Challah Bread

Challah Bread…I had to break this down to 5 cups of flour
To be able to use my food processor…the rest of the ingredients
I winged it..here is the original recipe

Best Challah Bread Recipe - House of Nash Eats

From the original recipe
1 3/4 water
1 ½ tablespoons active dry yeast
½ cup sugar, plus 1 tablespoon extra for proofing the yeast
½ cup vegetable oil
5 large eggs, lightly beaten
1 tablespoon salt
8 to 8½ cups all-purpose flour, plus extra for kneading/dusting
Sesame seeds, for dusting (optional)

Challah bread, my way..
I changed the recipe to using milk in place of water, and included
4 tablespoon’s unsalted butter in the recipe, the rest of the ingredient
amounts I guesstimated.
My Recipe:
5 cups flour
*2 teaspoons kosher salt
1 cup warm milk
1 tablespoon yeast
3 tablespoons melted butter
3 eggs ( beaten) … (plus 1 egg for coating bread)
1/3 plus 2 tablespoons sugar
3 tablespoons vegetable oil

Directions: put the flour and salt in food processor
Spin it a few times to mix it.
In a container put the warm milk, meted butter, yeast,
Sugar, and the three beaten eggs, and the oil and mix it all with a
fork and pour all the liquid into the processor…pulse for about 15 - 20 seconds on and off..

This came together quickly…turn it out on a floured mat and kneed it by hand for a few minutes until it is smooth…place it in an oiled bowl, turning it once to coat it all over…cover with plastic wrap and let it rise until doubled…then punch it down and let it rise again for another 1/2 hour…then divide dough in two equal parts to make two breads…roll 6 ropes and braid them…place them on buttered parchment paper…

Immediately coat bread thoroughly with 1 beaten egg and cover with plastic and let it rise for 1hour…after the hour coat bread again thoroughly with the egg and immediately sprinkle with sesame seeds.

Bake 375° for 30 minutes…it was deliciouso.

Note: if you’re using regular salt - use less