Recipe: Easy Challah (baked in a loaf pan)

EASY CHALLAH
"A beautiful braided loaf that is super simple to shape."



1/2 cup warm water (100 to 110 degrees F)
1 envelope Fleischmann's Active Dry Yeast
1 tablespoon sugar
3 tablespoons butter or margarine, softened
1/2 teaspoon salt
2 to 2 1/2 cups all-purpose flour, divided use
2 eggs
1 egg yolk
1 teaspoon water
Spice Islands Poppy Seed (optional)

Combine yeast, 1/2 cup warm water and sugar in a large mixer bowl. Set aside for 5 to 10 minutes to allow yeast to foam.

Add 1 cup flour, butter and salt and mix at medium speed for 2 minutes using paddle attachment on electric mixer until well blended. Add two eggs and enough remaining flour to make a soft dough. Switch to dough hook and knead on high speed 4 to 6 minutes until dough is smooth and elastic.

Place in large bowl sprayed with nonstick cooking spray. Spray dough with nonstick cooking spray and cover. Let rise in a warm place until doubled in size; about 30 to 45 minutes.

Punch dough down. Remove dough to lightly floured surface; pat dough and shape into an approximate 10x6-inch rectangle. Divide into 3 equal strips by making two cuts with a sharp knife or pizza cutter vertically starting 1 1/2-inches from the top; keeping one end of dough intact. Braid strips and place into a 9x5-inch loaf pan sprayed with nonstick cooking spray. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.

Beat egg yolk with 1 teaspoon water; brush over loaves. Sprinkle with poppy seed, if desired.

Bake in preheated 375 degrees F oven for 25 to 30 minutes or until done. Let cool on wire rack 5 minutes before removing from loaf pan.

Makes 1 loaf
Source: Fleishmann's Yeast, ACH Food Companies, Inc.