Cookbook:Challah

Cookbook | Ingredients | Recipes

Challah
Category	Bread recipes
Servings	4 challahs
Time	5 hours

Ingredients

Volumetric	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	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%

Procedure

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.

Braiding

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.

   

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.

Finish

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.