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Challah

Nov 17, 2016 0 comments
Challah

KEY TOOLS/EQUIPMENT:

  • Oven – preheat to 375°F
  • Stand mixer with dough hook
  • Digital kitchen scale
  • 1 large mixing bowl
  • 1 large glass bowl – lightly greased
  • 1 small glass bowl
  • Baking sheet

 

CHALLAH:

  • Servings: 3
  • Difficulty: Easy 

 

INGREDIENTS: (All measurements are by weight except TBS and tsp.)

QUICK STARTER:

  • 4 ½ oz all-purpose flour
  • 8 oz water, room temperature
  • 2 tsps instant or rapid-rise yeast

DOUGH:

  • 14 ¾ oz all-purpose flour
  • 1 ¾ tsps salt
  • 2 ⅜ oz sugar
  • 1 ¾ oz vegetable oil
  • 2 large eggs + 1 yolk, room temperature (save yolk for the glaze)
  • All of the starter

GLAZE:

  • 1 egg white (from above)
  • 1 tsp sugar
  • 1 TBS water, room temperature
  • 2 tsps sesame seeds

     

    DIRECTIONS:

    STEP 1:

    Starter: In a large mixing bowl, whisk flour, water and yeast until all ingredients are well-blended. Let sit for 45 minutes.

    STEP 2:

    Dough: Whisk flour, yeast, and salt together in stand mixer bowl. Whisk water, oil, eggs and yolk, and sugar into the starter mixture until sugar is dissolved.

    STEP 3:

    Using dough hook on low speed, add starter mixture to flour mixture and mix for 2 minutes or until cohesive dough starts to form and no dry flour remains. Increase speed to medium-low and knead for 10 minutes or until dough is smooth and elastic.

    STEP 4:

    Transfer dough to lightly floured counter and knead by hand using stretch and fold method for 30 seconds or until dough becomes smooth and forms into a round ball.

    STEP 5:

    Place dough seam side down in lightly greased large bowl, cover with plastic wrap and let rise for 1 ½ to 2 hours or until increased in size by half.

    STEP 6:

    Turn the dough out onto a lightly floured surface and fold it over once or twice, to expel the carbon dioxide. Divide the dough into four pieces, and roll each into a snake about 18″ long.

    STEP 7:

    On the lightly greased or parchment-lined baking sheet, braid a four-strand braid or fashion a simpler three-strand braid.

    STEP 8:

    In a small bowl, make the glaze by mixing together the reserved egg white, sugar, and water. Brush the loaf, reserving some for a second application.

    STEP 9:

    Cover the loaf with lightly greased plastic wrap and allow it to rise for 45 minutes to 1 hour, or until almost doubled in size. Towards the end of the rising time, preheat the oven to 375°F.

    STEP 10:

    Brush the loaf with the remaining glaze (this will give the finished loaf a beautiful, shiny crust, as well as provide “glue” for the seeds), sprinkle with sesame seeds.

    STEP 11:
    Bake at 375°F for 35 to 40 minutes or until golden brown, slightly firm to the touch, and the internal temperature is 195°F.
    STEP 12:
    Remove the bread from the oven, and cool completely before slicing.

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