Challah Bread is one of my favorites. Using Coconut Oil in this Challah was one of the best things I ever did. Never again will I make Challah with Regular oil.
Ingredients
500gr All Purpose Flour
2 Tbsp Yeast
¼ Cup White Sugar
1 Egg
1 Cup Lukewarm Water (you may need less)
¼ Cup Melted Coconut Oil
¼ Tbsp Table Salt
1 Beaten Egg for brushing (optional)
Instructions
In a stand Mixer Bowl place the flour, yeast and sugar.
Add in the egg and ¾ cup of the water, the oil and the salt and start mixing slowly (Using the kneading attachment). If you see that the dough is too dry and stiff, add a bit more water at a time until what you get is a soft, even dough.
Cover the bowl with plastic wrap and the dough aside for about 45 minutes or until it doubles in size.
After the dough doubled in size, punch it to get rid of the air inside the dough.
Divide the dough into 3 even pieces, roll them into long snakes (1 ½ inch or 4cm in diameter) and braid your challah.
Place the braided challah on a parchment paper covered baking pan and cover with clean kitchen towel and let it stand for about 30-40 minutes.
In the meanwhile, preheat the oven to 375F (180C)
After 30-40 minutes you can brush some beaten egg on top of the challah and sprinkle with sesame.
Place inside the preheated oven and bake for 30-35 minutes or until top and bottom browned nicely.
Recipe by Maya`s Kitchen at https://www.mayaskitchen.info/2013/08/23/coconut-challah-bread/