easy challah bread recipe
challah is a Jewish speciality bread which they eat on the Sabbath. and really who can blame them for eating it all this time? it's a delicious chewy moist bread that is traditionally braided with 6 strands of dough, and two loaves would be made, which together represented the 12 tribes of isreal in biblical times.
A simpler, three braided version of the bread is often used in bakeries and is a good way of trying this recipe for the first time, so lets get started!
- serrated knife
- chef knife
- mixing bowl with dough hook attachment
- bowl for proofing
- plastic wrap
- cookie sheep sprayed with cooking spray
- pastry brush (you can use your fingers)
- 9 1/3 oz flour
- 1 1/2 tsp instant dry yeast
- 3 1/2 fl oz of water
- 1 3/4 oz egg yolks
- .9 oz vegitable oil
- .9 oz sugar
- 1/4 oz salt
- flour for dusting
- egg wash made with yolks only
- 1) preheat oven to 350. Combine the flour and the yeast in one bowl. in the mixer combine the egg yolks, water, oil, sugar and salt, then add the flour and yeast, and mix on low for 4 minutes, then on medium speed for 4 minutes. the dough will be firm and smooth.
- 2) ferment the dough in the bowl covered in plastic wrap for an hour, until doubled, then fold the dough
- 3) divide the dough into three equal sections, using the chef knife, try your best not to actually tear the dough, just press down to divide. And then allow to rest for 10 minutes under the piece of plastic wrap.
- 4) fold the dough strands twice each, then roll the dough into 12 inch strands. The ends of the strands should be tapered a little.
- 5) lay the strands parallel to each other and pinch the tops together until they stick. dust the tops of the strands with flour then begin braided the strands until you reach then end, where you pinch the ends together as well.
- if you don't know how to braid, then follow these steps.
- A) take right strand and place it between the other two strands
- B) take left most strand now and place it between the other two strands
- C) repeat this, right strand, left strand pattern until you reach the end.
- D) if your first attempt doesn't make a tight braid, you can undo the braid and do it a second time, to make the braid tighter
- 6)brush the dough with the egg wash with the pastry brush (using your fingers will work, just make sure you coat the dough well) cover the dough with the plastic wrap and let proof for one hour.
- 7) Egg wash the duogh again, then place on the baking sheet and bake for around 20 minute, until golden brown. then cool completely on racks before eating. Enjoy!