Traditional Challah - WizardRecipes

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cateory: courses

Traditional Challah

Reviews: 198

Ingredients:

One 1⁄4-ounce package active dry yeast or
21⁄2 teaspoons active dry yeast
3⁄4 cup plus 1 tablespoon warm water, between 105°F and 115°F
1 tablespoon honey
1⁄4 cup canola oil, plus additional for greasing
1 large egg plus 1 large egg yolk, at room temperature
1 teaspoon salt
3 to 31⁄2 cups bread fl our, plus additional for dusting
1 large egg yolk, whisked with 2 tablespoons water in a small bowl

How to make
Traditional Challah

Sprinkle the yeast over the water in the bowl of a stand mixer or in a large mixing bowl. Stir in the honey and set aside until bubbling and foamy, about 3 minutes. (If the mixture does not become quite foamy, start over - either the yeast was bad or the water’s temperature was off.)
Stir in the canola oil, whole egg, 1 egg yolk, and salt until fairly smooth.
If you’re working with a stand mixer: Attach the bowl and dough hook. Add about 2 cups fl our and then beat at medium speed until incorporated. Begin adding more fl our in 1⁄4-cup increments, adding another only after the previous one has been incorporated, until a soft, pliable, smooth dough forms. Toward the end of the process, you may need to add the fl our in smaller amounts, no more than a rounded tablespoonful, to make sure you get just enough fl our into the dough so that it isn’t sticky but also doesn’t turn dry. Continue kneading for 10 minutes.
If you’re working by hand: Stir 21 ⁄2 cups fl our into the yeast mixture, then turn it out onto a fl oured work surface. Flour your hands, then begin to knead the bread, pressing down and twisting with the heel of one hand while gently pulling with the other hand. Add more fl our in 1 ⁄4-cup increments until a soft, pliable, smooth dough forms, about as soft as supple potter’s clay; the process should take about 5 minutes. Continue kneading until very smooth and soft, about 10 minutes, adding more fl our in 1-tablespoon increments if the dough starts to turn sticky.
Lightly grease a large bowl, gather the dough together, place it in the bowl, and turn it over so the top is now lightly oiled. Cover with a clean kitchen towel and set aside in a warm, dry place until doubled in volume, until you can make a fi nger-sized indentation that won’t pop back out, about 1 hour.
Lightly fl our a cleaned work surface. Gently push your fi st into the dough to defl ate it and lightly squash it, then turn it out onto the work surface. Divide the dough into 3 equal pieces. Roll each of these into a 12-inch log. Place the three logs together parallel on the work surface, then pinch one end together to hold all three in place.
Braid by taking the outer log and pulling the section nearest the joined end over the log next to it and into the space between the other two logs. Repeat with the other side, again pulling it over the adjacent log and toward the space on the other side. The logs should remain attached at one end; make sure that the loaf doesn’t mound too high at its center. Once the strands have been braided, tuck the ends underneath and shimmy the loaf between your hands into a compact shape; place on a lightly oiled, baking sheet. Cover with a kitchen towel and set aside in a warm, dry place until doubled in volume, about 45 minutes.
Position the rack in the center of the oven and preheat the oven to 375°F.
Brush the loaf with the prepared egg-yolk wash, covering the braids without soaking them too much and without getting lots of egg runoff onto the baking sheet. l Bake until lightly browned, until the loaf sounds hollow when tapped, about 40 minutes. Cool on the baking sheet for a minute or so, then transfer to a wire rack to cool completely.
To store: Once the loaf ’s at room temperature, seal it in a large plastic bag and store at room temperature for up to 2 days or in the freezer for up to 2 months; allow the unwrapped loaf to thaw on a wire rack for 1 hour.

Makes 1 loaf

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Traditional Challah