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High-Altitude Challah
High-Altitude Challah
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Prep Time:
165 minutes
Cook Time:
35 minutes
Total Time:
200 minutes
Colorado-inspired challah, a family favorite that always impresses. Optional seeds for extra flair, but just as delicious without.
Ingredients:
  • 0.5 cup warm water (110 degrees F/45 degrees C)
  • 3 tablespoons white sugar, divided
  • 2 (.25 ounce) packages active dry yeast
  • 2 egg yolks
  • 0.25 cup milk, or as needed
  • 0.25 cup butter or margarine, melted
  • 1.5 teaspoons salt
  • 3.5 cups all-purpose flour
  • 1 egg
Instructions:
  • In a measuring cup, mix warm water, 1/2 teaspoon of sugar, and yeast. Allow it to sit until the yeast dissolves and foams, about 5 to 10 minutes.
  • In a large bowl, whisk 2 eggs. Combine egg yolks in a measuring cup and top up with milk to reach 1/3 cup. Add this mix to the eggs and stir in yeast, butter, salt, and remaining sugar. Slowly blend in flour until dough forms. Knead on a floured surface until smooth and not sticky, using more flour as needed. Transfer dough to an oiled bowl, cover, and allow to double in size for about 1 hour.
  • Divide the dough into 3 or 4 equal portions and shape them into long ropes. Braid the ropes and tuck the ends underneath. Transfer the loaf onto a baking sheet and loosely cover with plastic wrap. Allow it to rise in a warm spot until a gentle poke leaves an indentation in the dough, indicating it's ready to bake.
  • Preheat the oven to 350 degrees F (175 degrees C) and whisk the remaining egg. Brush it onto the loaf for a beautiful golden hue and tasty crust.
  • Bake for about 35 minutes until the loaf is golden and sounds hollow when tapped on the bottom. Then, cool on a wire rack after removing from the baking sheet.

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