As Swiss, now living in Spain, I make often Zopf, which is similar to the Jewish Challah. The only difference is, I use less eggs and milk instead of water.
and failed. Half of the braiding went wrong. Anyway, taste matters and not the look. ;-)
half of the recipe with slight changes
475 g flour
1 tsp gluten
1 1/2 tbs sugar
1 tsp salt
60 g butter, softened
15 g fresh yeast
140 g water, lukewarm
1 1/2 eggs
Glaze and topping
1/2 egg and 1/2 tsp water for glaze
1/2 tsp poppy seeds
Dissolve yeast in 50 g of the water. Mix flour dissolved yeast and rest of the ingredients mix on low speed 1.5 (Bosch MUM 8) for 3 minutes. Mix another 7 minutes on a higher speed 2 (Bosch MUM 8)until it is smooth and elastic. Place the dough in a greased bowl, turning it once to grease the top. Cover and allow the dough to rise in a warm, draft free place until double in bulk (approximately one hour).
Braid or try to braid a six strand challah. ;-)
Place braided loaf on a baking sheet. Mix the reserved single egg yolk with the 1/2 tsp of cold water and brush the top of the loaves with the mixture. Sprinkle with poppy seeds, and let the loaves rise until double in bulk in a warm draft free place (approximately one hour). Bake in a 200 C oven for 20 to 25 minutes. Remove from the oven and let cool on wire racks.
I couldn’t wait until the Challah is cooled, so the first cut looks a bit frayed.