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Updated: Feb 12, 2021

The first bread I tried was Challah bread. the shape and braid design attracted me first. But after I baked it I became a big fan of this bread. Challah is traditional Jewish egg bread.

Another reason I liked this bread the best, is that you can add many flavors in the lairs of the braid.

Prep: 30 mins Raising Time: 3 hrs

Cook Time: 40 mins Servings: 30 slices (2 braided loaves)

Ingredients :

2  cups lukewarm water (110 degrees F)

2 packets active dry yeast

1/4 cup and 1 tablespoon sugar

4 tablespoons melted butter and 2 tablespoon room temperature soft butter for spreading on the dough

4 eggs and 1 egg for egg wash the bread

2 teaspoon salt

7 cups all-purpose flour

1 tablespoon Fennel seed

1 tablespoon Kalonji (Caraway)

1 tablespoon Kosher Salt for sprinkling over the bread

Methods :

In a bowl take the lukewarm water and add sugar and yeast and keep it aside for 5 minutes.

In a stand mixer or in a big bowl beat 4 eggs

Add melted butter, sugar, and salt to it.

Add yeast mixture to it.

Then add the flour - one cup at a time - beat after each addition.

Make a smooth soft dough.

lightly spread some oil in a bowl and put the dough in it and cover with a bowl a plastic wrap.

And let it rise until double in size for 2 hours. (1st rise)

After 2 hours, punch down the risen dough and take it out on a floured work surface.

Divide the dough into halves and knead each half for five minutes. Make sure you spread enough flour to the surface so it does not stick on the surface.

Divide each half into thirds. Roll each one with a rolling pin and make 1/4 inches thick 3 inches wide 11 to 12 inches long.

Spread some butter on the rolled dough

Sprinkle Kalonji (Fennel seeds in one bread and Kalonji in another bread).

Then roll into a long snake

So make three same length dough snakes.

Then pinch the ends of the three snakes together firmly and braid the rest to the other end.

Pinch the other ends together.

Same way take the other half of the dough and divide it into thirds and make another braid with fennel seeds.

Take a baking sheet and lined it with parchment paper.

Put the braided dough on it and cover it with a plastic wrap.

And let it rise for another hour. (Second rise).

After one hour, beat an egg and add a little bit of water and give an egg wash to the braids with a pastry brush.

Sprinkle some kosher salt over the bread.

Bake them at 350 degrees F for 35 to 40 mins or until golden brown.

Take out the bread from the oven when they are done and let them cool for 30 mins

Then slice the bread and enjoy the freshly baked warm bread with butter or jam.

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