High-Altitude Challah

This high-altitude challah bread recipe is rich from eggs, butter, and milk. Before baking, sprinkle it with poppy seeds or sesame seeds if you like.

• Preparation Time: 45 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 20 mins
• Calories: 181 Calories

Ingredients

• 2 eggs
• 2 egg yolks
• 2 (.25 ounce) packages active dry yeast
• 3 tablespoons white sugar, divided
• 1.5 teaspoons salt
• 3.5 cups all-purpose flour
• 0.5 cup warm water (110 degrees F/45 degrees C)
• 0.25 cup milk, or as needed
• 0.25 cup butter or margarine, melted

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Cut dough into 3 or 4 even portions; roll into long ropes. Braid ropes and tuck ends under. Place loaf on a baking sheet and cover loosely with plastic wrap. Set in a warm place to rise. Bread is ready to bake when your finger leaves an impression in the dough when pressed.

Step 3

Whisk remaining 1 egg in a cup with a fork; brush onto loaf. This will give the bread a lovely golden color and delicious crust.

Step 4

Bake in the preheated oven until golden and loaf sounds hollow when tapped on the bottom, about 35 minutes. Transfer to a wire rack to cool.

Step 5

Dissolve ½ teaspoon sugar and yeast in warm water in a measuring cup. Let stand until the yeast dissolves and starts to foam, 5 to 10 minutes.

Step 6

Beat 2 eggs in a large bowl. Put egg yolks in a measuring cup; add enough milk to equal ⅓ cup (including yolks). Add yolk mixture to beaten eggs; stir in yeast mixture, butter, salt and remaining 2 tablespoons plus 2 ½ teaspoons sugar. Gradually mix in flour until dough is firm enough to handle.

Step 7

Turn dough out onto a floured surface; knead until it does not stick to your hands. You will probably use more flour while kneading. Place dough in a large lightly-oiled bowl and turn to coat. Cover and let rise until doubled in volume, about 1 hour.