October 28, 2023

Challah

Author: JoAnn Baumann

tags: #recipe #personal #bread

Traditional Jewish enriched bread

Servings: 1-3 loaves
Prep Time: 45 Minutes Plus rise time
Cook Time: 30 Minutes

Amount	Amount	Amount	Ingredient	Notes
1 T	2 T	3 T	yeast
1/2 T	1 T	1 T	sugar	for blooming yeast
7/8 Cups	1 3/4 Cups	2 1/2 Cups	water	110 degrees warm
1 tsp	2 tsp	1 T	salt
2	3	4	egg yolks
3 T	1/3 Cups	1/2 Cups	vegetable oil
1/4 Cups	1/2 Cups	3/4 Cups	sugar	for dough
2.5-3 Cups	5-6 Cups	7-8 Cups	bread flour

In a large mixing bowl, combine warm water, yeast, and the smaller amount of listed sugar.
1. Set aside to grow.
2. In about 5 minutes when the mixture is bubbly and puffy, add sugar, salt, egg yolks, oil, and all but 1/2 Cup of the flour.
Mix with a wooden spoon until the mass comes together.
1. Add more flour gradually if necessary (if the dough seems to sticky).
Take the bough out of the bowl and knead on a lightly floured countertop.
1. Knead dough for about 10 minutes or until smooth and elastic.
Place dough in a clean bowl and cover with plastic wrap.
1. Set aside in a warm place until it doubles in size.
2. This should take about 1 to 1.5 hours.
Shape dough into loaves or braids.
1. The recipe will make 1, 2, 3 loaves depending on the amount column chosen. If you want smaller loaves the second column could make 2 loaves, and the third column could make 3 loaves.
2. Places shaped loaves on a greased baking sheet and cover with a clean dish towel.
3. Place in a warm place to double again.
4. About 1 to 1.5 hours
When close to the end of the rise time, preheat oven to 350 degrees.
Brush top of bread with some of the leftover egg white
Bake for 30 minutes or until nicely browned.