4-Braid Signature Delicious Dish Challah Recipe

Instructions

1. 1

   Divide the dough (half of the Challah Dough Base) into 4 equal parts.

2. 2

   Using a rolling pin, roll out each part into long flat oblong sheets about 15 inches by 8-10 inches. You may need to go back over the sheets a few times, as they will recoil a few times. Now roll the sheets up like a carpet though the width.

3. 3

   Braid the dough (see step 7* for a fun option), see pictogram on page

4. 4

   Place the braid on a parchment-lined cookie sheet and cover with a towel.

5. 5

   At this point you have 2 choices: a) Cover the dough braid with a towel and let it rise until it has doubled in size, about 1-2 hours, and then proceed to Step

6. 6

   Or, b) Place the cookie sheet in the freezer. The night before the day you want to bake it, remove it from the freezer, cover it with a towel and place it in the fridge overnight. The next morning, remove it from the fridge and let it come to room temperature and rise until doubled in size. It will take quite some time, because it MUST be room temperature before baking it. It may or may not have risen in the fridge overnight. It will likely take 2-3 hours to come to room temperature, then 1-2 hours to rise until it is doubled in size. Let rise for 1-2 hours or until double in size.

7. 7

   Preheat the oven to 325˚F.

8. 8

   Brush the challah with egg wash and sprinkle with seeds. I like to sprinkle poppy seeds over every other hump and sesame seeds over the alternating humps. *Another way is in step 3, dip each rope into water and coat each rope in seeds, 2 in sesame and 2 in poppy. Then braid the challah. The seeds will run right thorough the challah and each rope will have a unique look.

9. 9

   Bake the challah for 42-50 minutes or until golden brown. Serves 6-10.