Challah

By cwyorkiex3

Ingredients

• For the dough:
• 1 package (2 1/4 teaspoons) active dry yeast
• 1 cup warm water (no more than 110°F [43°C])
• 1/3 cup sugar
• 4 1/2 to 5 cups bread flour, or 5 1/2 to 6 cups bleached all-purpose flour
• 3 eggs
• 1/4 cup peanut, corn, or canola oil
• 2 teaspoons salt
• For the egg wash:
• 1 egg
• 1 teaspoon sugar

Preparation

Step 1

1. In the bowl of a stand mixer fitted with the dough hook, combine the yeast and the water on low speed. Mix for a minute or so to dissolve the yeast.

2. Add the sugar. Mix again for a few seconds, then add about 1/2 cup of the flour. Mix again.

3. Add the eggs. Increase the speed slightly and mix again. Once the eggs are well incorporated, add 1 more cup of flour. On medium-low speed, work in the flour, then add the oil and salt.

4. Turn off the machine and add 3 cups of the remaining flour (a total of 4 1/2 cups). At medium speed, continue to work the flour into the dough, shutting the machine off once or twice to scrape down the sides of the bowl.

5. Let the machine knead the dough for 15 minutes, again turning the mixer off every few minutes to scrape down the bowl, if necessary, and to let the motor rest (with such a dense dough, the motor can overheat if it runs continuously). After a few minutes, the dough should start to come away from the sides of the bowl, although, with all-purpose flour, it may stick slightly to the bottom. If necessary, add more flour, a tablespoon at a time, stopping the motor each time you do so. In the end, the dough should be firm, smooth, and elastic, and only slightly sticky.

6. Put the dough into a large oiled bowl, turning to completely coat it with oil. Cover with plastic wrap and let rise until tripled in volume, 1 1/2 to 2 hours.

Make the braid

7. Punch down the dough. To make a 6-strand braid, form it into a long, flat loaf. Cut it into 6 crosswise pieces. Form each piece into an oval loaf and keep the pieces on a lightly floured board, covered with a clean dish towel, then let rise 30 minutes longer.

8. Roll each piece into a strand about 12 inches long, thick in the center and tapered to a point on each end. Line up the strands and pinch the ends together. Bring strand #6 from the right end over strand #1 and up to the left. Bring strand #1 from the left up to the top right.

9. You now have a four-legged, two-armed creature with the arms crossed over each other. Keeping the legs spread apart in pairs, bring the left arm (as you face it) down into the center between the legs. Bring the outer right leg over and up to form a new top left arm. Bring the top right arm down between the legs.

10. Repeat the pattern: the left outer leg comes up to form the new right arm, and the left arm comes down to the center; the right leg comes up to form the new left arm, and the right arm comes down to the center. Finish by pinching the ends tightly closed.

11. Always keep hold of the last strand you moved so that you remember your location in the pattern. When moving strands, grasp the arms by the ends where hands would be. Grasp the legs where feet would be. Keep the legs spread in pairs so that the arms can easily be brought down to the center. If you make an error and become confused, stop, open the braid, and begin again. When you’re done, turn the bread upside down. The design should be perfectly symmetrical — if it’s not, undo the braid and begin again. Cover with a clean dish towel and let the dough rise another 30 minutes.

Alternative shapes

12. To make 1 round loaf, form the dough into 1 long rope and coil the rope into a round loaf. Cover with a clean dish towel and let the dough rise another 30 minutes.

13. To make standard loaves, divide the dough into thirds and pack each third into an oiled 9- by 5-inch loaf pan. Cover the pans with clean dish towels and let the dough rise 30 minutes longer, until it is over the top of the pan.

Finish the loaf

14. Position an oven rack in the center of the oven. Preheat the oven to 350°F (175°C).

15. Make an egg wash by beating the egg and sugar together. Brush onto the surface of the dough, making sure to glaze the crevices between strands.

16. Bake for 35 to 40 minutes. To test for doneness, tap the bottom of the loaf with your fingers. It should sound hollow. Transfer to a rack to cool thoroughly before slicing and serving.


Get more deliciousness at Jewish Challah Recipe | Leite's Culinaria