Soft and Buttery Challah Braid

Instructions

1. 1

   In a small bowl, dissolve the yeast in the warm water. In a large bowl, combine the eggs, softened butter, sugar, salt, yeast mixture, and 3 cups of the flour. Beat on medium speed for 3 minutes. Gradually stir in the remaining flour to form a soft dough.

2. 2

   On a lightly floured surface, knead the dough until smooth and elastic, about 6-8 minutes. Place the dough in a greased bowl, turning once to coat the top. Cover and let rise in a warm place until doubled in size, about 1 hour.

3. 3

   Punch down the dough to release the air bubbles. Turn the dough onto a lightly floured surface and divide it into four equal portions. Shape each portion into an 18-inch rope. Arrange the ropes side by side on a greased baking sheet. Beginning at one end, braid the dough by placing the first rope over the second, under the third, and over the fourth. Repeat this pattern three or four times, starting from the same end each time. Pinch the ends to seal and tuck them under.

4. 4

   Cover the braided dough with a kitchen towel and let it rise in a warm place until doubled in size, about 45 minutes. Preheat the oven to 350°F.

5. 5

   In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the surface of the braided dough. Bake for 20-25 minutes, or until the loaf is golden brown. Remove the braid from the baking sheet and let it cool on a wire rack.