Plaited Challah Loaf
An enriched bread that is perfect for a fancier french toast or just as good slice of regular toast with some butter.
- 1 Cup Warm Water
- 2 Tsp Active Dry Yeast
- 4 Cups All-Purpose Flour
- 1/4 Cup Granulated Sugar
- 2 Tsp Salt
- 2 Large Eggs
- 1 Egg Yolk (Save White for Egg Wash)
- ¼ Cup Avocado Oil
Put warm water in your stand mixer bowl. Mix in sugar and yeast. Let sit for 5-10 minutes until foamy. Using dough hook, add the rest of the ingredients and mix together until combined. The dough should be a bit sticky.
Take out of bowl and hand knead for about 6 minutes. You can add a bit more flour so it’s less sticky. After kneading, place in a large greased bowl and cover let rise in a warm place for 2 hours or until the dough doubles in size.
After it rises, cut the dough into 8 equal portions and roll out into 16″ strands. Combine the tops and braid together. Transfer onto baking sheet with parchment paper. Let rise another hour covered in a warm place.
Preheat the oven to 350°F. Mix the egg white with a little bit of water and brush onto loaf. Bake 30-35 minutes or until golden brown. You should be able to knock on the bread and it’ll sound hollow.