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Try SavoraClassic Challah Recipe
Challah is a deep-gold, light-textured bread traditionally served on the Jewish Sabbath and other holidays. The dough is wonderfully smooth and supple, making it an ideal candidate for braiding.
Recipe adapted from: kingarthurbaking.com
Ingredients
- to 4 1/4 cups King Arthur Unbleached All-Purpose Flour4
- water, lukewarm3/4 cup
- vegetable oil6 tablespoons
- honey3 tablespoons
- eggs2 large
- egg yolk (white reserved for topping)1 large
- table salt1 1/2 teaspoons
- instant yeast4 teaspoons
- egg white (reserved from dough), beaten with 1 tablespoon cold water1 large
- optional poppy seeds or sesame seeds
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Learn MoreMethod
Weigh 480g of flour; or measure 4 cups by gently spooning it into a cup, then sweeping off any excess.
Combine the flour with the rest of the dough ingredients. Mix and knead them by hand, mixer, or bread machine, until you have a soft, smooth dough. If the dough is very sticky, add an additional 1/4 cup (30g) of flour.
Allow the dough to rise in a plastic wrap-covered bowl for about 2 hours, or until it's puffy; it won't necessarily double in bulk.
Gently deflate the dough, and transfer it to a lightly greased work surface.
Divide the dough into pieces, the number depending on what kind of braid you want to make (three, four, or six strands).
Roll each piece into a rope about 20" long. If the dough starts to shrink back as you roll, cover it and let it rest for about 10 minutes, then resume rolling.
Braid the loaf according to your chosen style.
Gently pick up the braided loaf, and place it on a lightly greased or parchment-lined baking sheet.
Cover the loaf with lightly greased plastic wrap and let it rise at room temperature until it's very puffy, 60 to 90 minutes. Toward the end of the rising time, preheat the oven to 375°F with a rack in the upper third.
Whisk together the reserved egg white and water. Brush the mixture over the risen loaf and sprinkle with seeds if desired.
Bake the challah on the oven's upper rack for 25 to 30 minutes, or until it's a deep golden brown and the internal temperature reads 190°F.
Remove the challah from the oven and transfer it to a rack to cool.
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