Beetroot Challah Bread Recipe

By The Cooking Foodie · 150 min

Ingredients

Instructions

1. Sift the flour into a large mixing bowl, add the yeast and sugar and mix. Add 1 egg, the warm water and the oil.
2. Knead on low speed with a dough hook for 2 minutes, add the salt, then knead 5-6 minutes more.
3. Shape the dough into a ball, place it in an oiled bowl and cover. Let it rise in a warm place for about an hour, until doubled.
4. Cut the dough in half, then cut each half into 3 pieces for two medium challahs, or cut all the dough into 3 pieces for one large challah.
5. Roll each piece into a long rope about 1 inch thick and braid it.
6. Line a baking sheet with parchment, place the loaf on it, cover and let rise about an hour until doubled.
7. Preheat the oven to 350°F (180°C).
8. Brush with beaten egg and sprinkle with sesame seeds if you like. Bake 20-30 minutes until the top is a rich golden brown, depending on loaf size.
9. Let cool for at least 30 minutes.

Summarized from The Cooking Foodie's video. Watch it for the details.

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