Challa Recipe

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Challa Recipe

This section contains bread recipes, both for breadmakers and old fashioned loaf baking. You can also find recipes for rolls, muffins, bagels, cornbread and more. In fact, there are enough bread recipes to start your own bakery!

Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Challa

Ingredients

2 1/2 cup water, tepid (about 110 f)
3 tsp salt
3 tbsp sugar
3 quick-rising dry yeast, envelopes
3 eggs, beaten - at room temp
1/2 cup vegetable oil
3 lb unbleached white flour
1 cornmeal, for baking

EGG WASH

2 egg yolks
1 tbsp water

GARNISH

1 tbsp sesame seeds

Preparation

Place the water, salt, and sugar in the bowl of a heavy-duty
electric mixer (KitchenAid K5A2 model works best). Stir to dissolve
the sugar. Add the yeast and stir to dissolve. Stir in the beaten
eggs and the oil. Beat in 5 cups of the weighed-out flour to make a
batter. Beat for 5 minutes or until the batter begins to pull away
from the sides of the bowl. Knead in the remaining flour by machine
until smooth. Place the dough on a clean countertop and cover it with
a large metal bowl. Allow the dough to rise until double in bulk.
Punch the dough down and allow it to rise again. Punch the dough
down again and divide it in half. Cut each half into thirds. Roll 3
of the pieces into ropes about 16 inches long with your hands. Join 1
end of each rope and press together with the heel of your hand.
Alternately, braid the 3 ropse together and press the other 3 ends
together with the heel of your hand..
Sprinkle a large baking sheet with a little of the cornmeal.
Place the braided dough on the sheet pan and allow it to double in
bulk again. Repeat the process with the remaining dough. Allow the
dough to rise until double in bulk.
Beat the 2 egg yolks and 1 tablespoon of water together for the
egg wash. Lightly brush both risen braided doughs. Sprinkle with
sesame seeds.
Bake in a preheated 350 F oven for 50 to 60 minutes, until loaves
are deep golden brown and sound hollow when tapped on the bottoms
with your finger. Remove to a cooling rack. Source: Whole Family
Cookbook

Servings: 2