Challah
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Makes 1 braided loaf
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Source: Adapted from Joy of Cooking
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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.
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1
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pkg
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active dry yeast
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2¼
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tsp
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7
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grams
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½
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cup
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warm water(105° to 115°F) [41°C to 46°C]
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125
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ml
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½
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cup
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flour (plain)
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2.5
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ounces
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70
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grams
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3
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large
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eggs, lightly beaten
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3
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Tbs
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vegetable oil
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45
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ml
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3
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Tbs
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sugar (caster)
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45
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ml
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1¼
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tsp
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salt
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6.2
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ml
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2½
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cups
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bread flour (strong white)
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12.5
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ounces
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350
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grams
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1
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large
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egg
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1
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pinch
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salt
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Sesame seeds
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Poppy seeds
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Flax seeds
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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 2½ 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 80°F) [24°C to 27°C] 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 1½" [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 375°F [190°C]
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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