Challah Recipe

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Challah Recipe

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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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Challah

Ingredients

3 package yeast
1 1/3 cup warm water (110ø-115ø)
1 tbsp granulated sugar
1 tsp salt
3 tbsp softened butter/margerine
3 each large eggs lightly beaten
6 cup unleached white flour
1 each egg, well beaten
1 with 1 tablespoon water (a w
1 poppy seeds

Preparation

Add 1 Tablespoon sugar and yeast to warm water, stir well and "proof"
the yeast (I'm old-fashioned and still do this). After the yeast
proofs, add rest of the sugar, butter/margerine, 3 lightly beaten
eggs, and five cups flour. As your stir together, add salt (done
this way because salt can kill yeast if added directly). Beat
ingredients with a spoon, gradually adding flour, until dough is
stiff. Knead on board until dough is smooth and elastic (8-10mins).
Cover and let rise in warm place -- until about doubled in size
(1.5-2hrs).
Punch down and knead dough until all the bubbles are gone. Divide
into 6 parts, roll each part between your hands into a rope about 1"
in diameter. Braid 3 ropes each into 2 loaves. Place two braids about
6" apart on a buttered/margerined cookie sheet, and allow to raise in
a warm place until almost doubled in size. Brush tops with egg/water
wash and sprinkle lightly with poppy seeds. Bake in pre-heated 400ø
oven for 35-40 mins, or until loaves sound hollow when tapped. Cool
covered with a soft towel on racks.
Adapted from Beard on Bread by James Beard

Servings: 1