Jewish braided bread is simple to prepare
Posted on Wednesday, October 1, 2008
Thanks to its gorgeous braids, challah looks more complicated than it really is. The trick to keeping this egg-rich Jewish bread manageable is to use an odd number of strands to braid; even numbers involve more complex weaving. Because challah is a yeast bread, it needs time to rise. This happens best in a warm, moist environment. For ideal rising, fill a mug with water and microwave it for 1 to 2 minutes, or until it boils. Quickly remove the mug from the microwave and place the bowl of dough inside the now warm, moist microwave. Alternatively, the bowl of dough and a mug of hot water can be placed inside a plastic bag, trapping the heat and moisture. This bread is delicious as is, but turns heavenly when used in French toast and bread pudding.
Easy Challah 1 teaspoon granulated sugar 1 cup warm water, about 110 degrees 2 teaspoons active dry yeast (1 / 4- ounce package ) 1 / 4 cup honey 3 eggs PLUS 3 egg yolks, divided use 1 / 4 cup vegetable oil PLUS more to coat bowl 1 tablespoon salt 4 cups all-purpose flour PLUS more for kneading 1 tablespoon whole milk
In bowl of a stand mixer, combine sugar, water and yeast. Mix until yeast is dissolved. Let sit until foam develops on surface of water, about 5 minutes.
In a medium bowl, whisk together honey, 2 of the eggs, the 3 egg yolks, and the oil. Add to yeast mixture.
Add salt and flour, then use the mixer’s dough hook attachment to mix on low until combined, about 1 minute. Increase speed to medium and continue mixing until dough is smooth and elastic, about 6 minutes.
Lightly coat a large bowl with oil; transfer dough into it, turning dough once to completely coat with oil. Cover bowl with a clean kitchen towel and set in a warm place until dough doubles in volume, about 1 hour.
Transfer dough to a dry work surface and punch down lightly to remove air that has gathered inside dough.
Reshape dough into a ball and return to oiled bowl, again turning dough to coat with oil. Cover bowl with towel and set in a warm place until dough doubles in volume, about 1 hour.
Lightly coat a large baking sheet with cooking spray or line it with parchment paper.
Divide dough in half. Dough can be shaped into a standard loaf and baked as is, or it can be braided into a more traditional challah design.
To braid the dough: Divide each piece of dough into three equal parts. Using your hands, roll each portion of dough into strands about 12 inches long and about 1 inch wide. You should have a total of 6 strands.
Gather together 3 strands and pinch them together at one end. Arrange strands on counter so the pinched end is away from you and strands fan out toward you.
Take rightmost strand and bring it over center one, dropping it between center and left strands. Take leftmost strand and bring it over center, dropping it between center and right strands.
Continue this action of crossing strands over one another until strands have been fully braided. Be sure to pause occasionally to adjust already braided portions so they lay evenly and in a consistent pattern.
At end of braid, pinch ends of strands together and tuck them under loaf. To make second loaf, repeat this process with remaining 3 strands of dough.
Carefully transfer braided loaves to prepared baking sheet.
In a small bowl, whisk together remaining egg and milk. Use a pastry brush to coat surface of each loaf with egg mixture. Reserve excess egg mixture in refrigerator.
Cover loaves loosely with plastic wrap, and place in a warm spot to rise until doubled in volume, about 1 hour.
Heat oven to 350 degrees.
Lightly brush loaves with remaining egg mixture. Bake until loaves have risen and are a deep golden brown, 45 to 50 minutes. Transfer loaves to a wire rack to cool completely.
Makes 2 loaves.
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