Braided in the traditional style and baked with the sweetness of new Domino® Golden Sugar, this challah recipe serves up a loaf of crusty, chewy goodness.
- 1/3 cup hot (120 F.) water 1/3 cup hot (120 F.) water
- 3 tablespoons unsalted butter, softened 3 tablespoons unsalted butter, softened
- Domino® Golden Sugar 1/4 cup 1/4 cup Domino® Golden Sugar
- 1 packet (1/4 ounce) Dry Active Yeast 1 packet (1/4 ounce) Dry Active Yeast
- 1 egg 1 egg
- 3/4 teaspoon salt 3/4 teaspoon salt
- 2 ½ cups all-purpose flour, plus more for shaping 2 ½ cups all-purpose flour, plus more for shaping
- 1 egg yolk 1 egg yolk
- 1 teaspoon water 1 teaspoon water
Line a 12 X 15-inch baking sheet pan with parchment.
In stand mixer bowl stir together hot water with butter and Domino Golden sugar until butter melts and sugar dissolves. When the temperature of the mixture reaches 110 F., stir in yeast and let yeast bloom for 2 minutes.
In a separate small bowl, beat egg until frothy; then, whisk into yeast mixture with the salt and 1 cup flour to make a batter. Stir in 1 more cup flour until batter forms a soft dough. Use the dough hook attachment to knead dough for 5-7 minutes, adding flour until the dough pulls away from the sides of the bowl and is no longer sticky, but not dry.
Place dough in a well-oiled bowl, cover with oiled plastic wrap or parchment and a warm tea towel and let rise 1-1 ½ hours.
Turn dough out onto a lightly floured cutting board. Cut dough into 3 even pieces; then roll each piece into a 12-inch long rope. Place the pieces next to each other along the length of the prepared sheet pan; then braid the pieces, tucking and pinching the ends under the loaf.
Loosely cover the braided dough with a well-oiled piece of plastic or parchment and let rise 45 minutes.
Preheat oven to 350 F. and let the dough continue to rise while the oven is heating, for a total of 1hour rising time.
In a small bowl, whisk egg yolk and water together. Brush loaf thoroughly with egg wash. Bake bread for about 25 minutes, depending on the thickness of the loaf. Bread should sound hollow when tapped and the internal temperature should reach a minimum of 200 F.
The “hot” water should be hot to the touch but not scalding. It should be 100 F - 110 F. after the sugar dissolves and butter melts, before adding the yeast and salt.
The density of the Challah dough will keep it from doubling in size during rising, as is customary with bread-making. It will rise during baking.