Eight Strand Braided Bread Food

EIGHT-STRAND BRAIDED BREAD

Steps:

• Dissolve 1 tsp of the sugar in the warm water in a large bowl and add the yeast. Stir and let sit until foaming, about 5 to 10 minutes.
• Into the yeast mixture, whisk 2 of the eggs, the oil, the salt, the water and the remaining sugar. Add the flour one cup at a time until the dough comes together in a sticky bunch. Keep adding the flour gradually until dough comes away from sides of the bowl and is soft and a little sticky. You may not need all of the flour.
• Turn the dough onto a work surface and knead until smooth, about 5 to 8 minutes. Shape into a loose ball.
• Place the dough into a lightly-oiled medium bowl, then flip it to coat both sides. Cover with a towel and let rise until doubled in size, about 1 hour to 1 1/2 hours.
• Once risen, gently press down on the dough to knock it back, then cover and let rise for another 45 minutes.
• Divide the dough into eight equal pieces then roll out each piece into a strand about 14 to 16 inches long.
• Lay the strands out on a lightly floured surface, fanning out from one central point at the top. Pinch all the ends together at the top and press down to stick them to the table.
• To braid, number the strands of dough 1 through 8 from left to right. Every time you move a strand it will take the new number of its new position in the row.
• Preliminary move - this move is not repeated: place 8 under 7 and over 1
• Step 1: place 8 over 5
• Step 2: place 2 under 3 and over 8
• Step 3: place 1 over 4
• Step 4: place 7 under 6 and over 1
• Repeats steps 1 through 4 until all the dough is braided then tuck the ends underneath.
• Place the braided dough onto a parchment-lined baking tray, cover with plastic wrap, and leave to rise until doubled again, about an hour.
• Preheat the oven to 375°F.
• Beat the remaining egg with a pinch of salt. When loaf has risen, brush with the egg wash and bake in the oven for 25 to 35 minutes.
• When done, bread will be a deep golden brown and sound hollow when knocked on the base. Cool on a rack before serving.

THREE-STRANDED BRAIDED CHALLAH BREAD

Steps:

• Combine yeast and warm water in large mixing bowl or bowl of stand mixer.
• Let stand until yeast is dissolved, about 5 minutes Add all-purpose flour, 2 large eggs and 2 egg yolks, 3 tbsp vegetable oil, sugar and salt.
• Mix by hand or on low speed until blended.
• Gradually stir in bread flour.
• Knead for about 8 minutes by hand or with dough hook of mixer on medium speed until dough is smooth and elastic and doesn't stick to hands or bowl.
• Transfer to oiled bowl and turn it over once to coat with oil.
• Cover with plastic wrap.
• Let rise in warm place until doubled in volume, about 1-1 1/2 hours.
• Punch dough down, knead briefly, and refrigerate covered until it has again nearly doubled in volume, 4-12 hours.
• To shape the dough: Divide dough into three pieces and weigh to be sure that they are of equal size.
• On an unfloured work surface, roll into balls and let rest, covered loosely with plastic wrap, for ten minutes or so.
• Grease a baking sheet and sprinkle it with cornmeal.
• (You can also bake this on a pizza stone with cornmeal-covered parchment, which is what I do.) Roll each ball into a 13-14 inch-long rope, about 1.
• 5 inches thick and slightly tapered at the ends.
• Dust three dough ropes with rye flour (I just used AP flour) so that they will be more distinctly separated.
• Place the three dough ropes side by side and pinch top ends together.
• Lift left dough rope and place between right and middle ropes.
• Lift right dough rope and place it between left and middle ropes.
• Keep doing this until you reach the ends.
• Tuck both ends of braid underneath loaf and set it on baking sheet.
• Whisk together egg and salt and brush over the top of the loaf.
• Don't skip this step--the egg will give you a shiny, beautifully browned challah loaf!
• Loosely cover braid with lightly oiled plastic wrap.
• Let rise in a warm place until not quite doubled, about 45 minutes.
• Preheat oven to 375 degrees Fahrenheit.
• Brush loaf again with egg wash.
• If desired, sprinkle with poppy seeds or sesame seeds.
• (I prefer poppy seeds.) Bake until crust is golden brown, and bottom of loaf sounds hollow when tapped, about 30-35 minutes.
• Let cool on rack.
• To freeze, allow to cool COMPLETELY and wrap thickly with plastic wrap.
• To thaw, place in 200-250 degree oven until thawed, about 35-40 minutes.