Challah bread (نان گیسو)

Challah bread (نان گیسو)
 1 cup water, 1/4 cup butter, 3.5 cup all purpose flour, 1/4 cup sugar, 3/8 pack yeast, half  tbs salt, 2 eggs

Challah (Persian:نان گیسو) is a  delicious traditional Jewish bread. It is great for breakfast since it is sweet and savory.

  1. Sprinkle yeast over barely warm water in  a large bowl or stand mixer.  Beat in honey, oil, egg, and salt. Add the flour one cup at a time, beating after each addition. until smooth and elastic and no longer sticky. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
  2. Put risen dough out onto floured board. Divide in half.  Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. 
  3. Grease a baking tray and place finished braid on it. Cover with towel and let rise about one hour.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Beat the remaining egg and brush a generous amount over each braid. Sprinkle with sesame seeds if desired.
  6. Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.


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