Betsy’s Old World Challah / Zopf Bread

By Betsy Vail 09/02/2013

Ingredients:

• ½ c unsweetened, plain almond milk (luke warm)
• 1 Tbs yeast
• 1 Tbs sugar
• ⅔ c unsweetened, plain almond milk (luke warm)
• ¼ c orange juice
• ¾ c sugar
• 5 eggs (whole)
• 1 egg white
• ¾ c olive oil
• 1 tsp iodized salt
• 7½ c organic, unbleached flour
• water (as needed)
• 1 egg yolk
• 1 Tbs water
• poppy seeds (optional garnish)
• sesame seeds (optional garnish)
• organic sprouted pumpkin seeds (optional garnish)

Directions:

1. Combine ½ cup warm almond milk, yeast, and 1 tablespoon sugar in a bowl and stir until yeast dissolves. Let yeast mixture stand at room temperature until foamy, about 10 minutes.
2. In large bowl, beat 5 eggs plus the 1 white until blended. Add oil, salt, orange juice, and ¾ cup sugar. Beat in ⅔ cup warm almond milk. Add yeast mixture and beat until blended.  Add enough flour 1 cup at a time to form smooth dough, beating well after each addition. Mix until smooth and elastic, adding flour by the tablespoonful  if sticky. Water may be added by the tablespoonful if needed to get the flour mixed in.  
3. Cover with a clean kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 60 minutes.
4. Punch down dough. Cover with a clean kitchen towel and let rise 60 minutes.
5. Grease a large baking sheet. Divide dough into 3 equal portions. Roll each piece into a long rope. Braid the 3 ropes together; pinch ends together to seal. Cover with the clean kitchen towel. Let rise in warm area until almost doubled, about 60 minutes.
6. Preheat oven to 330°F. Whisk egg yolk with 1 tablespoon water to blend. Brush dough with egg mixture. 
7. Garnish with poppy seeds, sesame seeds, and organic sprouted pumpkin seeds. 
8. Bake 45 minutes, or until golden brown. 
9. Brush with melted butter.

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