Samotsaring Luto (youtube channel)


CA generous sprinkling of seeds,such as poppy or sesame seeds adds another layer of flavor to the already delectable challah.

2 packages active dry yeast

1/2 cup lukewarm water (about 110°)

1/2  cup sugar,plus a pinch

1 stick unsalted butter,thinly sliced,plus 2 tbsp melted

1 cup warm milk

2 tbsp honey

2 1/2 tsp salt

4 extra-large eggs, at room temperature,plus 1 extra-large egg beaten and 1 tbsp water for glazing

about 6 1/2 to 7 cups bread flour

cornmeal,for dusting




C1In a small bowl,dissolve the yeast in the lukewarm water with the pinch of sugar and let stand until creamy and starting to bubble.



C2In a medium saucepan,combine the sliced butter and the milk. Warm over low heat just until the butter melts.Stir in the remaining sugar and the honey and salt.






Pour the milk mixture into a large bowl and stir in the dissolved yeast and the 4 eggs.



Stir in just enough of the flour,1/2 cup at a time, to form a dense dough that doesn’t stick to the side of the bowl.




Turn the dough out onto a lightly floured surface and knead until smooth and elastic,adding only as much flour as necessary to keep the dough from sticking.transfer the dough to the buttered bowl and brush the top with the remaining 1/2 tbsp of melted butter. Cover the bowl with plastic wrap and a kitchen towel and let rise in a warm,dreaft free spot until doubled in bulk,about 2 hours..

Punch down the dough, then cover and let rise  until doubled in bulk again, about 1 1/4 hours.










Line rimmed baking sheets with parchment paper and sprinkle the paper with cornmeal. On a lightly floured work surface,divide the dough in half  if you want large  challah bread . Cover one half with plastic wrap and divide the other half into 6 equal pieces. Using lightly floured hands,roll each piece into 10-inch long rope .Braiding challah is a little bit tricky. Challah braiding link..




Preheat the oven to 350°. Brush the loaves with the egg glaze. Let stand uncovered for 10 minutes,the brush gain with the glaze. Sprinkle the seeds. Bake the loaves  35 to 45 minutes,or until they are golden,feel right when lifted and sound hollow when tapped on the bottom. Transfer to a rack and let cool thoroughly before slicing.

2 thoughts on “BRAIDED CHALLAH

  1. hi hazel..sorry for late reply.. im just a little bit busy right now.I will post your requested recipe next weekend..thanks..

  2. hi there.. I love all of the recipe you posted. im just wondering if you could also post the recipe of MONAY.. Thank you and More Blessing for you..

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