Recipe: Challah Bread with Egg Glaze (makes 2 loaves)

CHALLAH BREAD



"Named after an ancient Jewish tradition of remembrance and thanks. The tender white bread, with fluffy crumb and soft crust can have a place on every American dinner table."

5 1/4 to 5 1/2 cups all-purpose flour, divided use
1/4 cup sugar
2 envelopes Fleischmann's RapidRise Yeast
1-1/2 teaspoons salt
1 cup water
1/3 cup butter or margarine
3 eggs, large
1 egg white (reserve yolk for Egg Glaze)
1 teaspoon water (for egg glaze)
Poppy seed, optional

In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt.

Heat 1 cup water and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, egg white, and 1 cup flour. Beat 2 minutes at high speed.

Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half; set aside one half. Divide remaining half into two pieces, one about 2/3 of the dough and the other about 1/3 of the dough. Divide larger piece into 3 equal pieces; roll to 12-inch ropes. Place ropes on greased baking sheet; braid. Pinch ends to seal. Divide remaining piece into 3 equal pieces; roll to 10-inch ropes. Braid. Place small braid on large braid. Pinch ends firmly to seal and secure to large braid. Repeat with remaining dough to make second loaf. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

To make the Egg Glaze, in a small bowl, combine reserved yolk and 1 teaspoon water. Stir to blend.

Brush the loaf with Egg Glaze. Sprinkle with poppy seed, if desired.

Bake at 400 degrees F for 20 minutes or until done. Remove from sheets; cool on wire racks.

Makes 2 Loaves
Source: Fleishmann's Yeast