This Basic Challah bread has a beautiful crumb. It is soft and stays that way for a few days at room temperature. We ate it lightly toasted with some butter and jam. It also makes an amazing French toast or bread pudding.
2tbspEgg replacer powder whisked in 6tbsp water (or use 2 large eggs)
1Large Egg Yolk
¼tspFlaked Sea salt
In a large mixing bowl or the bowl of the stand mixer, combine all the ingredients for the dough. Mix and knead until a smooth and sticky dough forms — this takes about 10~12 minutes or 7~10 minutes in the machine.
Transfer the dough to an oiled bowl, cover and set aside to rise until doubled in size, 1½~2 hours.
Line a baking sheet with parchment paper. Pat the dough into a long 3″x12″ rectangle. Then cut the dough into 3 long smaller rectangles, roll them out into 3 long logs.
Pinch the 3 logs together at one end and then braid the logs, pinching them together at the other end. Transfer the loaf t the baking sheet, cover loosely and let it rise, at room temperature for 30 minutes, until slightly puffy.
Preheat the oven to 375°F. Brush the loaf lightly with egg wash and sprinkle with sea salt. Bake until the loaf is golden brown and the internal temperature reads 190°F — this takes about 28~30 minutes.
Remove the loaf from the oven and cool on a rack before slicing. Leftovers can be stored at room temperature for 3~4 days or frozen for longer storage.