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Challah is one of my favorite breads. A few weeks ago I was reading a story with my students and it had a Challah recipe in it. It had been years since I made this beautiful braided bread, and my old recipe was nowhere to be found. So of course I used the one from the story and modified as I went.

Holla for Challah

Holla for Challah

6 1/2 tsp. dry yeast, 2 teaspoons fresh ground sea salt, 4 eggs, 6 Tbsp. butter, hot water, 7 c. flour, 1/2 c. sugar, 2 egg yolks. poppy seeds, sesame seeds

In a large bowl, mix together 1 c. flour, salt, sugar and yeast. Place butter in a large measuring cup and add hot water until contents reach 2 cup mark. Pour water, butter and eggs into bowl. Slowly stir in remaining flour. Knead dough on a floured surface for 10 minutes. Place dough in an oiled bowl and cover with a moist towel. Place bowl somewhere warm (I give mine a hot water bath). Let rise for an hour or until doubled in size. Punch dough down and briefly knead. Divide dough into 4 equal parts. Cut each part into 6 pieces. Roll 6 pieces into long ropes. Pinch together strands at top and weave the stands together. Starting with the strand on the right, cross over two, under one, over two. Repeat with the new strand on the right. Place on pan and repeat with remaining loaves. Beat egg yolks and 2 tsp. cold water and brush on tops of loaves. Sprinkle loaves with poppy seeds and sesame seeds (I make two without, 1 with poppy and 1 with sesame). Let loaves rise in warm area for 45 minutes. Bake at 375°F for 30 minutes. Enjoy your delicious warm Challah!

Four yeasty loaves of bread later, I’m in heaven!

What is your favorite type of bread?