The recipe is based on Jewish Challah bread or as we like to call it in Poland – Chałka by Eric Treuille
- 3 tsp dry yeast or 1.2 oz yeast in a cake form (I used yeast in a cake form)
- ¾ cups lukewarm water
- ½ tsp salt
- 2 Tbsp honey or sugar (I used sugar)
- 2 beaten eggs
- 4 Tbsp unsalted butter, melted
- 1 egg yolk beaten with 1 Tbsp of water for the glaze
- 15 apricots chopped (or other dried fruit of your liking)
- Optional: poppy seeds or sesame seeds for decoration
Making the Bread
- Sprinkle or crumble the yeast into the lukewarm water, add sugar. Let stand for 5 minutes and stir to dissolve the yeast.
- Mix flour with salt.
- Add enough of flour into the dissolved yeast to form a soft paste. Cover the bowl with dish towel and let stand for about 20-30min. The dough started will rise.
- Add remaining flour, sugar, beaten eggs, melted butter and apricots. Mix all the ingredients.
- Knead until smooth, shiny and elastic for about 10 min.
- Place the dough in a bowl, cover and let stand until doubled in size – about 2 hours. In my case, the kitchen was fairly warm and the dough took about 1 hour to double in size.
- Punch down.
- Divide the dough into 3 equal pieces. Roll each to form a long rope. Connect them at one end and start braiding.
- Place the braided bread on the buttered baking sheet. Cover with towel and let rise until doubled in size – about 45min. For me it took 30 min.
- Brush with the egg glaze.
- Bake in the preheated oven (350˚F) for about 40min, until golden and sounds hollow when tapped on the bottom. Cool on a wire rack.
The bread turned out to be so yummy that it disappeared in just a moment 🙂 Enjoy!