Challah Bread
I started making Challah bread when Scott and I were first married and bumbled my way through until I finally came to understand yeast! I think as our family grows I will need to start making a couple of loaves of Challah because it seems like there is less an less left-over for french toast the following morning. This recipe is a little combination of methods...I am using the recipe from the CPM newsletter (from ages ago), which called for a bread machine to do all the prep. The hand-made method was learned by trial and error and the braid was taken from Nancy Silverstein, creator of La Brea Bakery. I like the natural look, so I don't do the egg-wash.
⅞ C. Water
3 egg yolks, room temperature
3 C. Bread flour
1 1/2 tsp. Salt
1/4 C. Vegetable oil
⅜ C. sugar
2 tsp. Active dry yeast
1 egg (beaten)
Heat water to 110º. Add yeast and stir to dissolve. (Hint: if your yeast is kept in the refrigerator, try taking it out an hour or so before you bake the bread to let the temperature rise a little)
Combine flour, sugar, and salt in the bowl of a stand mixer. Make a well in the middle and add the egg yolks, oil and yeast/water mixture. Break the egg yolks and combine them with the liquids. Once eggs are incorporated, combine liquids into the flour mixture. Using dough hook, mix on low until ingredients are combined. Turn mixer to medium-speed and mix for 5 minutes. To do this by hand you will mix ingredients until a dough is formed knead until all ingredients are well incorporated and dough is soft.
Spray large bowl with non-stick spray and place dough in bowl. Cover with plastic wrap and let rise in a warm place. This can take from 45 minutes to several hours.
Punch down dough and knead slightly. Separate into 6 equal pieces and roll into 12" ropes on floured surface. Join the ropes at one end by pinching tips together.
To begin braid: Bring the fourth rope from the left up to the top left of the other ropes. Lift the rope farthest to the left up to the top right. Bring the rope on the top left down to the center of the 4 ropes below.
For the rest of the braid: Lift the rope to the farthest right up to the top left. Bring the rope on the top right down to the center of the 4 bottom ropes. Bring the rope from the farthest left to the top right. Bring the rope from the top left down to the center of the 4 bottom ropes. When the braid is finished pinch the ends together and tuck under the braid.
Turn oven on to 250º for two minutes, then turn off. Place braided loaf in oven and allow to rise (about 30 minutes). Remove loaf from oven and turn oven on to 350º.
Paint the loaf with the beaten egg and sprinkle with poppy or sesame seeds. Bake at 350º for 25-35 minutes. I use stoneware and it takes my loaf 40 minutes.
