Challah

This egg-rich braid is traditionally served in Jewish households to begin the Sabbath. Try serving for breakfast with fruit preserves or slice thick and use to make superb French toast.

Makes 1 challah.
Water	1/2 cup
Egg(s), room temperature	2
Butter (cut in pieces)/oil	2 tablespoons
Salt	2 teaspoons
Sugar	2 tablespoons
Bread flour	3 cups
RED STAR® Active Dry Yeast	2 1/4 teaspoons
Glaze
Egg, lightly beaten	1
Water	1 tablespoon

Bread Machine Method

Have liquid ingredients at 80 degrees F and all others at room temperature. Place in pan in order listed. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading, making adjustments if necessary. At the end of cycle, remove dough and follow shaping and baking instructions. Have liquid ingredients at 80 degrees F and all others at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select basic cycle and medium/normal crust. Do not use the delay timer. Check after 5 minutes of kneading, making adjustments if necessary.

Mixer Methods

Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Combine water and milk; heat to 120 to 130 degrees F.

Hand-Held Mixer Method - Combine dry mixture, liquid ingredients, and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add eggs; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

Stand Mixer Method - Combine dry mixture, liquid ingredients, and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add eggs; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method

Put dry mixture in processing bowl with steel blade. While motor is running, add butter, eggs, and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.

Rising, Shaping, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9- x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Brush loaf with slightly beaten egg mixed with 1 tablespoon water. Sprinkle with sesame or poppy seeds. Bake in preheated 375 degrees F oven 30 to 40 minutes. Remove from pan; cool.