When invited to a Hanukkah dinner, I thought of making something appropriate. Finally we decided on a Challah bread shaped as a 6-pointed Star of David.
Original recipe makes 1 loaf
1 cup water
1 1/4 teaspoons salt
3 tablespoons white sugar
3 2/3 cups bread flour
1 teaspoon active dry yeast
1 egg yolk
1 tablespoon water
1 tablespoon sesame seeds, or more if desired
2 hrs 5 mins
- Place 1 cup of water, eggs, salt, sugar, bread flour, and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough setting, and start the machine.
- When cycle is completed, remove dough from the machine, and set onto a floured work surface for 15 minutes to rest. Cover dough with a towel or large bowl to prevent drying out.
- Knead the dough several times, and cut into 6 equal pieces. Roll each piece out into a rope about 10 inches long and 1 inch in diameter.
- Line a baking sheet with parchment paper. Lay 3 ropes of bread onto the prepared baking sheet, and pinch ropes together firmly at the ends to form a pointed triangle. Weave 3 more ropes over and underneath each point of the first triangle to make a second, interwoven triangle. Pinch it closed tightly at the edges to make a 6-pointed star. Set the baking sheet in a warm place, and allow to rise until doubled, 30 to 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Whisk egg yolk with 1 tablespoon of water, and brush the mixture over the loaf; sprinkle with sesame seeds.
- Bake in the preheated oven until the challah is shiny, golden brown, and sounds hollow when tapped, about 35 minutes.
Calories: 185 kcal
Carbohydrates: 33.9 g
Cholesterol: 52 mg
Fat: 2.3 g
Fiber: 1.2 g
Protein: 6.5 g
Sodium: 256 mg