Challah, 750 g

Ingredients for 15 servings:

• 3 eggs, (2)
• 6 tbsp water, (4 tbsp)
• 1 ½ tbsp butter, (1 tbsp)
• 3 tbsp sugar (2 tbsp)
• 1 ½ tsp salt, (1 tsp)
• 420 g flour, wheat flour (280 g)
• 1 tbsp yeast, dry yeast (2 tsp)
• 1 egg yolk
• 1 tsp water
• 2 tsp poppy seeds, (1 tsp)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the bread maker, the information in brackets after the ingredients = 500g Challah

Add the dough ingredients one after the other to the dough bowl. Start the dough program. Remove the finished dough and knead briefly. Divide the dough into 3 equal portions. Roll each portion into a rope. For 750g, the rope length is approximately 40-45cm, for 500g, approximately 30cm. Braid the dough strands. Pinch the ends together and fold them down. Cover the rope and let it rise in a warm place for 45-60 minutes, until the dough has doubled in size. For the glaze, whisk together the egg yolk and water. Spread a thin layer of this mixture over the rope and then sprinkle with poppy seeds. Bake in a preheated oven at 180°C for 30-35 minutes, until the rope is nicely browned.