The Friday Baking Project

Challah

Yield: 2 loaves

# of Servings: 20

Method: Straight dough

Ingredients:

• 1 packet (.25 oz / 7 g) active dry yeast
• ¼ cups warm water, approx. 104 °F

• 4 cups (1.2 lb / 545 g) bread flour
• 1 ¼ tsp (0.25 oz / 7 g) kosher salt
• ¼ cup (1.85 oz / 53 g) sugar
• ¼ cup (2 fl oz) canola oil
• 2 large eggs
• 1 large egg yolk

• 1 cup + 1tbl (5 oz / 142 g) bread flour
• 1 large egg
• Sesame or poppy seeds, as needed

Tools and equipment needed:

• Stand mixer with dough hook, or large mixing bowl.
• Baking sheet (12†by 18†half sheet pan preferred), parchment paper or silpat.
• Dry and liquid measuring cups, tablespoon set, heavy stirring spoon, instant-read thermometer, pastry brush.

Pre-recipe preparations:

• About 45 minutes prior to starting recipe, take three eggs out of refrigerator.

Instructions:

1. Pour the warm water into small mixing bowl, whisk in the dry yeast. Place in warm, not hot, spot in kitchen.
2. In large mixing bowl, or machine bowl, place the larger amount of flour.
3. Make a well in the center of the flour, add the salt, sugar, canola oil, eggs, and egg yolk.
4. Mix lightly with heavy spoon.
5. Pour in the yeast-water solution. Mix thoroughly with heavy spoon to combine. Let sit for 2 minutes.
6. Place bowl on mixer with dough hook. On low speed, start mixing, adding as much of the remaining flour as necessary to make a soft, not sticky dough. (See below for mixing by hand directions).
7. Continue to let the machine knead the dough for 3 minutes.
8. Scrape dough onto flour-dusted counter and knead by hand for another minute, until a smooth dough.
9. Place dough back in bowl or in a 2 qt. plastic container and cover with a kitchen towel. Let rise in warm spot in kitchen until doubled in volume, approximately 2 hours.
10. Punch it down and remove to work surface.
11. Weigh the dough, it should weigh approximately 2 lb 9 oz. Divide the dough in half, and each half into 3 pieces.
12. Roll each of the pieces into long strands, about 14†long. Set 3 strands aside.
13. Suggested 3-strand braid method: How to braid a three strand loaf – YouTube
14. Place loaves on parchment paper lined baking sheet, and cover with a kitchen towel. Two loaves will fit, widthwise, on a half-sheet pan (12†by 18â€). If your baking sheet is not big enough, place each loaf on a separate pan, and let one rise in a cooler spot so they aren’t both ready for the oven simultaneously.
15. Let rise in warm place until almost double in size, approximately 50 minutes to 1 hour.
16. About 15 minutes before loaves are ready, preheat oven to 375 °F
17. Beat egg well and brush loaves using a soft pastry brush. Sprinkle with poppy or sesame seeds.
18. Bake for 25 to 28 minutes, turning after 15 minutes, until nicely browned. The challahs are done when internal temperature registers 200 °F.
19. Allow to cool on baking sheet for 10 minutes, then remove to cooling rack.

Baking tips:

• Always check expiration date on your yeast.
• Rising time for dough (step 8) and formed loaves (step 14) will vary depending on room temperature.
• The 2^nd challah may be wrapped in plastic and frozen. Or, make a neighbor very happy by dropping it off.
• You can make one large 3-braid challah by using 1 ½ lb. of dough and rolling the strands 18†long. Make small challah rolls out of the remaining dough.
• Or, make a six-braid challah following How to braid a six strand loaf – YouTube.

Mixing and kneading by hand:

• Using heavy mixing spoon, mix as much of the remaining flour as necessary to make a soft, not sticky dough.
• Scrape dough onto flour-dusted counter and knead by hand for approximately 5 minutes, or until a smooth dough.
• Proceed to step 9.