Cranberry Challah Bread

 

Cranberry Challah Bread                                        yield: 1 loaf

From: https://www.seriouseats.com/cranberry-challah-bread-recipe

Active:20 mins               Total:3 hrs 30 mins

 

Ingredients

1 1/4-ounce (7 gram) package active dry yeast (2 ¼ teaspoon)

·         1/4 cup plus 3 teaspoons sugar, divided

1/4 cup vegetable oil

·         3 eggs, divided

·         1 1/2 teaspoons kosher salt

·         4 cups all-purpose flour

·         1/4 cup dried cranberries

 

Directions

1. In a small bowl, combine yeast with 1 cup warm water and 2 teaspoons sugar; let stand 5 minutes until bubbling.
2. In the bowl of a stand mixer, whisk together vegetable oil, 2 eggs, salt, and remaining sugar. Add in yeast mixture. Add flour and stir until just comes together. Attach dough hook and knead dough on medium speed until shiny and elastic, about 10 minutes. Transfer dough to a large oiled bowl and cover with a dish towel. Let dough rise in a warm place until doubled in volume, about 1 hour.
3. Punch down dough and let rest for another 1/2 hour.
4. Knead in cranberries. Divide dough into 6 equal pieces. Roll each piece into an approximately 12-inch strand. Lay strands parallel to each other on a baking sheet. Press one end of strands together. Take the strand furthest to the right and weave it towards the left through the other strands using this pattern: over 2 strands, under 1 strand, over 2 strands. (See note) Repeat again, always starting with the farthest right strand, until strands are all braided. Tuck leftover ends together. Let rest for 1 hour.
5. Adjust oven rack to middle position and preheat oven to 375°F. Beat remaining egg with 1 teaspoon water. Brush loaf all over with egg wash. Bake bread, until golden, about 35 minutes.

·         Learn to braid with six strands: https://youtu.be/M558453kb9g