French Toast to Follow!


A can of ground cinnamon is shown.As with any good pizza, sandwich, or even bread pudding, a lot rests on the quality of the dough or bread. The same is true for killer French toast. Challah is an easy bread to make and it makes killer French toast. Aside from wanting to perfect my French toast recipe, the real reason I was moved to make this bread was the $5 price tag it had at Whole Foods (aka, Whole Paychecks). While it isn’t exactly traditional using butter, it sure makes a great tasting bread…perfect, I’d say.

Challah Bread

  • 5 teaspoons active dry yeast
  • 1 cup warm water (105° to 115°F)
  • ½ cup sugar
  • 3 eggs, plus 1 egg, beaten, for glaze
  • 5 cups flour, AP
  • 2 teaspoons salt
  • 4 ounces butter, unsalted, at room temperature
  • 1 tablespoon poppy seeds or sesame seeds (optional)
1. In a large bowl, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Using a wooden spoon, stir in the sugar, 3 eggs, 4 1/2 cups of the flour, the salt and butter until the dough comes together in a sticky mass. Turn the dough out onto a lightly floured surface and knead, working in the remaining flour as necessary to keep the dough from being too sticky, until the dough is smooth and elastic, 5 to 7 minutes. Do not be tempted to add too much flour. The dough should stay soft and will become less sticky with kneading.
2. Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours.
3. Line a half-sheet pan with parchment paper. Punch down the dough. Using a plastic pastry scraper, scrape the dough out onto a clean work surface. To make a 3-strand braid, cut the dough into 3 equal pieces with a sharp knife or a bench scraper. Using your palms, and starting in the center and working outward, elongate 1 piece by rolling it gently against the work surface with even pressure until you have formed a rope as long as the prepared pan. Repeat with the remaining 2 pieces. Line the 3 strands up straight so that they are in front of you vertically. Cross the right strand over the middle strand, then cross the left strand over the middle strand. Keep going back and forth, crossing left over right, then right over left, until you reach the ends of the ropes. Pinch them together at the top and at the bottom, and tuck the strands under at the ends.
4. Place the braided loaf on the prepared pan, cover with a dry kitchen towel, and let rise again in a warm, draft-free spot until the loaf doubles in size and is spongy to the touch, 45 to 60 minutes.
5. Position a rack in the middle of an oven and preheat to 350°F.
6. Brush the braid gently with the beaten egg and sprinkle with the seeds, if using. Bake the braid until it is nicely browned and sounds hollow when tapped on the bottom, 30 to 35 minutes. Transfer to a wire rack and let cool completely. Makes 1 large braided loaf.