Challah bread(five braided)

Challah is a special  Jewish braided bread  eaten on sabath or holidays!
I like making Challah bread because of the braiding and its sweet and wonderful taste.
Braiding is liking making plaits and it starts from 2 strands to 12.
It is interesting as well as challenging for me.
It is not easy,but with time and practice it can be done.The more we practice the better it shapes and bakes.
Hope to make more of Challah bread:)

Ingredients:
All purpose flour-3 cups,
Dried yeast-1 packet,
Milk-3/4 cup-warm,
Sugar-1/4 cup,
Egg-2-beaten,
Butter-4 tbsp-melted,
Salt-1/4 tsp,
Egg-1- for egg wash,
Sesame seeds- few tbsp to sprinkle on top of unbaked challah bread.

Method:
Warm milk to luke warm and add 1 packet of dried yeast.
Add 1 tsp of sugar from the 1/4 cup.

Mix and leave it for 5 to 10 minutes to foam up.

Sieve flour and add 1/4 tsp of salt and rest of the 1/4 cup sugar.

Mix with a whisk and keep aside.
When the yeast is activated and foam forms on the top,add 4 tbsp of melted butter and 2 beaten eggs.

Mix with a spoon.

Pour the yeast mixture in your mixer bowl.

Attach the dough hook attachment to the beater.
Add the flour mixture and run the beater for 4 to 5 minutes in high speed.

The dough will form a ball and will start leaving the sides.

Take out the dough on the counter sprinkled with little flour.
Knead the dough for few minutes to smooth the top surface.

Place the dough in a greased bowl,tossing all the sides with oil(grease the bowl with olive oil).

Cover with a towel and place it in a warm place(oven or microwave).
Let it rise for 1 to 1 and 1/2 hour to double in size.

Once the dough has risen,take out the dough on a lightly floured counter.

Make the dough in a rectangle log shape without deflating the dough.
Cut the dough into 5 equal size with a broad knife.

Stretch each size into long strands approx 6 inches,tapering the ends.

Place all the strands horizontally,placing them a little apart.

Press and pinch the top end together of all the five strands.

Keep the left two strands (1 and 2) on one side and three strands(3,4 and 5) on the right side.
Take the 5th strand (extreme top right side)over 3 and 4th strand and place it next to the 2nd strand in the center.Now take the extreme right side 1st strand,over second 2nd and 5th strand and place it next to 3rd strand in the center.

Like wise you just have to place both the extreme right side and left side strands in the center and keep braiding till you reach the end.

Pinch together the ends and tuck inside.

Likewise tuck the top end inside too.

 With both hands compress the braided loaf from all sides to make it more compact.

Put butter paper on your baking sheet tray.
Grease the butter paper with oil or butter.
Place the unbaked bread on a greased butter paper.

Brush the unbaked bread with egg wash.

Place the tray in a warm place to rise double in size( 1/2 hour to 1 hr depending on the weather)
Cover with a oiled  plastic sheet as the loaf is coated with egg.
Pre heat oven to 190 C or 375 F
Once the loaf has doubled in size,brush with egg wash and sprinkle with sesame seeds.

Bake for 30 to 35 minutes or until the top is brown.
Take out from oven.

To check if the loaf has baked or not,turn the loaf and tap the bottom and it should sound hollow.
Brush the loaf with butter.

Remove the butter paper and leave it to cool on the wire rack.

Wrap with a plastic,once the bread has cooled.
Challah bread can be stored for 10 days.
Cut thick slices and enjoy the challah bread toasted or plain in your breakfast meal!