serves well for French toast.
Ingredients
1 tsp white sugar
1/2 cup warm water
1 package dry yeast
1/2 cup vegetable oil
1/2 cup warm water
1/4 cup sugar
2 tsp salt
2 eggs
2 cups white flour
1 egg beaten with 1 tsp water
Poppy or sesame seeds for toppings
Method
- In a large mixing bowl, dissolve 1 tsp sugar in 1/2 cup warm water. Sprinkle yeast on top and let stand for 10 minutes. Stir to dissolve.
- Combine oil, remaining warm water, 1/4 cup sugar, salt, eggs and 2 cups flour until dough is sticky. Cover dough, let rest for 10 minutes.
- Place on floured board and knead 10 minutes, adding remaining flour as needed. Round and place in greased bowl. Cover, let rise in warm place until doubled in size (approximately 1 1/2 – 2 hours). Punch down, cover, let rise again until double in size (approximately 45 minutes).
- Divide dough into 3 equal parts and shape into strands. Place on lightly greased baking sheet and braid. Fasten ends securely. Cover with a damp cloth and let rise again until doubled. Brush with beaten egg yolk and sprinkle with toppings as desired.
- Bake at 400°F for 30 minutes or until golden brown.
Yield 1 braided loaf