Cookbook:Challah

Cookbook | Ingredients | Recipes

Challah
Category	Bread recipes
Yield	4 loaves
Time	5 hours

Ingredients

Ingredient	Count	Volume	Weight	Baker's %
Bread flour		9 cups	1233 g	100%
Sugar		½ cup plus 1 tbsp (9 tbsp)	112.6 g	9.13%
Warm water		1 ½ cups plus 1 cup	593 g	48.05%
Active dry yeast		6 ¾ teaspoons	27 g	2.19%
Salt		1 tbsp	18 g	1.46%
Eggs	4 ea.		200 g	16.22%
Vegetable oil		½ cup	109 g	8.84%
Egg wash
Sesame seeds
Total	n/a	n/a	2292 g	186%

Procedure

Dough

1. Put bread flour in a bowl. Mix in the ½ cup of sugar and the salt.
2. In a small bowl or large measuring cup, add the 1 ½ cups of warm water. Mix in the 1 tablespoon of sugar. Sprinkle the yeast on top and wait 8 minutes. The yeast mixture should be foamy.
3. Briefly mix the yeast mixture, then mix it into the flour mixture.
4. Mix in the eggs and oil.
5. Add the remaining 1 cup warm water, and knead the dough for about 10 minutes.
6. 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. Brush each loaf with egg wash and sprinkle with sesame seeds.
2. Allow to rise for two hours.
3. Bake in preheated oven at 400°F (200°C) for 25 minutes.