Classic Challah (don't get too twisted up)

Make this classic challah and hopefully you will find this is one of the easiest and most forgiving challah recipes. Having a freshly baked challah is almost as sacred as Shabbat itself. It is very gratifying to prepare homemade challah in your own kitchen. If you have feared bread baking in your own kitchen, it is actually much easier than you think (this is coming from a guy who traditionally has NOT baked. Fear no more!!! Oh, and here's the good news - this recipe makes two loaves (which is also tradition)!

Note: This recipe can easily be doubled to make 4 loaves instead of 2.

Ingredients

• 1 1/8 cups lukewarm water (on the warmer side, but NOT extremely hot)

• 1 Tablespoon dry yeast

• 1 Tablespoon sugar (I prefer turbinado)

• 2 cups all-purpose flour

• 2 1/2 cups bread flour

• 2 whole eggs + 1 yolk separated, beaten

• 1 egg white (from the one separated egg above) for glazing (plus 1 to 2 Tablespoons room temperature tap water)

• 1/2 Tablespoon salt

• 1/3 Cup sugar

• 1/3 Cup vegetable oil (I prefer canola oil)

• Poppy or sesame seeds (optional)

• Cooking Spray (I prefer canola)

Directions

1. Proof the yeast by dissolving the yeast in the warm water with 1 tablespoon of the sugar. Mix well and leave to stand 10 minutes, until it froths.

2. In a very large bowl, lightly beat the eggs. Add the salt, sugar, and oil and beat again. Add the frothy yeast mixture and beat well.

3. Add the flour gradually (I actually use a stand mixer with the dough hook starting here, but you can do this by hand), and mix just enough to make a soft dough that holds together. Mixing well, first with a large spoon, then working it in with the dough hook (or with your hands if doing it manually).

4. Knead vigorously for about 10 minutes (perhaps 15 minutes if you are doing it by hand), until it is very smooth and elastic, adding flour if the dough is too sticky (I generally like a pretty sticky dough that is forming some nice gluten).

5. Pour a little oil in the bowl and turn the dough, so the dough ball gets greased all over.

6. Cover the bowl with plastic wrap or a damp towel and put it in a warm place to rise for 2‑3 hours, or until it has doubled in size.

7. Lightly punch the dough down and knead again, then divide into 2 pieces to make 2 loaves.

8. Divide each loaf into the number of strands you will be braiding and roll each piece of dough into a strand which is approximately 12 - 14 inches in length. Braid challah into desired shape (I'll let you Google this) and place each braided loaf onto a baking sheet lined with parchment paper (or onto a silicone baking mat), leaving plenty of room for each loaf to expand (during rising and baking). Allow them to rise for 1 hour, or until they have approximately doubled in size (usually about 40 - 45 minutes or depending upon temperature and humidity). At this point, I like to gently spray each loaf with some cooking spray and loosely cover with plastic (I like to use a couple of old shopping bags to cover the loaves for the second rise).

9. Preheat for your over to 350F.

10. After the loaves have risen, beat the egg whites and 1 or 2 tablespoons of water.

11. Gently brush the loaves with the beaten egg white / water mixture.

12. OPTIONAL - If you want to sprinkle with poppy or sesame seeds, brush first with the beaten egg whites (the seeds stick better to the wet loaves).

13. Bake the loaves in a preheated 350F oven for 25-30 minutes or until the loaves are beautifully golden-brown. They are done if they sound hollow when you tap the bottoms. When baked, immediately transfer the loaves to a wire cooling rack (trust me - you will notice the difference). Resist the urge to cut this bread if it is still hot out of the over. Serve warm (even if this means heating it back up in a warm oven).

NOTE: Here is a picture of some round challahs we made for the High Holidays using the classic 4 strand braided technique.

As Always Best Regards and Bon AppetIT!!!

TheITGourmet