Challah Bread

Recipe from cuisinart recipe book that came with my food processor:

Challah Bread (adapted from Cuisinart's recipe book)

3 tbs white sugar, divided  (I probably used more like 3 tbs + 2 tsp)

1 package active dry yeast (googled to be 2 1/4 tsp)

1/4 cup warm water

3 1/4 cup unbleached all purpose flour (406 grams)

1 1/2 tsp table salt

1/2 cup cold water

1/3 cup butter, melted (76 grams)

1 large egg, mixed

egg glaze (1 large egg + 1 tbs water)

cooking spray

In a 2 cup liquid measuring cup, combine 2 tsp sugar, yeast and the warm water.  Let stand until foamy, ~5min.

In food processor using dough blade, add flour, 3 tbs sugar and salt.  Pulse 2-3 times to mix.

In the cup with the proofed yeast, add cold water, melted butter and the egg.  With the food processor on, slowly pour in the liquids in a steady stream.  Let the food processor knead the dough for 45 seconds (I'm obsessive so I actually timed this exactly).  Place dough in a plastic ziplock bag and let rise for 1-1.5 hours (1 hour was good for me) until doubled in size.

Place dough on lightly floured surface and press down.  Divide into 3 equal pieces and roll into long ropes (1 1/2 x 14 inches, again I measured because I like measuring).  Spray a baking sheet with cooking spray, set the three ropes onto the sheet and braid.  Tuck the loose ends under and let rise another 45 min until doubled in size.  (Cover with a piece of plastic wrap sprayed with cooking spray to prevent sticking)

Preheat the oven to 375F, 15 minutes before you are ready to bake.  Mix up the egg glaze and brush on the top of the bread.  Bake for 20 minutes on the lower third of the oven and then turn the heat down to 350F and bake another 10 minutes.  Cool on wire rack.