Vanilla Bean Challah Bread

We’ve created a unique version of the traditional Jewish egg bread. We've wrapped it in a warm vanilla flavor and topped with an egg wash that includes a spattering of beautiful vanilla beans.

Ingredients

• 4 ½ - 5 ½ cups all-purpose flour
  
• 2 tbsp sugar
  
• 1 tsp salt
  
• 2 packages active dry yeast
  
• 1 cup water
  
• 1 tsp Rodelle Gourmet Vanilla Extract
  
• 1/3 cup unsalted butter
  
• 4 eggs
  
• 1 egg white
  
• 1 Rodelle Vanilla Bean, scraped
  
• 1 tbsp water
  

Directions

• In a large bowl, combine 2 cups flour, sugar, salt, and yeast; blend well.
  
• In a small saucepan, heat 1 cup water, vanilla extract, and butter until very warm (120°F.)
  
• Add warm liquid and 4 eggs to flour mixture.
  
• Blend at low speed until moistened. Then beat 3 minutes at medium speed.
  
• Stir in an additional 2 to 2 ½ cups flour until dough pulls cleanly away from sides of bowl.
  
• On a floured surface, knead in ½ to 1 cup flour until dough is smooth and elastic, about 5 minutes.
  
• Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 35 minutes.
  
• Grease large cookie sheet.
  
• Punch down dough several times to remove all air bubbles. Divide dough in half; dived each half into 3 equal parts.
  
• Roll each part into 14-inch rope. Braid 3 ropes together; seal ends by pressing firmly together.
  
• Place on greased cookie sheet.
  
• Repeat with other half of dough.
  
• Cover; let rise in warm place until doubled in size, about 15 to 25 minutes.
  
• Heat oven to 400° F. Uncover dough. Bake 10 minutes. Brush with mixture of egg white, vanilla bean, and 1 tbsp water.
  

• Return to oven; bake an additional 5-10 minutes, or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks.
  

  • Perfect for our Challah Bread Pudding Recipe