Challah
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
1 C lukewarm water (about 120 - 130 F)1 pkg Active Dry Yeast1/4 C + 2 Tbsp Granulated Sugar 5 C Flour: bread flour (preferred) or all-purpose flour 1 Tbsp + 1 tsp Salt 3 large Eggs 1/2 C Vegetable or Canola Oil 1/2 C warm water1-1/14 to 1-1/2 Cups Flour 1 large Egg 2 tbsp Sesame Seeds (optional)
Preheat oven to its lowest setting (mine is 170 F).
Add yeast and sugar to lukewarm water in small bowl. Stir until dissolved, set aside.
This next set of steps can be done by hand with a very sturdy non-metal spoon or using a bread hook in a stand mixer. This dough is strong, so you'll need a bit of muscle if doing it by hand.
Put 5 C flour into a large bowl. Make a well in the center.
Add: 1 tbsp+1tsp salt, 3 eggs, and yeast/water/sugar mixture.
Mix thoroughly until combined, on slow speed of mixer.
Add 1/2 C warm water and continue mixing.
Slowly add in 1-1/4 to 1-1/2 C flour, while mixing, until until dough forms a stiff, but still easy to handle ball.
Turn out dough onto well-floured surface and knead for about 3 - 5 minutes until it feels "smooth." (hint: making sure your hands are floured first makes this easier and prevents the dough from sticking. You may also need to sprinkle a little bit of flour onto the dough periodically to ease this process.)
Grease a large bowl (ideally glass or ceramic - not metal) generously. The bowl should be at least twice as large as the dough ball you're working with.
Put the dough ball into the bowl and turn it once or twice to ensure the entire surface of the dough is greased.
Cover with a lint-free cloth and place into the preheated oven. Turn the oven OFF and leave the door closed. Set a timer and leave in the warm oven for 1 hour. This is the "first proof" of the yeast.
Remove from oven and punch down the dough. It will have only risen slightly at this point.
Cover the dough with lightly greased plastic wrap and a towel. Place in refrigerator overnight. This is the "second proof," when the main rise will occur.
THE NEXT DAY:
Preheat oven to 170F.
About an hour before you want to start the baking, remove the dough from the refrigerator and uncover it. Punch it down, then divide into 6 equal pieces (you can use a dough separator or knife for this).
Hand-shape each of the pieces into a long, round "snake" about 1-1/2" in diameter.
Grease an extra-large cookie sheet or baking sheet (large enough for 2 loaves), or 2 smaller sheets.
Starting with 3 of the snakes, seal the ends together and form a long braid. Seal the other ends together when braided.
Repeat with the other 3 snakes to form the second loaf. Make sure you have at least 4" of space between them on the sheet.
Cover the loaves with a towel and place in the preheated oven. Turn the oven OFF and leave door closed. Allow the shaped loaves to rise for 30-40 minutes. Remove from oven.
Raise oven temperature to 350 F.
Beat the remaining egg well in a small bowl, and brush all of the exposed surfaces of the bread with it.
(optional) Sprinkle the sesame seeds onto the loaves.
Once oven reaches 350 F, place loaves into oven and bake for 30-35 minutes, until tops are golden brown. Remove and "thump" on the bottom, checking for a hollow sound to ensure done-ness. You don't want to over-bake them or they will be dry.
Place on cooling rack for 10 minutes before serving.
Serving Size: Makes 2 large loaves: About 14 slices per loaf.
Add yeast and sugar to lukewarm water in small bowl. Stir until dissolved, set aside.
This next set of steps can be done by hand with a very sturdy non-metal spoon or using a bread hook in a stand mixer. This dough is strong, so you'll need a bit of muscle if doing it by hand.
Put 5 C flour into a large bowl. Make a well in the center.
Add: 1 tbsp+1tsp salt, 3 eggs, and yeast/water/sugar mixture.
Mix thoroughly until combined, on slow speed of mixer.
Add 1/2 C warm water and continue mixing.
Slowly add in 1-1/4 to 1-1/2 C flour, while mixing, until until dough forms a stiff, but still easy to handle ball.
Turn out dough onto well-floured surface and knead for about 3 - 5 minutes until it feels "smooth." (hint: making sure your hands are floured first makes this easier and prevents the dough from sticking. You may also need to sprinkle a little bit of flour onto the dough periodically to ease this process.)
Grease a large bowl (ideally glass or ceramic - not metal) generously. The bowl should be at least twice as large as the dough ball you're working with.
Put the dough ball into the bowl and turn it once or twice to ensure the entire surface of the dough is greased.
Cover with a lint-free cloth and place into the preheated oven. Turn the oven OFF and leave the door closed. Set a timer and leave in the warm oven for 1 hour. This is the "first proof" of the yeast.
Remove from oven and punch down the dough. It will have only risen slightly at this point.
Cover the dough with lightly greased plastic wrap and a towel. Place in refrigerator overnight. This is the "second proof," when the main rise will occur.
THE NEXT DAY:
Preheat oven to 170F.
About an hour before you want to start the baking, remove the dough from the refrigerator and uncover it. Punch it down, then divide into 6 equal pieces (you can use a dough separator or knife for this).
Hand-shape each of the pieces into a long, round "snake" about 1-1/2" in diameter.
Grease an extra-large cookie sheet or baking sheet (large enough for 2 loaves), or 2 smaller sheets.
Starting with 3 of the snakes, seal the ends together and form a long braid. Seal the other ends together when braided.
Repeat with the other 3 snakes to form the second loaf. Make sure you have at least 4" of space between them on the sheet.
Cover the loaves with a towel and place in the preheated oven. Turn the oven OFF and leave door closed. Allow the shaped loaves to rise for 30-40 minutes. Remove from oven.
Raise oven temperature to 350 F.
Beat the remaining egg well in a small bowl, and brush all of the exposed surfaces of the bread with it.
(optional) Sprinkle the sesame seeds onto the loaves.
Once oven reaches 350 F, place loaves into oven and bake for 30-35 minutes, until tops are golden brown. Remove and "thump" on the bottom, checking for a hollow sound to ensure done-ness. You don't want to over-bake them or they will be dry.
Place on cooling rack for 10 minutes before serving.
Serving Size: Makes 2 large loaves: About 14 slices per loaf.
Nutritional Info Amount Per Serving
- Calories: 136.7
- Total Fat: 3.6 g
- Cholesterol: 26.6 mg
- Sodium: 342.5 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 1.0 g
- Protein: 3.8 g
Member Reviews