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I first started making challah about two years ago, playing with an assortment of recipes, including a few gluten-free ones that don’t bear mentioning, and finding that there is truth to the old adage that the reward is not the result, but the journey. I am still relatively green to making this delicious bread, but I have picked up a few tricks that I thought I’d share!
The ingredients needed (minus the French Roast!)
To start, patience is needed, including finding the recipe that works for you. There are so many out there and each have their own, unique twists to them that undergo further alteration once your comfort with the process allows you to add your own variations. Some people like honey, others brown sugar for their sweetness. Some say sesame seeds, others complain about them getting stuck in their teeth. Maybe you want raisins in your challah! The point is to have fun and let yourself mess up so that you know how you can make it even better next time.
Ingredients:
3 1/2 cups of all purpose flour
3 1/2 cups of bread flour
1 tbs active dry yeast
1 tbs salt
1/2 brown sugar (light or dark)
1/2 oil
4 eggs
1 egg for glazing
1 1/2 water
Sesame seeds (optional)
Directions:
1. Sift the flours into a large bowl.
2. Add in the yeast, salt, and brown sugar, mixing after each addition. I recommend a wooden spoon.
3. Pour in the oil and mix in.
4. Add the eggs, mixing after each one. Around this step and the prior one, your dough should start looking a little pebbly, like sand.
5. Add the first 1/2 cup of water and work the ingredients together. Take it slow (and I mean glacial pace slow) with the rest of the 1 cup of water. You will not need all of it! I repeat, YOU WILL NOT NEED ALL OF IT! Add in only a drizzle at a time as the consistency can change quickly and you don't want your dough too wet. Work in until the dough forms and there is no dry flour remaining. This part can be deceiving; I recommend using your hands towards the end, even while the dough is still in the bowl so that you have a better grasp and control of what stage your dough is at and if you really do need to add that little bit more water.
You want to bring it from this ↑ to that ↓
6. Take the dough and continue kneading it on a clean surface for eight to ten minutes. This is important as you're activating the yeast so that the loaf will not break apart when you set it to rise. If your dough is suffering from too much water, don’t add more flour as it will change the consistency. What you can do is pat some flour onto your hands (like a gymnast) so that you can temper some of the stickiness. I sometimes have to repeat this process; just be aware that the more times you do, the more flour you’re adding. Remember that you are in control of the dough, not the other way around. When I find the dough particularly temperamental, this advice always pops into my head, and I find that it is true.
7. Once the dough is formed return to the bowl (preferably cleaned), and let rise for two to three hours. If you make the dough in the evening, you can leave it overnight and really give it that time to rise.
8. When the dough has risen, remove it from the bowl and unto a clean work surface. With a knife (serrated being the easiest) cut the dough in half. Then take each half and cut those into six, giving you twelve pieces in total.
Begin rolling them into balls. You may have to knead them between your hands, especially if you left it out overnight; you'll want to work the dry surface on top into the dough.
9. Either with your hand or a rolling pin (I prefer the latter as I find it makes it more manageable) flatten out the balls and then roll them up, pinching the ends closed. You want to get a good length; between 9 and 12 inches.
10. Once all twelve are completed (or if you want to do one loaf at a time, when six are completed) you can begin braiding. This part may seem the trickiest, but once you understand how to tackle the six-braided challah you'll be an old hand - with a little practice! I like to first take three dough-strands, pinch their tips together, while leaving space between them. I then take the other three dough-strands and pinch their ends to the foundation that I've already created, so that they're sitting a little on top of the others. To begin braiding you'll want to take the strand furthest to your right, bring it to the left by going over two strands, under one, then back over the last two strands until it is the farthest strand on the left. Repeat this process until you close the braid off at the end. Remember, it is very simple, though practice does make perfect. Over two, under one, over two, repeat. And start from the right. Closing the braid can be a little tricky; you don't want to pull on the strands so that the loaf rises unevenly (thin and narrow on one end, while tall and broad on the other). Try to keep the braid even and keep in mind that any odd bits towards the ends can be tucked under the loaf!
Find the way you find easiest to begin the braid. After trying different versions, I’ve come to be the most comfortable with placing three of the strands atop the other three, with the strands lying between.
Start from the right, bringing the strand to the left, going over two, under one, and then over two again.
Repeat this process until you have two loaves.
11. If you want to save one, you can wrap it in foil and place it in the freezer until you are ready for it.
12. Let the loaf rise for 3 to 4 hours (or more).
13. To bake, you'll want to set your oven to 350 F.
14. Before putting the challah in the oven, crack and egg in a cup - yolk and whites - and brush it on over the challah. Be gentle and two coats never hurt anyone! At this time, if you wish to use sesame seeds, sprinkle them on.
Took the picture prematurely before I could add the seeds🤦♀️
15. Bake for 15 minutes uncovered, then 15 minutes covered by foil. Keep in mind that times may vary due to different ovens. I have a fast one and had to adjust the 20/20 minutes that was recommended in the original recipe. You'll know the bread is done when you tap the bottom and it sounds hollow. But be careful because it will be super hot!
And because in my world #chocolate is synonymous with #comfort I give you #chocolate #nut #muffins all #fresh and #warm. #comfortfood #homemade #fromscratch #baking #freshfromtheoven #lovinfromtheoven
Think we all could use a little #comfort today. #Raspberry #muffins, hot from the oven. #comfortfood #homemade #fromscratch #baking #freshfromtheoven #lovinfromtheoven
