Challah Bread (braided egg bread)

Challah Bread (braided egg bread)

Ingredients:
1 pkg. Active dry yeast
1 1/4 cups warm water
1 tsp salt
1/4 cup sugar
1/4 cup oil
2 eggs slightly beaten
2-3 drops yellow food coloring (optional)
5-5½ cups all purpose flour (un-sifted)
1 egg yolk beaten with 1 tbsp cool water

Directions
In a large bowl, dissolve yeast in warm water. Sir in salt, sugar, oil eggs and food coloring. Gradually beat in about 4½ cups flour to make a stiff dough. Turn dough out onto floured board and knead until smooth
(5-20 minutes) adding more flour as needed to prevent sticking.
Turn dough over in greased bowl; cover and let rise in warm place until doubled (1½ hours) Punch dough down; knead briefly on floured surface.

Braiding:
Divide dough in half. Split each half into three long strands. Pinch the tops of all three strands together and braid. Place braided bread into a loaf pan and let rise. When doubled, use your fingers to spread the egg yolk mixture evenly over the braid for a shiny finish.

Bake at 350 °F for 30-35 minutes. Bread is done when it sounds hollow when tapped. Remove from pan and let cool.
Makes 2 loaves.

Submitted by Jocelle Burdett