Welcome to our kitchen, where we’re diving into the art of bread-making with a classic favorite – Challah! This traditional Jewish bread is not only delicious but also a joy to make. With its soft, pillowy texture and golden crust, Challah is perfect for any occasion, from festive gatherings to everyday meals. Join us as we explore the ingredients, techniques, and tips to help you create your own masterpiece.
Ingredients:
For the Dough:
– 4 cups bread flour
– 1/4 cup granulated sugar
– 2 and 1/4 teaspoons active dry yeast (1 packet)
– 1 teaspoon salt
– 2 large eggs, plus 1 egg for egg wash
– 1/4 cup vegetable oil
– 3/4 cup warm water (110°F/45°C)
For Garnishing:
– Sesame seeds or poppy seeds (optional)
Cooking Process:
Step 1: Proofing the Yeast
- 1. In a small bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes, or until foamy.
- 2. If the yeast mixture does not foam, it may be inactive and should be discarded. Start again with fresh yeast.
Step 2: Mixing the Dough
- 1. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the bread flour and salt.
- 2. Add the eggs, vegetable oil, and proofed yeast mixture to the flour mixture.
- 3. Mix on low speed until a rough dough forms, then increase the speed to medium and knead for 6-8 minutes, or until the dough is smooth and elastic.
- 4. If kneading by hand, transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Step 3: First Rise
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for 1-2 hours, or until doubled in size.
Step 4: Shaping the Challah
- 1. Once the dough has doubled in size, gently punch it down to release the air.
- 2. Divide the dough into equal portions, depending on how many strands you want for your braid (usually 3, 4, or 6 strands).
- 3. Roll each portion into long ropes of equal length, about 16-18 inches long.
- 4. Place the ropes side by side and pinch the ends together.
- 5. Braid the ropes together, tucking the ends under the loaf.
Step 5: Second Rise
- 1. Place the braided Challah on a parchment-lined baking sheet.
- 2. Cover it loosely with plastic wrap or a clean kitchen towel and let it rise for another 30-60 minutes, or until puffed and doubled in size.
Step 6: Baking the Challah
- 1. Preheat your oven to 375°F (190°C).
- 2. In a small bowl, beat the remaining egg and brush it over the top of the risen Challah.
- 3. Optionally, sprinkle sesame seeds or poppy seeds over the egg wash.
- 4. Bake the Challah in the preheated oven for 25-30 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
- 5. Remove the Challah from the oven and let it cool on a wire rack before slicing and serving.
Step 7: Serving and Enjoying
- 1. Serve the Challah warm or at room temperature, sliced and enjoyed plain or with your favorite spreads.
- 2. Store any leftover Challah in an airtight container or resealable bag at room temperature for up to 2-3 days, or freeze for longer storage.
Notes and Helpful Tips:
1. Flour: Bread flour works best for Challah, as it has a higher protein content, which helps create a chewy texture.
2. Mixing: Ensure the yeast is properly activated and the dough is kneaded until smooth and elastic for the best results.
3. Rising: The dough should double in size during both rises. If your kitchen is cold, you can place the dough in a turned-off oven with the light on to create a warm environment.
4. Braiding: Don’t worry if your braids aren’t perfect – Challah is forgiving, and any imperfections will add to its rustic charm.
5. Egg Wash: The egg wash gives the Challah its signature golden crust. Don’t skip this step!
6. Variations: Get creative with your Challah by adding ingredients like raisins, cinnamon, or honey to the dough for different flavors.
7. Enjoyment: Challah is perfect for sandwiches, French toast, or simply enjoyed on its own with a smear of butter.
Let’s get started!