If you have leftovers, our Challah Braid slices make the best French toast.
Makes 18 servings (1½ pound loaf)
3 tablespoons granulated sugar, divided
1 package active dry yeast
¼ cup warm water (105 - 115°F)
3 ¼ cups unbleached, all-purpose flour
1½ teaspoons table salt
½ cup cold water
⅓ cup unsalted butter, melted
1 large egg
Egg glaze (1 large egg and 1 tablespoon water)
Vegetable oil cooking spray
Calories 119 (29% from fat) - carb. 18g - pro. 3g - fat 4g - sat. fat 2g - chol. 32mg - sod. 202mg - calc. 4mg - fiber 0g
In a 2-cup liquid measure, dissolve 2 teaspoons sugar and yeast in warm water. Let stand until foamy, about 5 minutes.
Insert the dough blade in the work bowl and add flour, remaining sugar and salt. Pulse to combine, about 2 to 3 times.
Add cold water, melted butter and egg to yeast mixture. With machine running, add liquid through small feed tube in a steady stream as fast as the flour absorbs it. Once dough forms a ball continue processing for 45 seconds to knead dough. Place dough in a floured plastic food storage bag and seal. Let rise in a warm place until doubled in size, about 1 to 1½ hours.
Place dough on a lightly floured surface and punch down. Divide dough into 3 equal pieces. Use your hands to roll each piece into a cylinder about 1½ x 14-inch. Place the cylinders side by side on a baking sheet coated with vegetable oil cooking spray. Braid loosely from one end. Gently pull and taper each end to a point, then pinch and tuck under loaf. Cover with plastic wrap coated with vegetable oil cooking spray and let rise until doubled in size, about 45 minutes. Preheat oven to 375°F 15 minutes before baking.
Prepare egg glaze by combining egg with water; brush over braid. Bake in lower third of preheated oven for 20 minutes. Lower temperature to 350°F. and bake until loaf is browned and sounds hollow when tapped, about 10 minutes. Cool on wire rack.