Double Braided Challah Bread

Photo: Arielle

Ingredients

2 large eggs

1 egg white

4 tablespoons melted butter

1/2 cup water at room temp

3 cups flour

2 1/4 teaspoons instant yeast

1/4 cup sugar

1 1/4 teaspoons salt

olive oil

1 teaspoon poppy seeds (optional)

For wash:

1 egg white

1 tablespoon water

Preparation

Start by putting eggs, egg white, water and butter in a stand mixer. Using the paddle attachment, mix the ingredients throughly. Then add flour, sugar, yeast and salt.

Still using paddle, mix together until it become doughy.

Change to the hook attachment and allow it to knead the mixture for about 5 minutes. Place in a lightly oiled bowl and coat. Cover with plastic wrap.

Now you will being the rising steps. Set the bowl on top of the stove and turn the oven on 200 to keep it in a warm environment. Let the dough rise for 1 1/2-2 hours. After this time, deflate by punching and then let rise for an additional 40-60 minutes. The dough will double in size.

While everything is rising lightly beat together egg white and water for the wash. Place in fridge.

Next, place the dough on a floured work space. Lay out the dough and split. One piece will be double the size of the other. Then split the larger loaf in three and begin rolling out into long ropes about 12 inches long each.

Then you will begin braiding the pieces as if you were braiding hair. Tuck each of the ends under and place on baking sheet lined with wax paper. Brush lightly with the egg white wash.

Repeat the process with the smaller loaf making it about 9 inches long. Place on top of the larger loaf and brush with egg white wash. Cover with plastic wrap and allow to rise for 30-45 minutes.

Place the oven rack to the lower-middle. Preheat oven to 375. Brush the dough with the egg white wash and place in the oven for 30-40 minutes.

Allow to cool completely before serving.