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Brown Butter Croissants-4 Hi, I’m Anne. I’m 13 16 and I like to make things. Food, baskets, websites, desserts (I know that's food but really...) -in short, anything.

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Challah Dough

March 14, 2014 | 2 comments

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The first time I made this bread was in fifth grade. One of my friends and I were having a sleepover and we made bread. We just loved braiding stuff at that time. Hair, yarn, dough, you name it, we braid it. So of course, this bread was perfect. Easy, peasy with a bread machine and we got to braid until the dough got dry. It was one of the best sleepovers ever. Of course, I think every sleepover is great.

Challah is a delicious Jewish egg bread, made and eaten for Sabbath. For Jews, this beautiful braided bread symbolizes many things. Traditionally, a piece of dough is separated and burned in memory of Biblical times. Challah is usually baked into a round loaf for Rosh Hashanah to symbolize the year coming to a close and a new year beginning. For Sabbath, it’s braided into a loaf and baked.
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This is not a hard dough to make. If you had the time, or if you were patient enough to wait, you could decrease the yeast by a teaspoon and let it rise overnight. This would produce a bread with better flavor. I’m not patient enough so I did it all in the same day.

Sprinkling the yeast into warm water.

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Add sugar and stir.

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Leave that to rest while we combine all the other ingredients.

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Add the eggs and oil.

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By now the yeast should have formed a nice foamy cover. If it doesn’t have any, wait 5 more minutes and if there’s still no bubbles, throw the yeast mixture away and start over. No bubbles = Yeast is dead

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Add the yeast solution into the big bowl.

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Mix into a sticky dough.

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Add more flour.

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After that, I decided to let my KitchenAid do the rest of the work. You can knead by hand also.

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But then, I decided I wanted to knead also. So I took it out and kneaded it. I can be that way.

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Form into a nice round ball and cover. Let it rise. This is where you can stick it in the refrigerator overnight.

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Braid and rise for one hour.

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Brush with egg wash and sprinkle with seeds, if desired.

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Bake.

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Three and six stranded braids.

Challah Dough

Ingredients:
  • 4-6 cups bread flour (or half wheat flour and half bread flour)
  • 1 1/4 cups warm water
  • 3 tbsp sugar or honey
  • 1/2 tsp salt
  • 2 1/2 tsp active dry yeast*
  • 2 eggs
  • 3 egg yolks
  • 1/4 cup oil
Dissolve yeast into warm water. Mix in sugar or honey. Set aside for 5 minutes
Place all the other ingredients into a large bowl with 3 cups of flour.
Add in the yeast mixture if foamy. If it isn’t foamy, wait 5 minutes. If it still isn’t foamy, throw it away then start over.
Knead until smooth and elastic. Add in flour as needed. The dough should be slightly tacky.
Rise for one and a half hours, or until doubled in size.
Divide and rest for 10 minutes. Roll out into long strands, braid and let rise until nearly doubled in size, about one hour.
Brush with egg wash and sprinkle with poppy or sesame seeds, if desired.
Bake at 380 F for 30 minutes or until golden and when tapped, sounds hollow.
Makes 3 loaves.
*If you have the time, or if you are patient enough to wait, you can decrease the yeast by a teaspoon and let it rise overnight
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2 comments...

read or add your own

  1. tworedbowls on

    April 8, 2014 at 4:03 pm says

    Love all these step photos!!! And your challah turned out fabulously. Yum.

    Reply
    • Anne on

      April 8, 2014 at 4:39 pm says

      Thanks so much!

      Reply

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