Challah
1 min read
Serves
| 1 cupwaterroom temperature | 1 cup water5–10 min | mix flour and salt5 min | mix / knead1 h | punch down and divide | let braided loaf rise30–45 min | bake for 30-35 minutes30–35 min |
|---|---|---|---|---|---|---|
| 1 packetyeast | ||||||
| ¼ cuphoney or sugar | ||||||
| 4 cupsflour | ||||||
| 2 tspsalt | ||||||
| 2 + 1 yolkeggs | ||||||
| ¼ cupoilcanola or coconut |
Method
- 5–10 min1 cup water In a bowl of a stand mixer, or just a bowl: 1 cup water, 1 packet of yeast (or about 2.5 tsp) and a bit of sugar. Let sit until foamy.
- 5 minmix flour and salt In a separate bowl, mix flour and salt. Once yeast and water is foamy, mix in flour + salt, honey (or sugar), oil, and eggs.
- 1 hMix / knead for 8-10 minutes. Let proof for 1 hour.
- punch down and divide After proofing, punch down and divide into 4 equal pieces. Roll the pieces into ropes. Braid - traditionally challah is round in the fall around Rosh Hashanah, but braiding a normal loaf is fine.
- 30–45 minLet braided loaf rise for 30-45 minutes. Coat loaf in an egg wash: egg, water, and honey.
- 30–35 minBake for 30-35 minutes at 350°F. Enjoy.