Braided Egg Bread

Name: Braided Egg Bread
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1 loaf (16 pieces).
Ingredients: 3-1/4 to 3-3/4 cups all-purpose flour; 1 tablespoon sugar; 1 package (1/4 ounce) active dry yeast; 3/4 teaspoon salt; 3/4 cup water; 3 tablespoons canola oil; 2 large eggs, room temperature; TOPPING:; 1 large egg; 1 teaspoon water; 1/2 teaspoon poppy seeds

TOTAL TIME: Prep: 30 min. + rising Bake: 25 min. + cooling YIELD: 1 loaf (16 pieces).

For Rosh Hashana, loaves of braided bread—commonly called challah—are baked to symbolize continuity. Since I first made this bread some years ago, it has become a much-requested recipe. —Marlene Jeffery, Holland, MB

Ingredients

3-1/4 to 3-3/4 cups all-purpose flour
1 tablespoon sugar
1 package (1/4 ounce) active dry yeast
3/4 teaspoon salt
3/4 cup water
3 tablespoons canola oil
2 large eggs, room temperature
TOPPING:
1 large egg
1 teaspoon water
1/2 teaspoon poppy seeds

Directions

1. In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into 3 pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under.
4. Divide reserved dough into 3 equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
5. Preheat oven to 375°. In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake until golden brown, 25-30 minutes. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.

Nutrition Facts

1 slice: 134 calories, 4g fat (1g saturated fat), 40mg cholesterol, 123mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 4g protein.