This one’s for you Emily! Hope you and the girls like it.
This Challah is dairy-free, yet every bit as delicious. I ate several grilled cheese sandwiches with avocados when eating up this loaf!
makes one large loaf
2 tsp active dry yeast
2 tsp sugar
1-1/4 cups lukewarm water
4 cups all purpose flour
1 tsp salt
1 egg yolk
poppy seeds (optional)
In mixing bowl stir together yeast, sugar and water. Leave for 5-10 minutes until frothy. Add the flour, salt and beaten eggs to bowl, and knead for 7 minutes. Oil the dough and let rise until doubled in size.
Punch down the dough, turn out onto a floured board and knead by hand for 3 minutes. Divide into 3, 4, or 6 equal pieces and roll into long ropes about 12 inches in length. Work the three pieces together at one end and carefully braid them together.
Place this loaf on a greased baking sheet and let rise about one hour. Brush with the egg yolk mixed with 1 teaspoon of water and sprinkle with poppy seeds, if desired. Bake the loaf for 10 minutes at 400 degrees, then reduce the heat to 375 and bake for 35 minutes more. The top of the bread should be a delicate brown.