
This picture came from the book Baking Artisan Bread, you'll find more on the book in the labels.
CHALLAH
Origins: This is a Jewish ceremonial bread used to celebrate the Sabbath. The braids in the traditionally separated the bread into 12 sections that represented the 12 tribes of Israel. Characteristics: Braided, light, fluffy.
Difficulty: Easy
Time: 4 1/2 hrs total Prep 10 - 15 minutes; Fermenting, shaping and proofing 3 1/2 hrs; 20 - 35 minutes baking.

2 Tbsp sugar
1 tsp salt
1 1/3 tsp instant yeast
2 Tbsp vegetable oil
2 large eggs, slightly beaten
2 large egg yolks, slightly beaten
3/4 cup + 2 Tbsp water, room temp.
2 egg whites, whisked until frothy
Sesame or poppy seeds for garnish


Take out the dough, knead for about 2 minutes to degas. Re-form the dough into a boule and replace it into the bowl, covering with plastic wrap to again ferment for another hour.

It should grow to at least 1 1/2 its size. Divide the dough into 2 parts, one 1/3 the size and the other 2/3. Divide each again into 3 parts. Form each piece into a boule and cover them


Line a baking sheet with baking parchment and place the braided loaf onto the sheet. Brush the loaf with the egg wash the spray with oil. Cover with plastic wrap loose enough for the dough to rise 1 1/2 times larger. Allow about an hour to do so.

Have the oven ready at 325 F with the oven rack on the mid shelf. Brush with the egg wash again and sprinkle with sesame seeds. Bake for 20 minutes, rotate 180 degrees and bake for another 20 to 45 minutes. By the way, the loaf gets HUGE! The bread should get to a lovely golden brown. Just to make sure, insert a thermometer. It should read 190 F.
Transfer to a cooling rack and let cool for an hour before consuming. (That's part of the recipe. I disagree. Bread, especially this one, should be eaten warm, and oh it is so good.)



With bread,
~Chad
I looooove Challa. Man this made me hungry.
ReplyDelete^*Challah
ReplyDeleteI just made some again last night. SO GOOD!
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