Recipes for the Web

Barrington Software Incorporated

Egg Braid/Challah

This thick, double-braided loaf is rich with eggs and saffron.

6 to 6 1/2 cups unbleached bread flour

2 tsp. salt

1 package quick-rise yeast

1 cup water

Large pinch of saffron threads

4 Tbs. (1/2 stick) unsalted butter

4 eggs, at room temperature

1 egg yolk beaten with 1 tsp. water, for glaze

2 tsp. poppyseeds

In a large bowl or the bowl of an electric stand mixer, combine 4 cups of the flour, the salt and

yeast. In a pan over low heat, combine the water, saffron and butter. Heat to warm. Stir the water

mixture into the flour mixture, then beat in the eggs. Gradually stir in enough of the remaining flour

to make a soft dough that holds its shape.

Knead by hand or with a dough hook, adding flour as necessary. Knead by hand until smooth and

elastic, about 10 minutes; knead by hook until the dough is not sticky and pulls cleanly from the

sides of the bowl, 6 to 7 minutes.

Form the dough into a ball and place in a clean, oiled bowl, turning to oil all sides. Cover with

plastic wrap and let rise in a warm place until doubled, 45 to 60 minutes.

Turn out the dough onto a lightly floured work surface and press flat. Cut in half and form each half

into a ball. Let rest for 5 minutes. Roll each ball into a log 9 inches long and 2 1/4 inches in

diameter. Cut one-third off the end of each log. Cut the larger section of 1 log into 3 equal pieces,

then roll each piece into a rope 12 inches long. Braid the ropes. Repeat with the smaller section to

make a thinner braid. Set the small braid on top of the large one. Repeat to form a second loaf.

Place the loaves on a baking sheet. Cover with oiled plastic wrap and let rise until doubled, 30 to

45 minutes.

Preheat an oven to 400ºF.

Uncover the loaves, brush with the glaze and sprinkle with the poppyseeds. Bake until well

browned and the loaves sound hollow when tapped on the bottoms, 35 to 45 minutes. Transfer the

loaves to a wire rack to cool. Makes 2 loaves.

Adapted from Williams-Sonoma Kitchen Library Series, Breads, by Jacqueline Mallorca (Time-Life

Books, 1996).

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