Cover the loaf loosely with plastic wrap and let it rise in a warm, draft-free spot until about 1.5 times the size, 1 to 2 hours. Tuck the ends under the loaf to give it a finished look.Ĭarefully transfer the braided loaf to a parchment-lined 13 x 18-inch baking sheet. Repeat this pattern, always starting with the strand farthest to the right, until the whole loaf is braided. Take the strand furthest to the right and repeat the weaving pattern again: over, under, over. If the ropes shrink a bit, just work them back into their original length.īegin by taking the strand farthest to the right and weave it toward the left through the other strands using this pattern: over, under, over. Pinch them tightly together at the top, and then fan them out. Lay the ropes parallel to one another (vertically). Stretch and roll each piece into a rope about 20-inches long. (If you want to be exact, each piece should weigh approximately 9 oz or 260 g.) It will deflate.Ĭut the dough into four even pieces. To begin, invert the risen dough onto a lightly floured work surface and dust with flour. There are dozens of methods, but I think this 4-strand braid is the easiest and the prettiest. But even if not, I assure you it’s easy to do. If you have a little girl in your life, or were ever a summer camp counselor, you have an advantage with braiding challah. The temperature in your kitchen, the humidity level outdoors, and how you knead the dough will all affect the rising time. Keep in mind that when baking yeast breads, rising times are only a guide. Place the dough in the bowl, flip it over once so the top is lightly oiled, and then cover the bowl with plastic wrap.Īllow the dough to rise in a warm, draft-free spot until it’s puffy and doubled in size, 2 to 3 hours. Lightly grease a large bowl with oil or nonstick cooking spray. Dust the top of the dough lightly with flour. The dough may seem too wet but have faith-it’s supposed to be.ĭust your hands generously with flour, then scrape the sticky, elastic dough out onto a lightly floured work surface. Knead on medium-low speed until you have a sticky dough that clings to the bottom of the bowl, 5 to 7 minutes. In a stand mixer fitted with the dough hook, combine the flour, yeast, and salt.Īdd the liquid ingredients to the dry ingredients. How To Make Challah Step 1: Make The Doughīegin by combining the lukewarm water, oil, honey, 2 of the eggs, and the egg yolk whisk well and set aside. If you don’t do a lot of bread baking, it’s best to buy the packets just note that the quantity required for this recipe (1 tablespoon) is more than one packet.īe sure your eggs are room temperature this dough is slow to rise and cold eggs will slow it down even further. Yeast is sold in jars (as pictured) or individual packets. Once opened, yeast will keep in the refrigerator for three to six months. The recipe calls for instant or rapid rise yeast, which rises faster than regular active dry yeast. It’s huge! If you have leftovers, use it to make French toast.Ĭhallah is part of my yeast bread collection, which includes other enriched bread recipes, like brioche and babka – rich-tasting breads with a higher proportion of eggs, sugar, butter, and milk – as well as classics like no-knead artisan bread, focaccia, and naan. Thank you, Nanci, for all the pointers! Heads up: this recipe makes one 16-in loaf. I owe much of the credit for this recipe to Nanci Hirschorn, one of my lovely readers, who has been perfecting her challah recipe for over thirty-five years. And when the long braided loaf is presented at the dinner table, it is a sight to behold! Kneading and braiding the dough, smelling the challah baking in the oven-it really is satisfying. Think of it as a once-in-a-while baking therapy project. Rest assured, challah looks like far more trouble than it actually is. But what makes it truly special is its distinctive braid, which symbolizes, among other things, the joining together of family and friends. It’s a rich, slightly sweet loaf with a shiny, golden crust and pillowy-soft interior. Photo by Alexandra Grablewski (Chronicle Books, 2018)Ĭhallah is the bread of celebration in Jewish tradition, but I put it in the matzo ball soup and bagel category: it appeals to everyone.
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