Challah
Posted in /Cooking/Breads on Tuesday, February 27, 2018
This beautiful braided bread is wonderful on its own or used for French toast. My students do this recipe over two days but you can make it in just one.
Ingredients
6 g Active dry yeast
295 mL warm water
5 g salt
60 mL honey
30 mL canola oil
1 egg beaten
15 mL egg yolk
500 g flour, divided
15 mL egg yolk
7 mL water
Directions
1. In stand mixer bowl, dissolve yeast in warm water. Add salt, honey, oil, and eggs. Let
stand in warm place for approximately 5 minutes
2. Combine yeast mixture with 125 mL flour. Mix using the dough hook attachment (do
not use whisk or paddle)
3. Add 250 mL more flour
4. Gradually add remaining flour to make a stiff dough.
5. Mix on medium speed. Add remaining flour as necessary to prevent sticking. Dough
should be smooth and elastic
6. Grease surface of dough. Cover with a clean towel. Let dough rise in a warm place for
20 minutes.
7. Punch air out of dough, and mix on low speed.
8. Divide dough into eight parts.
9. Roll each of the four parts into a long rope of dough 25 cm long.
10. Place dough in parallel rows and pinch the ends together.
11. Gently lifting the dough, braid the four strips together. See diagram below.
12. Place braided loaf on parchment-lined pan
13. Allow the loaf to rise for an hour
14. Once the loaf has risen brush it with the egg wash mixture, making sure to get into every nook and cranny.
16. Then bake in preheats oven of 375F for 25-30 minutes of until the loaf is golden and sounds hollow when bottom is tapped.
Braid tutorial picture by: Head Coverings by Devorah
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