Challah

Challah         

Makes 1 braided loaf   

Source: Adapted from Joy of Cooking

                                                
This traditional Jewish Sabbath bread, blessed and served before Friday night dinner, is a sort of butter-less brioche.   It is particularly good at breakfast, toasted.  For us, it is simply a family favorite that is found at most family gatherings.

pkg

active dry yeast                     

2

tsp

7

grams

cup

warm water(105 to 115F) [41C to 46C]

125

ml

 

 

 

 

 

 

 

cup

flour (plain)

2.5

ounces

70

grams

3

large

eggs, lightly beaten

 

 

 

 

3

Tbs

vegetable oil

 

 

45

ml

3

Tbs

sugar (caster)

 

 

45

ml

1

tsp

salt

 

 

6.2

ml

2

cups

bread flour (strong white)

12.5

ounces 

350

grams

 

 

 

 

 

 

 

1

large

egg

 

 

 

 

1

pinch

salt

 

 

 

 

 

 

Sesame seeds

 

 

 

 

 

 

Poppy seeds

 

 

 

 

 

 

Flax seeds

 

 

 

 

Dissolve yeast into warm water and let rest for 5 minutes.

Mix next 5 ingredients by hand or on low speed until thoroughly blended.
Gradually stir in remaining 2 cups flour.
Knead for about 8 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic.
Transfer the dough to an oiled bowl and turn it over once to coat with oil.
Cover with plastic wrap an let rise in a warm place (75 to 80F) [24C to 27C] until doubled in volume,  about 4 hours (12 hours in refrigerator).
The dough is now ready to be shaped.

Divide the dough into 3 equal pieces.
Let rest on the work surface, covered with plastic wrap for 10 minutes.
Place a piece of parchment on a baking sheet.

Roll each piece of dough into a 13 to 14"  [33-36 cm] long rope, about 1"  [4 cm] thick, and flatten the ends.
Place the 3 ropes side by side and pinch the top ends together.
Braid the ropes to the end and pinch the ends together.
Tuck both ends of the braid under the loaf and set it on the baking sheet.
Cover with plastic wrap and let rise until not quite doubled, about 45 minutes.

Preheat oven to 375F [190C]

Whisk together the egg and salt.
Brush lightly over the loaf and sprinkle with the seeds, alternating the seeds on each rope.
Bake 35 minutes or until well browned.

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