Challah Bread

Ingredients

Preparation

1. Whisk together 3 cups flour, sugar, yeast, salt and dried fruit and set aside.

 2. Using a stand mixer fitted with a dough hook, mix together whole eggs, egg yolk, ½ cup warm water and butter until combined.

 3. Add flour mixture and kneed at low speed until dough ball forms (about 5 minutes), adding remaining ¼ cup of flour 1 tbsp at a time as needed to prevent dough from sticking.

 4. Whisk egg white with 1 tbsp warm water in a small bowl, cover and refrigerate.

 5. Transfer dough to lightly oiled large bowl, turning dough over to coat with oil.

 6. Cover bowl with plastic wrap and let dough rise in warm place until doubled in size (1 ½ - 2 hours).

 7. Gently press dough to deflate it, cover with plastic and let rise until doubled in size again 40 minutes to 1 hour)

 8. Lightly grease (or line with parchment paper) a large baking sheet and set aside

 9. Transfer dough to lightly floured counter.

 10. Divide dough into 2 pieces, one roughly half the size of the other.

 11. Divide the large piece of dough into 3 pieces and roll each piece into 16 inch long ropes

 12. Braid the 3 pieces together pinching at the top and bottom ends.

 13. Place the braid on the baking sheet

 14. Divide the smaller dough into 3 pieces and roll each piece into 16 inch long ropes.

 15. Braid the 3 pieces together pinching at the top and bottom ends

 16. Place some of the egg wash on the large braid and put the smaller braid on top of the larger braid gently pressing to secure it.

 17. Lightly cover with plastic wrap and let rise by about 1/3 (30 – 40 minutes)

 18. Brush with remaining egg wash and sprinkle with poppy and chia seeds

 19. Bake in 375 F oven for 30 – 40 minutes