3 Strands Braided Challah Bread

Challah bread doesnt need any introduction if you love egg loaded breads. Challah breads are well known in Jewish cuisine,this bread can go for upto 12 strands, i have already prepared this 6 strands Braided Challah Bread,this 4 strands Braided challah bread and 5 strands Challah bread, obviously i want to make three strands braided challah bread. Actually my kids just love challah bread topped with black poppy seeds with nutella spread.The name challah is derived from the Hebrew word used for portion in the Biblical commandment of the first of the dough that one should give unto the Lord a portion for a gift throughout their generations. Needless to say challah bread is a Jewish sabbath-Holiday bread.

This sweet eggy bread is prepared with oil and honey but not with butter. Eventhough butter is not used in this beautiful challah bread, this bread will be rich in texture and highly spongy as much as like French Brioche.This bread makes an excellent accompaniment to serve along with meats in a lunch or dinner table. This challah bread is going to be part of this month's blogging marathon as am running Mega marathon during this whole month of April with baking as theme.

5cups Bread flour
1/3cup Honey
1+ 1/4cups Luke warm water
2+ 1/4 tsp Active dry yeast
1+ 1/2 tsp Salt
2/3cup Olive oil
2 eggs
1/4 cup Milk
Black poppyseeds

Egg wash:
1no Egg yolk
1tbsp Water

Dissolve the honey in the water in a large mixing bowl, and stir in the yeast. Keep the mixture aside until the yeast turns foamy.

Stir in the salt, 2/3 cup of olive oil, and beaten eggs. Add the flour 1 cup at a time until the dough is slightly tacky, but not sticky wet.

Turn it out onto a floured surface, and knead until smooth and elastic, about 10 minutes.

Lightly oil a bowl, place the dough in the bowl, turn the dough over a few times to oil the surface, then let rise until doubled in a warm or for an hour.

To make the loaves, punch down the dough, and cut it into 2 equal-sized pieces. Cut the first piece into 3 equal parts.

Set the second piece aside under a cloth to prevent drying out while you braid the first loaf.

Now roll them as 3 medium sized ropes.Line them side by side, pinch the pieces together at one end and start braiding.

Transfer it to the baking sheet lined over a baking tray, let it sit again in a warm place for an hour.

Meanwhile mix the egg yolk and water for egg wash.

Preheat the oven to 350F.

Brush generously the rised braided bread with the egg wash,sprinkle the black poppy seeds generously, keep aside for half an hour..

Bake the bread for 40-45minutes or until the crust turns golden brown.

Transfer to a wire rack and cool completely before slicing.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51
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