Last modified on 14 November 2014, at 06:16

Cookbook:Challah

Cookbook | Ingredients | Recipes

Challah
Cookbookchallah4.jpg
Category Bread recipes
Servings 4 challahs
Time 5 hours

IngredientsEdit

Volumetric
[note 1]
Grams
 
Baker's %
 
9 cups bread flour 1233 100%
1/2 cup plus 1 tbsp (9 tbsp) sugar 112.6 9.13%
1 1/2 cups plus 1 cup warm water 592.5 48.05%
6 3/4 teaspoons of dry yeast [note 2] 27 2.19%
1 tbsp salt 18 1.46%
4 eggs 200 16.22%
1/2 cup of oil 109 8.84%
Formula 2292.1 185.9%

ProcedureEdit

  1. Put nine cups of bread flour in a bowl.
  2. Add 1/2 cup of sugar, and 1 tablespoon of salt.
  3. Mix.
  4. In a small bowl or large measuring cup, put 1.5 cups of warm water.
  5. Add 1 tablespoon of sugar and mix.
  6. Sprinkle 6 3/4 teaspoons of dry yeast on top.
  7. Wait 8 minutes.
  8. Mix the yeast mixture and add it to the flour mixture.
  9. Mix.
  10. Add 4 eggs and 1/2 cup of oil.
  11. Mix.
  12. Add about 1 cup more warm water and knead the dough for about 10 minutes.
  13. Let the dough rise, covered, for two-four hours.
Cookbookchallah2.jpg

BraidingEdit

  1. Divide the dough into four parts. These will make 4 challahs.
  2. Take one part. Separate it into four pieces. Take each piece and roll it between your hands until it is a long strand. Attach the four strands together at one end by squeezing the ends together. See picture.
  3. Place on a piece of foil or a pan.
  4. Take the strand at the far left and braid by putting it over two strands to the right and then put it back under one strand to the left.
    Cookbookchallah3.jpg
  5. Take the strand at the far right and put it over two strands to the left and then put it back under one strand to the right.
  6. Repeat the last two steps until you reach the end of the strands.
  7. Do the same thing with the other three parts.

FinishEdit

Cookbookchallah1.jpg
  1. Paint with beaten egg.
  2. Sprinkle with sesame seeds.
  3. Allow to rise for two hours.
  4. Bake in preheated oven at 400ºF (200ºC) for 25 minutes.

Conversion NotesEdit

  1. Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved. Used "1/2 cup plus 1 tbsp" for sugar conversion. Active dry yeast, large eggs, and soybean oil presumed. Density adjustment not applied to warm water.
  2. This excessive amount of yeast will result in a strong yeast flavor. To reduce this flavor, it is recommend to use no more than 0.75% instant dry yeast which means about 9.24 g, or about 2 1/4 teaspoons, although you can expect fermentation time to increase slightly. Osmotolerant yeast may be desired for optimum results.