Challah French Toast Casserole
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2 tbsp. sugar, divided
1 cup water, warmed to 110-115 °F
3 tbsp. vegetable oil
1 egg, beaten
3 cups all-purpose flour
1/2 tsp. salt
1 egg, beaten (for wash)
1 tsp. water (for wash)
1 tsp. sesame or poppy seeds
- Combine yeast, 1 teaspoon sugar and 1/3 cup water in a small bowl and set aside for about 10 minutes.
- Place the dough attachment in the Bowl and add the oil, egg, remaining sugar and water in the Bowl and blend on 1 for 5 seconds. When yeast is foamy, add it to the egg mixture and blend on 1 for a few seconds.
- Add the flour and salt and blend on 1 to combine. When dough ball is formed, blend for 30 seconds. Transfer to a lightly-oiled bowl, cover and let rise until doubled in size, about 1 1/2 to 2 hours.
- Punch dough down and divide into 3 equal parts and roll each into a long log. Connect the pieces at one end and braid into a loaf, pinching the end to seal. Place on a parchment lined baking sheet and cover. Let loaf rise until doubled in size, about 1 hour.
- Preheat oven to 375 °F. Whisk together 1 egg and 1 teaspoon water. Brush loaf with egg wash and sprinkle with seeds. Bake for 25 to 30 minutes until golden brown and bread sounds hollow when tapped. Cool completely before cutting.
- Go ahead, embrace your inner meal prepper. We hear you, making smoothies the night before is a huge time saver. But, heads up, never store your smoothies with the blade assembly attached—active ingredients in some foods may lead to pressure buildup and possible injury. Store them with Sip & Seal™ Lids instead.