Challah recipe

challah.txt

Challah recipe (makes 2-3 loaves)

2 1/2 c warm water
1 tbsp active dry yeast (or about 2 envelopes)
3/4 c honey
4 tbsp (1/4 c) vegetable oil
1 egg + 2 egg yolks
1 tbsp salt
8 c unbleached flour OR 2 c bread flour + 6 c unbleached flour

for crust:
2 egg yolks + 1-2 tsp of warm water
1 tbsp poppy seeds, sesame seeds, 
     or flaky sea salt like Maldon (or a mixture of some/all)


In a large bowl, sprinkle yeast over warm water. Mix in honey,
vegetable oil, 1 egg + 2 egg yolks, and salt. Add flour in one
cup at a time, beating after each addition, graduating to 
kneading with hands as dough thickens. Knead until smooth and
elastic, and no longer sticky, adding flour as necessary. Cover
with a clean damp cloth and allow to rise at least 1.5 hours (or
until dough doubles in bulk).

Punch down the dough and turn onto a floured surface. Divide in half
and knead each half for five minutes or so, adding flour if necessary
to keep from getting too sticky. Divide each half into thirds and
roll into long snakes- about 1 1/2 inch in diameter. Braid snakes
together (it is easiest to start in the middle and work outwards). 
You can bring the ends together to make a ring, or fold the edges
underneath eachother for a normal loaf.

Grease two baking trays and set each loaf on one. Cover with a damp
towel and let rise another hour.

Preheat oven to 350. 

Mix 2 egg yolks + 1-2 tsp warm water in a bowl. Using a pastry brush
coat each loaf generously with egg mixture. Sprinkle tops of loaf
with poppy seeds, flaky sea salt, or sesame seeds (or some mixture
thereof) if desired. Bake for 35-40, or until loaf is golden
brown. 

Bread will have a nice hollow sound when done. Let cool some amount 
before slicing into (you should wait about 30 min but I usually can't
wait more than 10).

Optional things to try:
- Sweet bread coating: mix 1 tbsp maple syrup or 2 tsp honey into the egg wash
- Sticky sweet bread coating (best to make rolls, not a loaf): immediately
after pulling bread out of oven, brush top with honey or maple syrup.
- Savory challah: liberally coat top of bread with za'atar or other savory
herbs before baking
- Mixins: try putting walnuts, apples, or dried fruit in the challah dough!
Mix 1 cup of mixins with 1 cup of flour. Add this to the liquid as your first
cup of flour when creating the dough.
- For apples, mix with some sugar & cinnamon, strain, roll flat the braid strands and 
put apples in the middle of them, rolling the strands around the apples - see 
https://toriavey.com/toris-kitchen/apple-honey-challah/